E-Z Chicken Tortilla Bake
1 can Tomato soup
1 cup salsa
1/2 cup milk
2 cups cubed cooked chicken (we like ours grilled)
8 corn tortillas, cut into 1-inch pieces
1 cup shredded Fiesta blend cheese (cheddar is yummy too)
Preheat oven to 400. Stir the soup, salsa, milk, chicken, tortillas, and half of the cheese in a 2 qt. shallow baking dish. Cover with foil and bake for about 30 mins. Remove foil and top with remaining cheese. Place back in oven to melt cheese.
We added a bag of frozen mexi-corn and a can of drained black beans to add some very healthyveggies :) The corn tortillas are the key. They are what gives this dish a very authentic Mexican taste. Ben and I both agreed that this dish tasted way better the following night.
We LOVE anything buffalo, Buffalo wings, buffalo tenders, buffalo shrimp, you get the idea. When I came across the following recipe I new we had to give it a try. This dish will definitely become a regular.
Sloppy Buffalo Joes
2 Tbsp. extra virgin olive oil
1 lb. ground turkey or ground chicken
1 carrot, peeled and grated
2 celery stalks, chopped
1 onion, finely chopped
2 garlic cloves, minced
salt & pepper to taste
3 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1/2 cup hot sauce (our favorite is Frank's)
3 oz. tomato sauce
1/4 cup chicken stock
Heat a large non-stick skillet with olive oil over med. high heat. Add meat and break it up with a spoon. Cook 5-6 mins. Add carrots, celery, onion, garlic, salt and pepper, cooking 7-8 minutes more. In a bowl, combine vinegar, sugar, worcestershire, hot sauce, tomato sauce, and stock. Pour into the pan and stir to combine. Simmer for 10-15 mins. to let liquids reduce.
We serve ours on onion rolls. We diced up a dill pickle spear to put on top of our sloppy joe and drizzled it with ranch dressing. For those who like blue cheese, a few crumbles might be good in place of the ranch dressing. Get out your napkins for this dish!