green chicken enchilada casserole

let’s be honest, today’s mom is over-scheduled, over-tired and overwhelmed. i barely have time to brush my hair as i’m running out the door in the morning, much less, cook a gourmet dinner every night for my family.  the perfect solution – the beloved casserole.

but if you think that the days of the beloved casserole are over, think again. casseroles are back baby, and better than ever! and there are plenty of amazing casserole recipes filling up pinterest pages to prove it!

the idea behind these modern casseroles is still the same — basically, throw all sorts of ingredients in a pan and bake it. but the old-school processed and bland ingredients are getting replaced for all things fresh and flavorful. and many more options are popping up for those looking for healthier choices.

so today i thought it would be fun to my favorite casserole recipe from one of my favorite food bloggers. this recipe is what i consider total comfort food, and will be perfect for the winter months and busy school nights ahead. i’ve even been known to throw a casserole in the oven at work, pop it in our casserole carrier and run it home – still piping hot and ready to go! so grab a casserole dish and get cookin’!

green chicken enchilada casserole

prep time: 10 mins
cook time: 45 mins
total time: 55 mins
serves: 8 servings

2 cups cooked chicken, shredded or cubed
1 can green enchilada sauce
1 can cream of chicken soup
½ cup green verde (tomatillo) salsa
½ cup sour cream
2 cups shredded cheese
12 corn tortillas

in a large bowl, mix together chicken, enchilada sauce, cream of chicken soup, salsa, sour cream and 1½ cup shredded cheese.

cut your corn tortillas into wedges and add to the large bowl. mix well.
transfer mixture into a greased casserole dish and sprinkle with remaining cheese.

bake at 375 for 45 minutes or until cheese on top is golden and bubbly.

recipe provided by a night owl blog

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