Chickeladas

Chickeladas
adapted by Chris

Ingredients:
2 cans cream of chicken soup
4 oz cream cheese
1/2 cup ranch
1/2 can black beans
1/2 can olives
lots of garlic powder
onion powder
black or chili pepper
montreal steak or mesquite seasoning
oregano or italian seasoning
tortillas (corn for individual enchiladas or flour for casserole, lasagna style)
1 large chicken breast, cooked and shredded or cubed
       or 1 costco can of chicken
2 cups of cooked rice

Directions:
Preheat oven to 350.  
Enchilada style: Mix all ingredients and fill corn tortillas.  Leave them open like a taco and stack side by side across 9x13 pan.  Bake 20 minutes, or until warm.
Casserole/Lasagne style: Mix all ingredients and layer mix and tortillas in a 9x13 pan.  Bake 20 minutes or until warm.

Seven Layer Tortilla Pie

Click picture to go to allrecipes.com 

Seven Layer Tortilla Pie
 

Ingredients:

2 (15 ounce) cans pinto beans, drained and rinsed 1 cup salsa, divided 2 cloves garlic, minced (or 2 tsp powder) 2 tablespoons chopped fresh cilantro* 1 (15 ounce) can black beans, rinsed and drained   *Didn't have it-still tasted yummy! **I substituted corn tortillas for flour.

1/2 cup chopped tomatoes 7 (8 inch) flour tortillas** 2 cups shredded reduced-fat Cheddar cheese 1 cup salsa 1/2 cup sour cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.