Tuesday, April 24, 2012

Mexican basagna

So a few months ago I attempted making chicken enchilada's. They might have turned out good if I'd actually used a recipe. But what would be the fun in that? My mess up turned into a really yummy casserole. The girls loved it so yesterday I made it for Big_Daddy. It was a hit!

Mexican basagna
1 package of corn tortillas
1 large can of Salsa Verde
1 boned rotisserie chicken OR 4 cooked chicken breasts (shredded)
1 can of refried beans
2 blocks of montrey jack cheese (shredded)

Pre heat oven to 350. Grease a large cassarole dish. heat up your salsa verde and your refried beans in separate pots.
-(bottom layer- cover the bottom of your dish with a light layer of refried beans. Then cheese, then a layer of corn tortillas then a LIGHT layer of salsa verde ( this will soften the tortillas so if you use alot they will turn to mush but it's yummy that way too!)
-middle layers- then beans, chicken, cheese, tortillas, salsa verda. do this until you are ready for the top layer
-top layer- beans, tortillas, salsa verde then lots of cheese

cook covered for 45 min uncover for 15. The family likes the cheese squishy before it browns (i dont! ) so you might want to leave it in longer.
dish out and top with Low fat (or regular) sour cream ( or none which is how I like it!)

This recipe is kid approved! Big_gwrl likes it because the salsa verde isn't hot or spicy.

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