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Layered Chile-Chicken Enchilada Casserole Pie

 

 2 cups diced cooked chicken 

 3 cups shredded Colby-Monterey Jack cheese blend (12 oz) 

 3/4 cup sour cream 

 1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch) 

 1 can (16 oz) chicken cream soup 

 1 can (10 oz) enchilada sauce sliced 

(1/4 cup) medium green onions, 

1 cup shredded lettuce 

 1 medium tomato chopped (3/4 cup) 

 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 

1 1/2 cups of the cheese, the chiles and sour cream chicken cream soup. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). 

Spread about half of the chicken mixture over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. 

Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. 

Sprinkle with remaining 1 1/2 cups cheese. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. 

Garnish casserole or individual servings with onions, lettuce and tomato.

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cinnamon rolls

 

cinnamon rolls 

 Ingredients 

For the dough: 

1 cup of Whole Milk 

1/2 cup of Water 

2-1/2 tsp of Active Dry Yeast 

5-1/2 to 6 cups (keep some flour on hand in case you need more) of all Purpose Flour 

1/2 cup of Granulated Sugar 

3 tsp of Salt 1/3 cup of Unsalted Butter, melted

1 Egg 

1 Tbsp of Vanilla Extract 

For the filling: 

1/2 cup (1 stick) of butter, very soft at room temperature (or semi melted) 

1 1/4 cups of Brown Sugar 

1 Tbsp of Cinnamon 

For the glaze: 

4 oz of Cream Cheese, softened at room 

Temp 2 Tbsp of Unsalted Butter, softened at room temp 

2 cups of Powdered Sugar 

1 Tbsp of Vanilla

 4-5 Tbsp of Whole milk