Enchilada Pie or Casserole

My best friend gave me this recipe and it comes straight from her momma's kitchen. We love it for an easy quick dinner. Seasoned just right, it tastes pretty good too.

1 lb. ground beef (can subsitute chicken)
1 union, chopped (saute with meat)
1 can cream of mushroom soup
1 can enchilada sauce
1 can petmilk
1 pkg flour tortillas (10ct)
2 cups shredded mozeralla & cheddar cheese

Place 5 tortillas or enough to cover the bottom of a 9 x 13 dish. Mix together all ingredients (except cheese) and pour 1/2 onto tortillas. Take 1 cup of cheese and put on meat mixture. Continue with the next layer and end with cheese on top.

Bake @ 350 until bubbly and heat through.
from Karen Throckmorton

Chicken Tortilla Casserole

We made this at my Pampered Chef Party a few months ago.  It was surprisingly pretty good.  Just wanted to share what's on our plate tonight.

1  poblano pepper

1 1/2  lb boneless, skinless chicken thighs

2  tbsp Southwestern Seasoning Mix (Taco Seasoning)

1/4  tsp salt

1  can (15 oz)  black beans, drained and rinsed

1 1/2  cups thick and chunky salsa

4  cups broken tortilla chips

1  cup (4 oz)  shredded cheddar and Monterey Jack cheese blend

Snipped fresh cilantro (optional)

Remove stem and seeds from poblano pepper; slice into thin strips. Arrange poblano strips. Combine chicken, seasoning mix and salt in a bowl. Arrange chicken over poblano strips.  Cover baker (stone) with 15-in. square of Parchment Paper,tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

Drain and rinse black beans. Stir beans and salsa into chicken mixture.  Gently stir in tortilla chips. Grate cheese over baker using. Microwave,uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro and sprinkle over casserole.

Yield 6 servings

I used boneless skinless chicken breasts and it's yummy.