Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.
Roll up chicken with a to-die-for enchilada sauce and melt your favorite cheeses right on top. For a milder, kid-friendly chicken enchiladas recipe, omit the jalapenos. Save time by using leftover or store-bought cooked chicken. Try sour cream and cilantro as enchilada toppings.
Layering the ingredients is the key to great nachos. For this rendition, spoon the chicken chili over the tortilla chips and top with peppers and a combination of cheeses.
From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.