Friday, February 8, 2013

delicious thursday dinner...

Brian and I made a bunch of blackend chicken breasts and shredded chicken at the beginning of the week. This proved to be well worth it as it was easy to prepare some dinners and  this casserole that was made last night was delicious.
Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo via Iowa Girl Eats
Ingredients (serves 5-6)
  • 1 cup green enchilada sauce
  • 1 cup sour cream (can use low-fat, or regular)
  • 3/4 cup jarred salsa verde
  • 12 white corn tortillas, torn into bite-sized pieces
  • 2 chicken breasts, cooked and chopped into bite-sized pieces
  • 1-15oz can black beans, drained and rinsed
  • 1 cup shredded colby jack cheese
For the Pico de Gallo:
  • 2 cups grape or cherry tomato halves
  • 2 green onions, sliced
  • 2 Tablespoons chopped cilantro
  • juice of one lime
  • salt & pepper
  • Preheat oven to 350 degrees. Combine enchilada sauce, sour cream, and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken, and black beans, then mix to combine. Spray a 9×13 casserole dish with non-stick spray, then pour the mixture inside. Top with cheese, then bake for 20-25 minutes, or until golden brown and bubbly. Let rest 5 minutes before serving.
  • For the Pico de Gallo: Combine tomatoes, green onions, cilantro, and the juice of half the lime into a bowl. Season with salt and pepper, then stir to combine. Taste, then add the juice from the second lime half if desired.

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