Mexican Casserole | Easy Home Meals

Ingredients

• 2 tablespoons Land O’Lakes butter
• 14 ounce bag Birdseye C&W Ultimate Southwest Blend
• 4 cups cooked, diced chicken
• 10 ounce can mild enchilada sauce
• 1 cup Daisy sour cream plus more for garnish
• 8 ounce bag Kraft Mexican Style Shredded Cheese
• 8 flour tortillas soft taco size, cut into squares
• 3/4 cup tomatoes seeded and diced
• 2 tablespoons cilantro leaves chopped
• cooking spray
• Beef: Use 1 1/2 pounds cooked ground beef instead of chicken.
• Taco Casserole: Use 1 1/2 cups taco sauce instead of enchilada sauce.
• Spicy: Use hot enchilada sauce and try Kraft Pepper Jack shredded cheese instead of Mexican Style
• Preheat the oven to 350 degrees F. Coat a 2 or 3 quart casserole dish with cooking spray.
• Melt the butter in a large pan over medium heat. Add the bag of vegetables and cook for 3-4 minutes or until thawed.
• Add the chicken to the pan and cook for an additional 2-3 minutes or until warmed through.
• Place the chicken and vegetables in a large bowl. Add the enchilada sauce, sour cream, and half of the bag of cheese. Stir to combine.
• Spread 1/3 of the tortilla pieces in the bottom of the dish. Add half of the chicken mixture, then top with another 1/3 of the tortillas.
• Add the remaining chicken, then top with the rest of the tortillas. Sprinkle the remaining shredded cheese over the top.
• Cover the dish with foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until casserole is bubbly and cheese is melted.
• Top with tomatoes and cilantro, then serve.