Enchilada Dip

enchilada dip
1 pound boneless skinless chicken breasts
{I used my canned chicken}
1 can Cream of Chicken soup
1-8oz. carton of sour cream

1-8oz. package shredded cheddar cheese
1-4 oz. can diced green chiles
1 jalapeno pepper finely diced (optional)
1/2 onion
1/2 tsp. salt
1/4 tsp. pepper


Cook and shred chicken. Mix soup, sour cream, cheese, chili peppers, jalapeno, onion, salt, and pepper. Add shredded chicken.
Bake uncover in 2-3 quart casserole dish for 30 minutes @ 350 or until edges are golden brown and center is hot. (I always double the recipe and bake in a 9x13 pan.)
Serve with tortilla chips.

{this is perfect for the summer...sitting outside snacking on some chips and dip. the whole family loves this}

Mexican Lasagna

This recipe is super easy and is a great Mexican dish! I usually make two 8x8 dishes, eat one that night and then freeze the other for later, rather than one 11x13 dish. That way you don't have too much left over.

1 lb. ground beef

1/2 c. chopped green pepper

1/2 c. chopped onion

2/3 c. water

1 package taco seasoning

1 can black beans drained and rinsed

1 14 oz. can Mexican tomatoes

6 flour tortillas

1 can refried beans

2 c. shredded Mexican cheese

Brown beef with green pepper and onion. Add water and taco seasoning, boil for 2 minutes. Add black beans and tomatoes and simmer for 10 minutes. In 11x13 pan layer 2 tortillas, refried beans, meat and cheese, twice. Then top with 2 tortillas and cheese. Cover and bake at 350 for 25 to 30 minutes. Top with salsa and sour cream. I used the bean and corn salsa and it was super yummy!