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.

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