Tumbleweed Weddings (68 page)

God’s plans were always worth waiting for.

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HEYENNE
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NCHILADAS

    4 cups cooked chicken or turkey, shredded

    1 (14.5 ounce) can diced tomatoes

    1 (10 ounce) can black beans, rinsed

    1 box Rice-a-Roni Mexican-style rice, cooked

    1 cup nacho cheese (queso)

    3 (10 ounce) cans enchilada sauce

    1 package (24 count) yellow-corn tortillas

    1 (4 ounce) can chopped green chilies

    2 cups cheddar cheese, shredded

    1 carton (8 ounce) sour cream

Mix first five ingredients together. In a 9×13-inch pan, make ten layers:

  1. Pour 1 cup enchilada sauce in pan to cover bottom.

  2. Put 6 corn tortillas on sauce.

  3. Spread half of meat mixture on top.

  4. Put on another layer of 6 tortillas.

  5. Spread 1 cup enchilada sauce mixed with chopped chilies.

  6. Put on another layer of 6 tortillas.

  7. Spread second half of meat mixture on top.

  8. Cover with another layer of 6 tortillas.

  9. Pour 1 cup enchilada sauce over all.

10. Top with both cups of shredded cheddar cheese.

Cover with aluminum foil, and bake at 350 degrees for 45 minutes. Uncover and bake for 5 more minutes or until cheese is melted. Serve with sour cream and tortilla chips.