Mexican Lasagna

I have been waiting for it to get cold enough to make this and it finally is. I looked at the ingredients and realized that if I used corn tortillas instead of flour, then it could be gluten-free! So yummy. I bought double ingredients so I could freeze it, but I chickened out and decided to try it first, but I will be making a freezer version this week.

Mexican Lasagna

This dish freezes and reheats exceptionally well, which makes it perfect for double batches. Makes 1 9×13″ pan, or about 12 servings. If you prefer a bit more spice (I do), you can up the taco seasoning to 1 1/2-2 packets.

• 1 lb ground turkey or ground beef
• 1 (15 ounce) can fire-roasted tomatoes with green chiles
• 1/2 cup water
• 1 packet taco seasoning
• 2 (4 ounce) cans diced green chiles
• 2 (14 ounce) cans refried beans
• 1 (6 ounce) can sliced black olives
• 8 large flour tortillas (preferably handmade—most better grocers will carry them)
• 1 1/2 cups grated pepper jack cheese
• 1 1/2 cups grated sharp cheddar cheese
• sour cream for serving (optional)

Preheat oven to 425F. In a large skillet, brown ground meat. Drain fat. Add tomatoes, taco seasoning and water. Simmer over medium heat, stirring occasionally, for 5 minutes or until most of the liquid has evaporated. Remove from heat.

In a bowl, combine the refried beans, diced green chiles and black olives. Stir. Blend the two grated cheeses together in a separate bowl.

Coat a 9×13 baking dish with cooking spray. Spread half of the bean mixture evenly into the bottom of the pan. Cover with two of the flour tortillas. Spread with a third of the cheese mixture, then cover with half of the meat mixture. Cover with tortillas once again, then layer the remaining beans, two more tortillas, 1/3 of the cheese, the remaining meat mixture, the remaining tortillas, and the remaining cheese. Bake for 15 minutes or until heated through and bubbly. Let cool 5 minutes before serving. Top with a dollop of sour cream if desired.

Guacamole

I LOVE chips and guacamole!! Yum!! My friend shared with me this super easy recipe and now I make it all the time (which I probably shouldn't! It's the good kind of fat, right?!!). Everyone that I've made it for LOVES it!

3 avocados
juice of 1 lime
1 tsp salt
1 tsp minced garlic
about 1 tbsp chopped cilantro

Mix the above ingredients together until desired consistency. You can also add chopped tomatoes if you want.

I watched Rachael make these and it looked complicated what with the broiler being on and everything. There is a butcher shop called Snider's Meat Market down the street and everything there is wonderful, but they have these chili rellenos that are absolute cream cheese, fattening heaven. These are a GREAT vegetarian, low-fat version. The red onion makes the whole dish so sweet and yummy. I love it! The rice was also wonderful, but makes quite a bit. I did not want my oven on so I actually used the grill completely by myself :) and just charred the peppers. Then, when I filled the peppers and topped with cheese (which can be omitted if you want to cut even more calories because there is so much flavor), I actually put them in a 9x13 and just put the pan straight on the grill to melt the cheese. Enjoy!

Charred Chili Relleno with Green Rice

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Craving Buster

• Level: Easy

• Yield: 4 servings

Ingredients

• 4 cups chicken or vegetable stock, divided
• 1 bay leaf
• 2 cups white rice
• 4 large poblano peppers
• 6 ears corn on the cob or 3 cups frozen corn kernels
• 3 tablespoons corn, peanut or vegetable oil, divided
• 1 red onion, chopped
• 1 jalapeno, seeded and chopped
• 4 cloves garlic, chopped
• 1 (15-ounce) can fire roasted diced tomatoes, drained well
• 1 1/2 teaspoons ground cumin, 1/2 palm full
• 1/2 teaspoon dried oregano, eyeball it in your palm
• Salt and freshly ground black pepper
• 1/2 cup fresh cilantro leaves
• 1/2 pound spinach leaves, deveined and coarsely chopped
• 4 scallions, coarsely chopped
• 2 limes, zested, juiced
• 1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

Directions

Preheat broiler or grill pan to high.

Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.

Serve peppers on beds of green rice. Yum-o!

Chicken Mole

Ah yes - a challenge has been set before me, and no better time for it with all those babies out there coming soon. I don't know about you - but everyone I know is pregnant! I had a friend ask for freezer meal ideas and this one is one of my favorites. I used to really hate mole, but decided to try this and love it now.

