Mexican Lasagna

INGREDIENTS:
Cooking Oil Spray
6 Corn Tortillas, cut into quarters
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Cilantro, chopped
3 Scallions, chopped
1 Tsp Kosher Salt
2 Cups Mexican Cheese Blend, divided

DIRECTIONS:
1. Preheat oven to 350 F°.
2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.
8. Serve.

Brisket Sliders

INGREDIENTS:
2 lbs. beef roast {chuck roast}

1 onion, chopped (I only used half)
2 cans Rotel
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tsp. cumin

DIRECTIONS:

1. Place all ingredients in a crockpot and cook on low for about 6-8 hours.
2. Shred the beef and serve!

I usually serve it on buttered, toasted sliders, topped with BBQ sauce... so yummy! It's also good on flour (or corn!) tortillas with a little guacamole and shredded cheese.