Chicken Tortilla Casserole

1 can cream of chicken soup
1 can green chiles
8 oz sour cream
1/2 cup milk
2 1/2 cup shredded cooked chicken
8 tortillas, torn into bite size pieces
1 medium bell pepper chopped
1 lg tomato, chopped
1 1/2 cup shredded cheese--sharp cheddar of mex blend is good

*Mix soup, chiles, sour cream, and milk in bowl until blended.
*Add chicken, tortillas and pepper.
*Add tomatoes and 1 cup cheese.
*Spoon and spread into greased 9x13 baking dish.
*Cover w/foil and bake at 350 for 40 minutes.
*Uncover. Sprinkle rest of cheese.
*Bake 5-10 more minutes.
*Let stand 5 minutes.

TexMex Black Beans and Saffron Rice

2 packages saffron rice
1 can rotel
1 can black beans (drained and rinsed)
1/4 cup sour cream
1.4 cup shredded cheese


*Prepare rice according to directions on package.
*While rice is cooking, drain and rinse beans.
*Pour beans and ENTIRE CONTENTS of rotel into saucepan--don't drain. Cover and let simmer.
*Pour cooked rice into round, deep casserole dish. Form a little hole in the center--like a bread bowl.
*Pour bean mixture into hole, leaving some rice showing around edges.
*Garnish with sour cream in center of beans. Spread cheese all over.


Notes:
We love this recipe as a side for any Mexican dinner. The rice and beans provide and tasty and healthy complement. You can find the saffron rice on the rice aisle, and the kind I use is Mahatma in a shiny yellow bag.