Ingredients

3.5-4-lb. frying chicken, cut into serving pieces (I usually just through in frozen cooked chicken or slightly thaw 2 chicken breasts)
5 Tbs. olive oil, divided
4 Tbs. chili powder, divided
salt & cayenne to taste
2 onions, peeled & chopped
2 tsp. ground cumin
2 cups chicken stock
1-14.5-ounce can diced tomatoes, drained
1/4 cup peanut butter
1/4 cup chopped raisins
1 Tbs. sugar
1 Tbs. unsweetened cocoa powder

Preparation

Preheat oven to 350, and line a baking sheet wiht aluminum foil.

Rinse chicken and pat dry with paper twoels. Combine 3 Tbs. oil, 2 garlic cloves, and 2 Tbs. chili powder in a small bowl. Season to taste with salt and cayenne. Mix well, and rub mixture on chicken. Arrange chicken on the prepared pan, skin side down.

Bake chicken for 20 minutes, then turn with tongs, and bake skin side up for an additional 20-25 minutes, or until chicken is cooked through and no longer pink.

While chicken baeks, make sauce. Heat remaining 2 Tbs. oil in a heavy saucepan over medium-high heat. Add onions and remaining garlic and cook, stirring frequently, for 3 minutes, or until onions are translucent. Stir in remaining chili powder and cumin and cook, stirring constantly, for 1 minute.

Add peanut butter, raisins, sugar, and cocoa powder. Stir well and bring to a boil. Then turn to low and simmer sauce for 15 minutes, or until lightly thickened. Season to taste with salt and cayeene. Serve sauce on top of chicken.

Note: The sauce can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat over low heat, stirring occasionally.

Note: Can double recipe and freeze in heavy resealable plastic bags. (I often don't even need to double it to freeze it for my small family of 3)

Source: $3 Meals

Tex-Mex Stuffed Peppers

In case you can't tell, Mexican food is my favorite and also, in case you can't tell, I'm obsessed with trying new recipes. This one is on constant repeat because it makes fantastic leftovers, is cheap, and just plain delicious.
*Notes: The original recipe called to make them like this.

I found it too difficult to actually stuff the peppers so I make them like this:

Also, I cook the peppers a little before I stuff them, brushing with a little olive oil on both sides. Put as much cheese as you prefer and can be done with any ground meat.

Tex-Mex Stuffed Peppers

From Robin Miller

Ingredients

1 cup instant rice

1 tsp. olive oil

½ lb. lean ground beef

1 Tbs. Chili powder

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

1-15 oz. can of Santa Fe Corn

1-15 oz. can of pink beans, drained and rinsed

½ cup sour cream

¼ cup chopped fresh cilantro

4 large bell peppers, trimmed, seeded and cut in half, lengthwise

½ cup shredded Monterey jack cheese.

Preparation

Preheat oven to 375. Coat baking dish with Pam. Cook rice.

Heat oil in large skillet over medium heat. Add beef and cook until not pink. Add seasons and cook for one more minute.

Add rice, corn, beans, sour cream & heat through.

Remove from heat and add cilantro.

Stuff peppers with beef mixture and arrange side by side in pan.

Top with cheese & bake until peppers are soft and cheese is golden and bubbly about 30 minutes.

Tacos

from Deceptively Delicious

I am one of those cheap, nerds who checks out cookbooks from the library and I have checked out the above-mentioned several times because there are just too many to try. They are pretty labor intensive, but they get easier and she says herself that she doesn't cook like this every night. So I thought I'd share one of my favorites.

Tacos

from Deceptively Delicious

Ingredients

1 lb. lean ground sirloin or turkey

1 (14-oz.) can crushed tomatoes, with their juice

½ cup sweet potato, carrot, or butternut squash puree

½ (1.25-ounce) packet taco seasoning, with no MSG

1 package taco shells (18 shells)

½ cup shredded reduced-fat mozzarella or Cheddar cheese

TOPPINGS

Tomatoes

Corn

Sour cream

Romaine lettuce, thinly sliced crosswise

½ small avocado

Red pepper, finely sliced.

Preparation

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the meat, breaking it up with a spoon. Brown for 4 to 5 minutes, stirring occasionally.

