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What's On YOUR Dinner Menu This Weekend?!

Y'all, earlier this week I whipped up a super simple, SUPER delicious dinner. I couldn't in good conscience not share the recipe with you! Granted, it's pretty basic, but that's what makes easy dinners so great, isn't it? Tastes great, easy to throw together, and if you're crazy like I am the kids can even help a little!

So I present to you:

Green Chile Chicken Enchilada Casserole!

See here: The Before

Here's what you'll need:

2 lg. boneless, skinless chicken breast
1 - 28 oz. can Green Chile Enchilada Sauce (we used La Victoria brand, but use your favorite! If you don't have a favorite, might I recommend La Victoria?!)
16 to 18 - 6 inch white corn tortillas (or yellow, if that's your preference!)
1 - 7oz. can diced green chiles (any brand will do, personally we used the store brand!)
2 c. Mexican or Fiesta Blend shredded cheese (we like Kirkland Mexican Blend, but you do you, boo!)
1/2 tbsp. garlic salt
1/2 tbsp. onion powder
1/2 tsp cayenne pepper
Black Pepper, to taste

Preheat your oven to 400*. I do this because I'm a bit neurotic when it comes to meat, and I like to make sure it's REALLY done. Mix together your garlic salt, onion powder, cayenne, and black pepper. I used fresh cracked pepper, and cracked maybe 1/4 tsp. Sprinkle seasoning mix liberally on both sides of each chicken breast. You don't need to use ALL the seasoning, I just suck at measuring things when I'm on a roll!

Bake chicken breast for 40 minutes. Or more. Or less. I don't know your oven. Cook it til it's done.

Can you tell I'm really good at posting professional looking recipes?

Turn the oven temp down to 350*.

Once your chicken is cooked through, shred it. Not into powder. I used two forks and shredded the chicken breast. I know some people who are crafty and use a hand mixer. I just don't recommend the food processor. Your chicken will be too shredded, and we're not making baby food today.

In a large bowl, mix your shredded chicken, and the green chiles. Stir til they're mixed together well.

Spray your baking dish with cooking spray. We went with a disposable, recycled aluminum foil baking dish measuring 8 x 10 x 2.5 inches. I suspect a 9 x 11 will do just fine. 

Pour about 2 tbsp. of your enchilada sauce in the bottom of your baking dish. You just want to cover the bottom. Place one layer of corn tortillas over your sauce. You can tear tortillas to fill gaps if you'd like, but it's not really necessary. We used 6 on the bottom. Pour 1/2 your chicken and green chile mixture over the tortillas. Cover with 1/2 cup shredded cheese, and 1/3 of the can of enchilada sauce. 

Repeat the layers once more. Cover top with corn tortillas, remaining cheese, and remaining sauce. See photo above to get an idea of what it should look like.

If you're using an aluminum pan like we did, support the bottom with a baking sheet. Other wise put your casserole in the oven for 15-20 minutes. The cheese should be bubbly, and just starting to brown on the edges.

Remove from oven, and let cool for a couple minutes. This is literally molten lava right now, don't destroy the skin on your fingers, or the taste buds on your tongue for this. As good as it is, it's not worth the loss. Just be patient.

Cut into squares and serve. 

The After: My Dinner. So Good. Much Yum.



Makes 12 servings. 
I don't have the nutritional facts for this. Sorry. Next time I make this I'll break it all down for ya!

Tune in next week for more shenanigans! 

xoxo

Geek


Measurements are in Fahrenheit, and the weird American way to measure ingredients. Kind of sorry.
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