Today is such a beautiful day in Pleasant View. It is all blue skies and warm temperatures! Spring has definitely come early! And here's the picture to prove it:
I've got to get off now and begin the dreaded housework, since I have people coming over tomorrow evening for lifegroup! We are having a Mexican Fiesta, so I will leave you with a recipe that I am fixing for tomorrow night:
Chicken Enchilada Lasagna
1 can enchilada sauce
1/2 cup thick and chunky salsa
1 large deli rotisserie chicken, cubed (4c. cooked chicken)
1/2 c sour cream
1/2 c. sliced green onions (8 medium)
2 T. taco seasoning mix
8 corn tortillas (6-inch), cut in half
2 cups tortilla chips
1 c. chopped tomato
2 T. sliced ripe olives (optional, in my book!!)
Fresh cilantro, (also optional in my book!!)
1. Heat oven to 375 amd spray your 9X13 with cooking spray. Mix enchilada sauce and salsa in small bowl. Reserve 1/4 c. of mixture. Mix remaining enchilada mixture, the chicken, the sour cream, 1/4 cup of green onions and the taco seasoning mix.
2. Spoon reserved mixture enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping when necessary. Spoon half of chicken mixture over tortillas; sprinkle with 2/3 c. of the cheese. Repeat layers. Cover with foil.
3. Bake 30-35 minutesor until hot. Layer tortilla chips, tomato, olive, remaining green onions and remaining 2/3 c cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.
So enjoy the recipe, and until next time, be blessed!! S :)
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