Chicken Tortilla Casserole

Mexican is my favorite ethnic food and this is sure to be the first of many recipes I post with a Mexican flare. This easy to prepare casserole is cheesy and satisfying with a nice kick from the green chilies.

Adapted from Taste of Home Casseroles, Slow Cookers, and Soups

Makes 4-6 Servings

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed, cooked chicken breast
10 flour tortillas (6 inch)
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
1/2 teaspoon pepper
1 cup salsa

In a saucepan, bring broth, onion and celery to a boil. Reduce heat; cover and simmer for 7 minutes until veggies are tender. Pour broth mixture in a bowl and add the chicken, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup jack cheese and pepper. Mix well. Spoon a thin layer of mix over bottom of a greased 11 x 7 x 2 inch baking dish. Then fill each tortilla with a spoonful of mixture and roll up. Place rolled tortillas in a single layer in baking dish. Top with salsa and remaining cheeses. Bake uncovered, at 350 degrees for 35 minutes until heated through.

Beef Veggie Casserole

Sometimes you need a easy to prepare, money saving meal. This recipe for Beef Veggie Casserole is budget friendly and can be on the table in 25 minutes. This recipes calls for several convenience foods but could be easily adapted to use the homemade versions. The casserole is also a great way to use leftover beef and potatoes.

Adapted from Taste of Home Casseroles, Slow Cookers, & Soups

Serves 5

1 envelope dry mushroom gravy mix
3/4 cup water
2 cups cubed, cooked beef
1 small can corn niblets, drained
2/3 cup chopped carrots
2/3 cup frozen peas
2 medium potatoes, peeled, cubed and cooked
1 tube refrigerated buttermilk biscuits, separated into 8 biscuits

In a large sauce pan combine gravy mix and water and mix until smooth. Bring to a boil; cook and stir until thickened. Stir in cooked beef, veggies, and cooked potatoes; heat through.

Pour into a greased 9 inch square baking pan. Top with biscuits. Bake, uncovered, at 400 degrees for 16 minutes or until bubbly and biscuits are golden brown.