Wednesday, August 11, 2010

Quick Dinner Solutions: Chicken Enchilada Casserole


The eternal question:  What to serve for dinner tonight?  This recipe is one of our family favorites. 

Using your 9x13 Woven Traditions Baking Dish, you can make an easy and delicious casserole that can be made ahead or in less than an hour.  This is also fairly low in calories if you watch the amount of cheese that you use (and, of course, the amount that you eat!). 

With Longaberger's vitrified pottery, clean up will be a snap as well.  Just scrape out the baking dish with a rubber scraper and place it in the front of the lower rack of the dishwasher (dirty side facing the back).  You will be pleasantly surprised!  (The glaze on your pottery makes for easy clean-up as long as you are careful not to scratch it too much by heavy use of metal utensils).
Ingredients:
1 pack of 12 corn tortillas
1 large can of green enchilada sauce (Winco is cheapest)
2 pounds of chicken tenders or chicken breast meat
Pepper Jack Cheese, Shredded
Optional:  1 can cooked black beans
Optional:  Light Sour Cream
Preparation:
Microwave or cook chicken until just cooked through and dice or shred the meat.  Pour half of the enchilada sauce into a shallow dish and the other half over the diced cooked chicken.  Dip several corn tortillas into the sauce and layer them into the bottom of your lightly oiled Woven Traditions Baking Dish.  Spread a layer of the chicken and sauce mixture and another layer of coated tortillas.  Top with shredded cheese.  Add another layer of chicken, tortillas, and top with cheese.  You will most likely need to adjust your ingredients based on how much chicken versus tortilla you prefer.
Bake in the oven at 350F for 30 minutes or until sauce is bubbling.  Let cool for 10-15 minutes. This casserole is GREAT the following day.  You can also add a layer of canned black beans for a more substantial meal and serve with a salad.  Serve with Light Sour Cream (Tillamook is the best!).

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