Skip to main content

Green Enchilada Casserole


Enchilada casserole is an easy way to feed an army cheese enchiladas.  It has all the flavors of an enchilada plate (cheese enchiladas, beans, rice) but is nicely severed in a square.  It is a great way to sneak in a salad with dinner because a pile of enchilada casserole on a plate is lonely.  Taking this simple concept, green chicken enchilada casserole was created based upon Not My Green Chicken Enchiladas.

Ingredients:
Two cups seasoned chicken, shredded 
Half cup sour cream
One jar Herdez Salsa Verde
One can black beans, rinsed and well drained
One cup Monterey Jack cheese, shredded
12 corn tortillas
One cup cheddar cheese, shredded
4 ounces queso Fresco
Salsa

Instructions:
Seasoned chicken, sour cream, half jar of salsa verde, black beans and monterey jack cheese were mixed in a bowl.  To a 9x9 pan, add one layer of corn tortillas and one third of chicken mixture.  Repeat with two more layers of corn tortilla and chicken.  Cover with final layer of corn tortilla, top with remaining salsa verde, and top with cheddar cheese.  Bake at 350° until bubbly.

Remove and let rest 15 minutes.  Serve with crumbled queso Fresco and salsa verde.

Scaled for Likability: Great
There is something about an enchilada casserole that is so good.  Yes, it was all the flavors of regular rolled enchiladas but better.  Don't know if itis the mixture of all the ingredients and then the time to bake but the flavor is more intense.  Unlike cheese enchilada casserole, this green chicken casserole did not contain Spanish rice nor was it missed.  In fact, the addition of rice would have been to much and would have taken away from the creaminess of the casserole.  Rice would have been great as a side, however.

This dish (minus queso Fresco) could easily be made ahead of time and stored in the fridge or freezer until cook date.  If frozen, I would defrost in the fridge overnight before cooking and cover with foil to keep cheese from burning.  Leftovers warmed in the microwave are just as good as served straight from the oven, too.  Bake on a Sunday and have lunch for the week.  Score, dinner and lunch in less than 20 minutes of work time.  

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa