Fiesta Nacho Casserole

I know I am a little late in posting today, sorry!
(sorry, I was eating a Milky Way)

We went away for the weekend with my aunt and uncle, it was very relaxing to do not much of anything!
Except get sunburn...in the shade...with no sun in the sky. Yup, that's my souvenir!

Came home last night as hubby was more than a little anxious about traffic today. I get it, with him still healing from the back surgery and all, I am lucky he was willing to go 2 hours away to begin with!
He loved it too though, it was nice for him to get out of the house and have a change of scenery too.

It was cold and rainy on Friday, so my aunt and I ran to the store and got stuff to make a big batch of Chili and a hunk of fresh bread.
Warm your bones!

We did manage some sun the next couple of days and temps in the low 60's. Doesn't quite feel like the un-official kick off to summer like it should!

Hope you all enjoyed your weekend.
What were your plans?





Ingredients:

3 Cups shredded chicken

2 Large tomatoes (chopped)

1 Cup Carrots (shredded)

1 Cup Corn kernels

½ Cup Salsa verde

2 Cloves garlic (pressed)

1 Tsp Chili powder

Tortilla Chips

½ Cup crumbled feta

Cilantro leaves

Hot sauce

Directions:

1. Preheat oven to 400

2. Spray 2 qt baking dish with cooking spray

3. In large bowl, combine chicken, tomato, carrots, corn, salsa, garlic, and chili powder

4. In baking dish, arrange a layer of chips

5. Top with half of the chicken mixture

6. Top with half of the feta

7. Repeat all layers

8. Arrange a layer of chips around the top of casserole

9. Bake 20 minutes or until hot

10. Top with cilantro and hot sauce

Print

Adapted from: Good Housekeeping

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