Stir in the tomatoes and their juice, vegetable puree, and seasoning mix. Reduce the heat to low and simmer until the meat is no longer pink and the mixture begins to thicken, 10 to 15 minutes longer.

Preheat the oven to 325˚F. Fill the taco shells with the meat mixture and sprinkle with cheese. Stand the shells in a baking dish and bake until the cheese melts, 5 to 10 minutes. Add your favorite toppings.

(Sorry for the format - I received the most amazing gift from my sister for my birthday - an apron and a binder cookbook organizing many of my favorite recipes! & this is the format we used to type them up.)

Green Chile Enchiladas

This recipe has been adapted from one of my mom's recipes. I have it down to a science now. Thanks mom!

2 cups cooked chicken
3 cups Colby Jack Cheese
1 can cream of chicken soup
1 16 oz. container of light sour cream
3 cups chicken broth
1 can green chiles
Flour tortillas
1 small white onion

Shed chicken. Set Aside. Shred Cheese. Set Aside. Chop Onion and Saute. Set aside.

Mix soup, sour cream and green chilies. Add enough chicken broth to mixture to make a smooth and creamy texture. Usually about 3-4 tablespoons.

Heat remaining chicken broth in large saucepan. Work one tortilla at a time. Cook flour tortillas about 5 -10 seconds on each side. Dry tortilla with paper towel.

Spread sour cream mixture over tortilla. Add approximately 2 tablespoons Chicken to tortilla. Sprinkle 1 teaspoon onion and plenty o’ cheese over chicken. Wrap tight and lay tortilla seam side down in buttered baking dish. Work the rest of tortillas until baking dish is full.

Preheat oven to 325 degrees. Add the remaining sour cream mixture over the top of the tortillas and spread evenly with spatula. Sprinkle generously with cheese. Place the enchiladas in the oven for 35-40 minutes. Wait 5-10 minutes to cool before serving.

Superbowl Spread

I tried all new recipes for our Superbowl party this year and lo and behold - they all turned out!! Except for the fact that I was cooking an hour into the game - I was surprised the new recipes were so successful. Also I had to start over on almost every recipe, but I kept at it :). So here are a few that I tried and my suggestions on them...

The Cheesecake Factory Sweet Corn Tamale Cakes

---

Top Secret Recipes
Version Of By Todd Wilbur

Ingredients :
Salsa Verde :

• 2 tomatillos, chopped (remove papery skin)
• 1 4 oz can mild green chilies
• 1 green onion
• 2 tablespoons fresh cilantro
• 1 1/4 tablespoons granulated sugar
• 1/4 tablespoon ground cumin
• 1/4 teaspoon salt
• pinch ground black pepper

Southwestern Sauce :

• 1/2 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon water
• 3/4 teaspoons granulated sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• pinch cayenne pepper
• pinch onion powder
• dash salt
• dash garlic powder

Tomato Salsa :

• 1 medium tomato
• 1 tablespoon minced Spanish onion
• 1 tablespoon fresh cilantro, minced
• 1/4 teaspoon lime juice
• 1/2 small fresh jalapeño, minced
• dash salt
• dash ground black pepper

for Cakes :

• 1 1/2 cups frozen sweet corn
• 1/2 cup (1 stick) butter, softened
• 3 tablespoons granulated sugar
• pinch salt
• 1/2 cup corn masa (corn flour)
• 2 tablespoons all-purpose flour

for Garnish :

• 1/4 cup sour cream
• 1/2 avocado, chopped
• 2 tablespoons fresh cilantro, coarsely chopped

Preparation & Cooking Instructions
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeño, salt, and pepper) in a small bowl. Cover and chill.

Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.

Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about 1/4" deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a crisscross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Suggestions: DEFINITELY DOUBLE THIS RECIPE. It isn't much more difficult to double and you'll want leftovers. Mine didn't even take up a whole cookie sheet. doubled. Also...you don't need all the sauces. If you want to go without, I would suggest skipping the tomato salsa and no need to double the salsa verde. The salsa and sauce can be prepared ahead, which is what I did and it cuts down on the work. I will definitely make these again!

Quick Pulled Pork Chica-dillas

I had some leftover pulled pork and I was out of buns so I typed in what I wanted to use into www.foodnetwork.com and up came this recipe. It was a little spicy, but so yummy and super easy considering my pork was already cooked and all I had to do was reheat it and reduce the sauce. Enjoy!

