- 2 Cups of Cooked, shredded Chicken (when I am lazy I use a rotisserie Chicken)
- 1 bag of Large Flour tortillas cut in half (I use my Pizza Cutter!)
- 2 cans of black beans
- 2 packages of cooked Spanish Rice
Ingredients White Cheese Sauce
- 1/4 C of Milk
- 2 C of Sour Cream
- 1 Chicken Bullion Cube
- 4 Cups of Shredded Cheese
Pre-heat oven to 350 degrees
Use a 13x9 casserole Dish
Layer the bottom of pan with 4 tortilla halves (I put flat part of tortilla against sides)
Spread Spanish Rice around entire bottom layer (as pictured)
Layer again with Tortilla HalvesAdd Shredded Chicken and black Beans
Place one more layer of tortilla halves for the Top.
Next you will make your White Cheese Sauce.
In a Sauce Pan, on a low heat, combine sour cream, and milk.
While this is heating, I put one chicken builion cube in 1/8 cups of water, and place in the microwave for 2 minutes (If you haven't noticed, I LOVE shortcuts!! I love to cook, but I don't want to do it all day:) Stir to ensure it has completely dissolved in hot water.
Add Builion Stock and Cheese (I use pre-shredded fiesta blend) to the sauce and leave on a low heat.
Once your sauce is entirely mixed, and cheese is melted, pour onto top of Mexican casserole. (Pictured Below)
Place in oven about 25 minutes, or until top is a golden brown (pictured below)