A little Mexican

It seems as though I have preference to Mexican food. I noticed it when I first got married. I would cook things like chicken fajitas, tacos, chicken enchiladas, taquitos, taco ring, etc. One day Richard asked me, "are you trying to cook all this food cause I'm Mexican? You know I like normal food too." Hahaha! The truth is, Its just easy and super yummy!

So I found this recipe on Just Get Off Your Butt and Bake via Pinterest. 

It looked delicious and I had all the ingredients on hand.

I did however make some changes to make it with chicken instead of beef. Just click here to get the beef recipe.

Cheesy Chicken Enchilada Casserole:

Ingredients
1 lb. chicken breast shredded
1 Can green enchilada sauce (15 oz)

1/2 cup salsa verde
1 can (15 ounces) black beans, rinsed and drained 
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning 
1/4 teaspoon ground cumin 
4 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 
1/2 reduced fat sour cream
2 cups (8 ounces) Pepperjack cheese
1 cup shredded lettuce 
1 medium tomato, chopped
1/4 cup minced fresh cilantro 

Directions
In a large skillet, cook chicken and shred with a fork.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 9x9 quart baking dish.

 Sprinkle with grated cheese.
Place a tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese.

 Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. 

Yield: 8 servings.

Try it and let me know what you think!