Friday, September 28, 2012

Rabbit Enchilada Casserole

1 (16 ounce) container sour cream
 1 (16 ounce) jar salsa
 1 can condensed cream of chicken soup
 1/4 cup diced onion
 1 (8 ounce) can chili beans, drained
 6 (12 inch) flour tortillas, cut into strips
 1 rabbit, cooked, boned and shredded (I use a crock pot)
 4 cups shredded Cheddar cheese
Preheat oven to 350 degrees   In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
 Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 rabbit meat, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat, layering with remaining ingredients.  Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly.

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