Week of 6/28

Mon – pasta w/vodka (Viva Italia)
Tues – fish, cornbread, greens
Weds – bbq pulled pork sandwiches, slaw, edemame or salad, cherry pie
Thurs – chicken fingers or grilled breasts and squash
Fri – chicken enchiladas (Jody's recipe -- see below)
Extras – pizza; goulash
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Back in the swing of things this week after not shopping last week. Even at that, the cupboard isn't totally bare. Hot, humid weather is here of late, and it makes me want to eat watermelon and drink lemonade all day. Happy cooking.

Chicken Enchilada Casserole

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Make: 10 servings ( I think it's more than that -- more like 14 to 16, depends on how big you cut the pieces)
Prep:  10 minutes
Cook: 10 minutes
Bake:  28 minutes at 350 degrees

3 cups shredded, cooked chicken (can use a precooked rotisserie chicken)
1 packet (1.25 ounces) taco seasoning
1/2 cup water
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 ounces) refried beans, warmed in the microwave
8 ounces sour cream
3 cups shredded cheddar cheese

1.  Heat oven to 350 degrees.  Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet.  Simmer on medium heat for 10 minutes.

2.  Coat 13x9x2-inch pan with nonstick cooking spray.  Cover bottom of pan with 3 flour tortillas, overlapping.  Pour half of the chicken mixture on the tortillas.  Cover with 3 more tortillas.  Spread with warmed beans and sour cream.

3.  Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas.  Top with remaining chicken mixture, followed by remaining cheese.  Bake at 350 degrees for 25 to 28 minutes, until bubbly.