Mexican Vegitarian Casserole

This dish was very simple to make and really only consisted of layers of goodness; quartered tortilla wraps, black beans, roasted red pepper, cheese, cumin, more cheese, corn and green enchilada sauce. I think we’ll be taking a break with the Mexican dishes as of late we’re getting pretty tired of the tortilla wraps. If you have some Mexican recipes to suggest that don’t require these I would love to hear them!

 

 

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Enchiladas with a twist.

I put a spin on a traditional enchilada recipe I found online. Here is goes!

Boil 3 chicken breasts in water until cooked through.

Cut chicken into bite size pieces and toss into skillet on medium heat.

Cover chicken with Taco seasoning packet and mix up…do not add any water.

Cook chicken in Taco seasoning for about 10 minutes stirring throughout.

Mix 8 ounces or Ranch dressing and 8 ounces of Sour Cream. Reserve 1/2.

Transfer chicken to a bowl and mix with Ranch dressing and Sour Cream.

Preheat oven to 375

Grease pan shallow baking pan.

Take 8 inch Whole Wheat Tortillas and assemble as follows:

Spoon about a tablespoon of reserved Ranch  and Sour Cream mixture onto tortilla.

Spoon chicken mixture into center strip of tortilla.

Spoon salsa to taste and sprinkle with Mexican shredded cheese to taste (I smother).

Roll up Tortilla and place in pan seam side down.

Cover with Red Enchilada sauce & smother with cheese to taste.

Bake uncovered for 20-25 minutes

Chicken Enchilada Casserole

I saw this recipe over at the Iowa Girl Eats blog and it was so good! I love the recipes she cooks, they are simple, healthy and delicious. This is one of those meals when you just throw it all together, stick in the oven and enjoy! You can find the recipe here.