Ingredients

• (2 to 3-pound) pork tenderloin, cut in 1 1/2-inch slices, quartered
• 1 (12-ounce) bottle beer (I substituted ginger ale.)
  
• 2 tablespoons papaya nectar or juice (I just used some passion fruit juice in the fridge, because I couldn't find papaya juice anywhere. I also used apricot BBQ sauce so that probably helped.)
  
• 1/4 cup Worcestershire sauce
• 1/4 cup ketchup
• 1 cup regular barbecue sauce
• 2 chipotle peppers in adobo, seeded and chopped (This is what really adds heat, so if you would like to do less, go ahead)
  
• 2 teaspoons Delicioso Adobo, recipe follows
• 20 flour tortillas
• 2 cups grated queso fresco or farmer's cheese
  
• 3 avocados, thinly sliced (more if you are like me and love avocados, they really balance out the heat.)
  
• Cilantro leaves

Directions

Mix all ingredients (except tortillas, cheese, avocados, and cilantro) together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix ingredients. Cover up and cook on low for another 10 to 15 minutes.

In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and serve.

Delicioso Adobo:

• 1 teaspoon parsley flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin powder
• 1 teaspoon achiote powder from annatto seed (I couldn't find this either. I used less than 1 tsp, maybe half of cayenne pepper.)
  
• 1 teaspoon lemon pepper

Add all ingredients and mix together.

Baked Chicken Taquitos

I am a recipe-blog-hopper now. And I found another site I like: My Kitchen Cafe and they took this recipe from a site I like called Our Best Bites. They were absolutely delicious and easy. I made it throughout the day. Enjoy!

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 14-16 taquitos (served our family of two adults and three kids with three or four leftover for lunch the next day)

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time (which I did - I made it the morning of). Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up .

Fish Tacos with Lime Cilantro Crema

Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.

Yield: 4 servings (serving size: 2 tacos)
Ingredients
CREMA:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

TACOS:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preparation
Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Nutritional Information
Calories:
394 (14% from fat)
Fat:
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:
40.3g
Carbohydrate:
40.1g
Fiber:
5.5g
Cholesterol:
70mg
Iron:
3.5mg
Sodium:
857mg
Calcium:
233mg
Lisa Bell, Cooking Light, DECEMBER 2006

Enchiladas galore

Here are a few Mexican recipes I have found and loved as of late:
Maniladas

• 1 (8-ounce) package manicotti shells
• 2 tablespoons olive oil
• 1 Vidalia onion, chopped
• 2 cloves garlic, minced
• 1 rotisserie chicken, shredded
• Salt and freshly ground black pepper
• 4 Roma tomatoes, seeded and diced
• 3 tablespoons chopped cilantro leaves
• 1/2 cup sour cream

For the Tomatillo sauce:

• 1 pound tomatillos, quartered
• 1 small red onion, quartered
• 1 jalapeno, halved
• 2 garlic cloves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For the cheese sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream, room temperature
• 2 cups grated fontina cheese
• 1/4 teaspoon grated nutmeg
• Salt

Directions

Preheat oven to 400 degrees F.

Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.

In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.

To make the Tomatillo Sauce:

Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.

To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.

To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

My notes: I actually just did enchiladas because my manicotti shells kept falling apart and also I just used monterey jack cheese because it was much cheaper than fontina. I also put a little cream in the salsa because it was too spicy for me. Delish - my new favorite chicken enchiladas:

Kaye Briggs' Chicken Enchiladas:
These are super easy and there are two ways to do them. The first:
Stir together:

• 2 cans of cream of chicken soup
• 1 tub of sour cream
• 1 can of diced green chiles, drained.
• 1 lb. chicken (I'm guessing, I usually use 2 breasts)

• plenty of cheese

Fill tortillas with mix above mixture and with cheese. Put in greased 9x13 pan and top with remaining sauce and more cheese. Bake at 375 degrees until golden brown and bubbly.

Next version is new and improved of the last version:
Stir together:

• 1 can of cream of chicken soup
• 1 tub of sour cream
• 1 can of diced green chiles, drained
• 1/2 of rotisserie chicken, shredded
• 1-1 1/2 cups of chicken broth.
• lime juice and cilantro (optional)

Fill tortillas with above mixture and shredded cheese Top with remaining sauce and plenty of cheese. Bake at 375 degrees until golden brown and bubbly. Yum!