Saturday, April 23, 2011

Mexican Casserole

Last night I threw together a casserole that got wiped out really fast and they were asking for more.  I picked up a rotisserie chicken at the grocery store and didn't know what to have with it so I put this together.

Sun dried tomato wraps or tortillas
1 can of black beans
frozen yellow squash w/ peppers and onions
fresh spinach cooked and drained
rotel tomatoes w/ green chilies
shredded cheddar
Rotisserie Chicken taken off the bone and skinned
Kraft Philadelphia cooking creme sante fe blend

Lay a large wrap on the bottom of a 9 x 13 casserole dish - butter the dish or spray it first
Top with black beans drained, add some of the chicken and some tomatoes, then cheese
Add another wrap, top with squash, spinach, chicken, rotel tomato and then spread the cooking creme on one side of the last wrap and place with the creme side down.  Lightly brush the top w/ olive oil or butter and cover with tin foil.  Bake at 350 for 40 minutes and enjoy.

I never got a picture, it was gone so fast.

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