Saturday, 14 January 2017



*make sure you read and follow ALL directions closely.

1 sm onion, chopped
1 sm bell pepper, chopped
1 can cream of mushroom/chicken soup
1/2 cup milk
1 cup salsa
1 can black beans, rinsed (I usually add an extra can of pinto/kidney to ⬆️ protein & fibre)
1 can costco chicken, rinsed. (Yes, costco)
1 can corn, drained
1 pkg of large tortillas
1 cup of shredded cheese

1. Lightly sauté onions and bell peppers. Put aside in large mixing bowl.
2. Add the soup, milk, salsa, beans and chicken to the mixing bowl.
> at this point, you could blend the mixture to make a smoother, less bulky consistency and "hide" some of the veggies.
3. Add the corn to the mixture.
4. In an ungreased large glass baking dish (9x13?), place a single layer of tortillas, spreading the entire surface of the dish. Add a thin layer of the mixture, and top with a small layer of cheese. Repeat the layers, as if you were building a lasagna. The last layer of cheese can be a moderate amount, to cover the top evenly.
(This is where it's important to have minimal cheese and liquid in the layers, or it can be too soggy.)
5. Bake covered at 350', for ~40 minutes, or until you see the liquid bubbling. Bake an additional 5 minutes uncovered, or broil to get a browned top.
6. Let sit for 10-15 minutes to cool down and set the layers. (DON'T skip this part, otherwise it will be too liquidy)
7. Serve with a salad and enjoy!
8. And most importantly, text/call us to let us know what you think of the dish. 󾍇

> to make it a vegetarian dish, use the cream of mushroom soup and omit the chicken. We've also frozen some of the leftover mix, which could be served over rice, or make the tortilla bake another night. It's a great recipe to double and then freeze a batch for a busy night's meal.

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