When pondering on what to name my blog.... I thought & thought.... and the color yellow came to me!! A dear friend that has gone to be with the Lord (the color yellow that reminds US of her beautiful and bright smile) gave me the inspiration for the theme . In memory of a wonderful friend.
Brittany Shepard Pugh

Wednesday, March 30, 2011

2nd Post of The Day...Make Sure To See Both

You have to try this! This is what we had for dinner last night :)

Easy Enchilada Lasagna & Bean Dip

Grocery List for Lasagna:
* Corn Tortillas
* 3 chicken boneless, skinless chicken breasts, cooked and shredded
* 1 teaspoon cumin
* pinch of cayenne pepper
* 3/4 cup black beans
* 1/2 red pepper, chopped
* 1/2 orange & yellow bell pepper, chopped
* 1/2 sweet onion, chopped
* 1 10 oz. can enchilada sauce
* 2 cups shredded cheddar jack cheese
* OPTIONAL - jalapenos  
* OPTIONAL - sour cream

Grocery List for Bean Dip:
* 1 bag of tortilla chips
* 1 can of refried beans
* use some of the enchilada sauce to pour of the top
* 1 cup of cheese

Preheat oven to 375

For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Saute until soft, about 5-6 minuets. Add chicken, cumin an cayenne, 1/2 the can of enchilada sauce, and the black beans. Stir until warm and combined.

Spray a baking dish with non-stick spray and lay 4 tortillas down. Top with cheese and filling. Repeat until you run out of filling. Top with remaining cheese and enchilada sauce. 

Bake for 25 - 30 minutes

In a small baking dish add the refried beans, drizzle some enchilada sauce and then top with cheese.

Bake for 10 minutes 
(or until cheese is melted and is heated all the way though)


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