Mexican lasagna and Red Rice

 I make this a lot.  My family loves it.  It is easy and quick to go together and uses up leftover chicken.  It is easier than rolling enchiladas with the same taste.
I don't measure for this dish - it is a casserole after all - so all of the measurements are just suggestions.  Do whatever you want.  It's all good.
Mexican Lasagna
1/2 rotisserie chicken or whatever cooked chicken you have on hand (I've even used ground turkey or hamburger)
1 (15.5 ounce) can black beans (or pinto), drained and rinsed
2 cups frozen corn
1 1/2 cups sour cream
3 cups shredded cheese (I use 3 handfuls of cheddar, I think it is about 3 cups)
1 (28 ounce) can enchilada sauce, red or green, mild or not
18 corn tortillas (or flour, it's up to you. Only use 12 if you get the huge ones)
Preheat oven to 350 degrees.
Spray a large baking dish with nonstick spray.
Arrange 6 tortillas in the bottom of the baking dish.
On top of the tortillas, spread 1/2 of the chicken, 1/2 of the beans, and 1/2 of the corn.
Dollop 1/2 of the sour cream on top of the chicken combo and spread around.
On top of the sour cream, spread 1/3 (1 handful) of the cheese.
Top with 1/3 of the can of enchilada sauce.
Repeat the whole process.
Top the casserole with the remaining tortillas, sauce and cheese.
Bake at 350 degrees for 30-45 minutes, or until it is hot through.

I usually have "red rice" with this dish.  It is just regular rice cooked with tomato juice instead of water.  My kids love it.

Red Rice

2 cups uncooked rice
4 cups tomato juice
1 teaspoon salt
1 tablespoon oil

In a large sauce pot, heat the oil.  Add the rice and cook, stirring constantly, until the rice begins to be more opaque.
Add the tomato juice and the oil to the rice. Stir well and heat to boiling.  Reduce heat to low and cover.  Cook for 20 minutes.
At the 20 minute mark, turn off the heat and stir the rice into the tomato juice that is on top. 
Cover again and allow rice to sit for 5 minutes.


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