Week 9: Recipe #1--Chicken Enchilada Casserole

This is a simple casserole to make if you are short on time.  I found it on the Parents website (see link below).  Pretty simple; not very many ingredients.  That makes it easy to change up and make your own.  I usually serve this with rice and fruit.  Makes 10 servings.

Photo from parents.com

You'll Need:

• 3 cups shredded, cooked chicken (I usually just shred a rotisserie chicken)
• 1 packet (1.25 oz.) taco seasoning
• 2 cups salsa verde
• 9 fajita-sized flour tortillas
• 1 can (15.5 oz.) refried beans, warmed in microwave
• 8 oz. sour cream
• 3 cups shredded cheddar cheese

Preparation:

1. Heat oven to 350.  Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet.  Simmer on medium heat for about 10 minutes.
2. Coat 13 x 9 inch baking dish with nonstick cooking spray.  Cover bottom of pan with 3 flour tortillas, overlapping.  Pour half of the chicken mixture on the tortillas.  Cover with 3 more tortillas.  Spread with warm beans and the sour cream.
3. Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas.  Top with the remaining chicken mixture, followed by remaining cheese.  Bake at 350 degrees for 25 to 30 minutes, until bubbly.

Recipe and link:  http://www.parents.com/recipe/casseroles/chicken-enchilada-casserole/