Mexican Casserole

2 c. diced chicken

1/2 tsp. ground cumin

1/2 tsp. ground corriander

2 T. cilantro

1 can black beans (drained)

1 can (4.5 oz) green chilies (drained)

1 can (10 oz) enchilada sauce

8 corn tortillas

2 c. shredded cheese

8 oz. sour cream

Preheat oven to 375. Saute chicken with cumin and corriander. Put into medium bowl. Stir in beans, cilantro, and chilis. Spread 1/2 of the sauce over the bottom of an 11x7 glass baking dish. Place 4 tortillas over the sauce. Spread 1/2 of the chicken mixture over the tortillas and sprinkle with cheese. Repeat the layers (minus the cheese). COVER and bake for 30 minutes. Uncover, sprinkle with cheese, dot with sour cream and cook an additional 5-10 minutes or until cheese melts. Let stand 10 min and serve.

*I found this recipe online when looking for something to use enchilada sauce with (without making actual enchiladas). It was really easy and very yummy. I did not put the sour cream on during the baking process. I also found that it took only a couple minutes for the cheese to melt (not the 5-10 minutes suggested). My family gobbled this up (including my 2 year old).

Mandi Foster's White Chicken Chili

32 oz chicken stock
3 cans white beans (undrained)
5 c. cooked chicken (rotisserie or boiled)
16 oz salsa
8 oz pepper jack cheese (shredded)
2 tsp ground cumin
2 cloves garlic (minced)
black or white pepper to taste
1/2 c. finely crushed corn chips (optional, if you like your chili thicker)
sour cream (for garnish)

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

*This is a recipe I saw on Rachael Ray's 2009 Top Ten show.   I love this recipe.  The flavor reminds me of a much more complicated tortilla soup recipe a friend makes.  When I made this, I did it on the stove, used boiled chicken, and did not add any pepper or crushed chips.  I did serve it with tortilla chips.  My husband would have preferred it to be thicker, so next time I'll try the crushed chips.  I don't really know if they mean regular corn chips (like Fritos) or tortilla chips.  I never buy Fritos, so I would use crushed tortilla chips instead.

Recipe and photo from http://www.rachaelrayshow.com