Cheesy Chicken Mexican Casserole
Y'all know I've been on a health food kick lately. Well, consider yourself warned, this is not even remotely healthy. Quite the opposite really. It's ooey gooey cheesey mexican goodness.
Yes, you heard me. Go make it. Tonight.
Cheesy Mexican Casserole
1 can of cream of hen soup
1 cap of cream of cheddar soup
1 cup of sour cream
1 can of black beans (tired)
1 can of fiesta corn (tired)
1 can of tomatoes with chili peppers (drained)
1 cup of chopped pink onion (I love it raw, my husband commented that he'd choose I cook dinner it next time)
1 bundle of boneless skinless hen cooked and shredded
(I pulled a actually big piece out of the freezer and baked inside the oven with olive oil and salt exposed for forty minutes at 350')
-combine the above elements in a bowl and blend-
-spray a baking dish with pam and layer in tender taco shells to fill the lowest of the dish like you would noodles for lasagna-
(I used each huge burrito length flour tortillas and small taco length as it's what we already had)
-spoon the combination over the tortillas-
-top with a cup of shredded sharp cheddar cheese-
-location a second layer of tortillas to cowl the whole spread-
-sprinkle with another cup of cheese-
-bake half-hour at 350'-
-top with clean salsa and serve with tortilla chips-
It's pretty lots a recipe for fats.
Guaranteed to please.
