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Sometimes we just need dinner to simply be delicious and uncomplicated. We need it to be comforting and something the whole family will eat. During these times, my go-to recipe is Chicken Enchilada Casserole. Five ingredients I can find in any grocery store. And the recipe is flexible enough for me to take liberties with it if the urge hits me.

1 jar or can of enchilada sauce

2-3 Cups of shredded cheese (I use a Mexican blend or cheddar

6 tortillas (I like flour, but corn works too)

2 chicken breast (cooked, shredded) or equivalent amount of meat, cooked and mixed with 1/4 Cup of enchilada sauce

1 can refried beans

Preheat oven to 375*F

Pour a puddle of sauce into a baking dish; cover the bottom of the dish with two tortillas

Layer the remaining ingredients: meat, beans, sauce, cheese…repeat once (tortillas, meat, beans, sauce, cheese)

Top with two remaining tortillas, sauce and cheese

Bake 20-30 mins until bubbly and the cheese is melty. Allow to rest for ten mins (or burn your mouth!).

**Now about those liberties: You can add corn, black beans, fajita veggies, zucchini or any other tasty bits. You can omit the meat. You could add different meat (turkey, pork, beef, even seafood…but you’ll have to adjust the baking time accordingly and I wouldn’t pre-cook the seafood). You could also use low-fat, low-sodium everything and high fibre tortillas…go for it.

I often serve this with a salad or side of veggies, sour cream and guacamole. And of course, almost everything is made better with a cool beverage: Limeade, Rum & Coke, Margarita or good ol’ cervesa.

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