Man, oh man, do I have a recipe for you tonight. I made this casserole for dinner tonight and it was definitely a winner. Both Daniel and myself had two helpings and even my Mom had a piece. You know it's good if my Mom eats it. She pickier than most toddlers when it comes to eating. This was quick and very simple to pull together which is what I like. I think next time I might add some onion and maybe even a small can of the tomato with green chile's. Even without those additions it was a winner and it will be made again!
Chicken Enchilada CasseroleSource: Cassie Craves
(Sorry, blogger wouldn't allow me to do the link up properly)
Ingredients:
3 C. cooked & shredded chicken
1 packet taco seasoning
2 C. salsa verde
9 small flour tortillas (I used the ten inch tortillas and ended up using nine for each layer.)
1 15.5 oz. can of refried beans, warmed
8 oz. sour cream
3 C. shredded colby jack cheese
Directions:
1.) Heat oven to 35o. Mix together shredded chicken, taco seasoning, 1/2 cup water, and salsa verde in a skillet. Simmer for ten minutes.
2.) In a 9x13 baking pan spray with non-stick cooking spray. Layer bottom with three tortillas, or in my case, six tortillas. Top with half of cooked chicken mixture. Cover with another three or six tortillas, depending on size. Combine beans and sour cream and spread on layer of tortillas.
3.) Sprinkle half of the cheese over top the bean and sour cream mixture. Top with remaining tortillas. Top with remaining chicken mixture and then remaining amount of cheese. Bake for 25 to 28 minutes, or until bubbly.
Enjoy, I know we did!!!
