Our grandson, Alex, turned 2 years old yesterday. He is our oldest son, Scott, and Krystsina's little boy. They are such good parents and so patient with Alex. Krystsina fixed a lunch of a mexican casserole that I just loved. I asked her for the recipe which is below.
Jeff and I had so much fun watching Alex open his presents and eating his birthday cupcakes.
Chicken Enchilada Casserole
Ingredients
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
2 (4 ounce) cans green chile peppers , diced and drained
1 (8 ounce) can black beans, drained
6 (12 inch) corn tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sour cream, salsa, cream of chicken soup, onion, green chile peppers and black beans.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
* I cook chicken in slow cooker with taco seasoning (that was also recommended in reviews to this recipe).
* Serve with Rice-A-Roni Mexican Style rice-pasta mix and refried beans.
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