Monday, July 6, 2009

Chicken Enchilada Casserole...OLE!

Do you ever have those days when you come home and want something hearty, but quick to throw together? We have them all the time, and this is one of our favorite go-to meals when that happens. Now if you're like us, you keep some cooked diced chicken in your freezer for just such an occasion. Simply pull that out, and let's get started!

Chicken Enchilada Casserole

8 corn or flour tortillas
2 c. cubed or shredded chicken, cooked
1 c. shredded monterey jack or cheddar
2 tbsp. chopped green chilies
1 bunch green onions, chopped
(1) 20 oz. can mild enchilada sauce
(1) 8 oz container nonfat, plain yogurt

Begin by preheating your oven to 350. Coat an 8x8 or 9x9 square pan with cooking spray, or if you're a rebel, like we are, you can use a round casserole dish. Cover the bottom of the dish with 4 tortillas. Sprinkle half the chicken, half the cheese, and half of the green onions on the tortillas. In a medium bowl, mix together the yogurt and enchilada sauce until smooth. Pour half of the mixture over the casserole.

Layer remaining tortillas, chicken, and chilies. Sprinkle with half the remaining cheese. Pour the rest of the sauce over the dish. Sprinkle with the rest of the cheese and remaining green onions. Bake uncovered for 30 minutes.

See, didn't we tell you it would be easy?? Easy-peasy lemon-squeezy!!!

**A word about the enchilada sauce...we always use Old El Paso or Ortega enchilada sauce, but for some reason the last time I made this, I used the store brand. Let it suffice to say that I would not recommend that. Barry wouldn't eat any of the leftovers, which NEVER happens. So, choose your enchilada sauce carefully, peeps!!


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