Enchilada Lasagña

   This is my first try at a food post. I will be honest, there is a lack of pictures but every post is a learning adventure!

What you need:

• 6 large flour tortillas
• 1 large cooked chicken breast
• 1 small jar of your favorite salsa
• 1 can of black beans
• 1 can of corn
• 1 can of enchilada sauce
• 1 cup of brown rice
• 1 tsp of cumin
• 1 tsp of chili powder
• 2 cups of mexican cheese
• 1 can of cream of mushroom soup
• 1 cup of sour cream
• Frank's RedHot on hand for those who like extra heat

1.) Preheat oven to 350*

2.) Cook chicken breast in a few splashes of Frank's RedHot and water. Sprinkle cumin and chili powder on top. Check on it every half hour until no longer pink in the middle. (Tonight's took me 55 min.)

3.) Make the rice as directed.

4.) Here is the lazy part: I shred my chicken using my stand mixer with the paddle. It takes 15 seconds and your chicken is perfectly shredded. 

5.) Add to the chicken:

• salsa (drained a little)
• black beans (drained)
• corn (drained)

6.) Fluff up the rice and add enchilada sauce to it.

7.) Mix cream of mushroom soup and sour cream.

8.) Use something nonstick in the casserole dish. I like softened butter. Nonstick spray, olive oil, what ever makes removal from the dish after cooking easier.

9.) Layer as followed:

• 2 tortillas (covering the bottom)
• 1/2 of the chicken mix
• 1/2 of the rice and enchilada sauce mix
• A sprinkle of cheese
• 2 tortillas
• The other 1/2 of the chicken mix
• The other 1/2 of the rice and enchilada mix
• A sprinkle of cheese
• 2 tortillas
• top with cream of mushroom soup and sour cream mix
• and finally - the rest of the cheese (yum)

N.B.- It's okay if some of the tortilla pop over the top. You can trim the excess away or keep it there. It doesn't matter. 

10.) Cover with tin foil and bake for 30 minutes at 350*

Enjoy :-)

Thank you for reading!