Last Thursday I was really struggling to come up with something for dinner. We had a ton of leftover salsa verde chicken in the fridge, but I wasn’t feeling tacos again. I ended up throwing together this random enchilada casserole that was actually REALLY good! And it was super quick since we already had the chicken on hand. I loosely based it on this recipe on Emily Bites, but altered it a little based on what we had at home. To me, chicken works a lot better with green enchilada sauce so that’s what I used.
Here’s what I used:
Sprayed a 9×13 dish with nonstick spray, then poured a little of that green enchilada sauce on top. Then I topped that with a single layer of tortillas- 3 whole tortillas and 3 halves. In a large bowl I mixed the salsa verde chicken, a (drained) can of fire-roasted corn, a (drained/rinsed) can of black beans, and the remaining green enchilada sauce. Layered half of the chicken mixture on top of the tortillas, then topped that with half a bag of shredded Mexican-blend cheese. Then another layer of tortillas, chicken and then the rest of the cheese.
Baked at 350 for about 35-40 minutes:
So good! I was kind of meh on the chicken the first night, but this made it so much better. I topped mine with plain Greek yogurt- but you could use sour cream, avocado, jalapenos, etc.
(I mean, not the prettiest but it tasted good!)
This weekend was CRAZY. We did Disney on Ice on Friday night, Jack had an academic competition (7th place in math- which is huge considering he came out of the test literally in tears, swearing that he bombed it) and Isla had a birthday party on Saturday, then on Sunday Isla had a soccer game, we took the kids to a play, and I went to dinner with Jack’s old playgroup mamas. I feel like I need another weekend to recover!!
I finished our April book club book, The Tattooist of Auschwitz, on Saturday. It was SO GOOD. What an amazing (true!) story. I know there are a lot of popular WW2 books right now, but this one is a quick read and definitely worth picking up.