I recently joined the Secret Recipe Club, and so far, I'm really liking it! Each month, I'm assigned another blog, and I get to make my own version of one of their recipes. This month, I got Rebekah's Family Food and Fun. She's got all sorts of tasty eats. Since I knew I would be travelling right before posting day, I opted to make this recipe. I knew it'd be easily reheatable for James to eat while I was away. I'm also looking forward to trying some of her other recipes - Green Bean Casserole, Pecan Pie, Cream of Chicken Soup, just to name a few!
Yield: 12 servings
|2 cups||pinto beans, cooked|
|3 cups||cheese||I used pepper jack, montery jack, as well as white and yellow cheddars.|
|2||chicken breasts, cooked and shredded|
|1 tablespoon||1||ancho chili pepper, ground|
|1 tablespoon||taco seasoning|
- Gather all materials.
- Combine all materials (cheese optional).
- Top tortilla with 3-4 chicken mixture, and then cheese if you didn't mix it in step 2.
- Top with another tortilla. Bake at 350F for 10-15 minutes.
Methods with Images:
|1. Gather all materials.|
|2. Combine all materials (cheese optional).|
|3. Top tortilla with 3-4 tablespoons of the chicken mixture, and then cheese if you didn't mix it in at step 2.|
|4. Top with another tortilla. Bake at 350F for 10-15 minutes.|