Sunday, May 5, 2013

Green Chicken Enchilada Casserole

Green Chicken Enchilada Casserole

This is super easy to throw together, and a crowd pleaser. I usually assemble this in the morning and then pop it in the oven just prior to dinner. This takes 15 minutes (or less) to assemble as long as you've pre-cooked your chicken.

-1 c light sour cream
-2 c salsa verde
-1/2 tsp salt
-1/2 tsp pepper
-1 tsp cumin
-1/2 tsp chili powder
-1/4 tsp cayenne
-2 cloves garlic, minced
-2 Tbsp cilantro, chopped
-12 corn tortillas (I like tortillas that are a combination of corn and whole wheat flour), cut into chunks
-2 c cooked chicken, diced or shredded
-1 can corn, drained
-1 can black beans, rinsed and drained
-1 can chiles
-1 1/2 c cheddar cheese, divided use

In a large bowl, sour cream through cilantro.  Whisk to incorporate.   Add remaining ingredients, reserving 1/2 c of the cheddar cheese on the side.  Stir until well mixed.  Spread mixture into a greased 13 x 9 pan.  Top with reserved cheese.  Bake at 350 for 30 minutes. Garnish with additional cilantro if desired.

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