We had my parent's over for dinner tonight since Darren was off. I made a great dish that has become a favorite in our house and theirs too. I got the recipe out of an old Pillsbury recipe book a few years ago. I wish I'd taken a picture of it before we demolished it but I promise it's yummy and appealing to the eye as well!!
Cheesy Chicken Tortilla Lasagna
1 can (10oz) Old El Paso enchilada sauce
1 lb. cooked chicken diced (the recipe calls for the packaged southwestern-seasoned chicken but I just use some taco seasoning on plain chicken)
1 container (8oz) sour cream
1/2 cup sliced green onions
1 Tbs taco seasoning mix (for sauce)
8 tortillas cut in half
2 cups shredded Colby-Monterey Jack cheese
1 cup tortilla chips
1 cup chopped tomatoes
2 Tbs ripe olives (optional)
1) Heat oven to 375*F. Spray 13x9 inch glass baking dish with cooking spray. Reserve 1/4 cup enchilada sauce. In large bowl, mix remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and taco seasoning mix.
2) Spoon 1/4 cup enchilada sauce in bottom of baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat layers...tortilla halves, rest of chicken mixture, cheese...Cover with foil.
3) Bake 30 to 35 minutes or until thoroughly heated. Uncover; layer tortilla chips, tomatoes, olives, remaining 1/4 cup onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered about 5 minutes longer. Let stand 10 min. before serving.
**Tip.. use as much cheese as you want to!! The more the better! Serves 6.
For dessert I decided to try a recipe that my friend Amber posted on her blog a while ago. It was delicious!! You must try it!! It was Blueberry Crumb Cake and oh my goodness...we just loved it and it was really easy to make. I've never made a cake from scratch and I did it, first try!! I'm looking forward to tomorrow morning...I'm going to have a slice for breakfast!! Yum Yum!