This is another 'throw together' meal - so the amounts aren't in stone. You can adjust to taste. But it was delicious!!
Chicken Enchilada Lasagna (Allie's favorite)
1 - 2 cups cooked, chopped or shredded chicken breast
1/2 cup sour cream
2-3 cups shredded Mexican cheeses, divided
1 can green chilies
6 corn tortillas, torn into pieces
Stir chicken, sour cream, 1 cup of cheese, and 1 can of green chilies until well combined.
Layer in greased 9x9 baking dish:
tortillas, chicken mixture, cheese, REPEAT.
Bake at 350 for 20 - 30 minutes. Broil a few minutes, if desired, for a browned top.
Black Beans
2 TBSP oil
1/3 cup finely chopped green pepper
1/4 cup finely chopped onion
1 clove garlic, chopped
1 can S&W black beans
Saute green pepper and onion in oil. Add garlic and continue to saute until vegetables have softened. Add can of black beans (do not drain.) Simmer 10 minutes. Salt to taste.
Mexican Rice
1 cup rice
2 TBSP oil
dried onion flakes or fresh diced onion
1 garlic clove, minced
1/2 tsp cumin, more or less to taste
1 can chicken broth (1 1/2 cups)
1/4 cup tomato sauce (I open a can of tomato sauce and freeze the leftovers in a plastic bag, breaking off a portion of the frozen sauce the next time I make Mexican rice.)
Saute rice, onion, garlic and cumin in oil until rice is translucent. Add chicken broth and tomato sauce. Stir to combine. Bring to a boil. Cover and reduce heat and simmer 15 minutes. Remove from heat and let stand 5 minutes. Remove cover and fluff the rice.
