so guys. i’ve been hearing that the chicken parm has been making its way into kitchens everywhere (and everywhere indeed! you guys are all over the place! i loved reading where ya’ll are from in last friday’s post! readers from athens! vancouver! cuba!). anyway, glad it’s been a successful dinner! and here’s another that i think will be a hit–at least it was (twice so far) in this house.
serves 6
like most of my recipes, there’s lee-way.
do as much or as little of the following as you please.
i should add that you could totally do this vegetarian (add more veggies!)
or ground beef in place of the chicken.
| ingredients |
chicken (i used 3-4 breasts), cooked and cut up (i “pulled” mine cause i like that texture)
red, orange, or yellow peppers (i used three), chopped
1 yellow onion, chopped
sour cream
creole seasoning (or a chili powder / mexican seasoning)
monterey jack cheese (cheddar would be fine too)
black beans, drained
corn (i used frozen)
rotel tomatoes (OR any type of salsa really. this is just to keep it moist.)
corn tortillas
enchilada sauce (i used this kind because i’m pretty sure the canned variety has high fructose corn syrup in it and that just pisses me off)
spinach, if you want (i put some in and it was delish)
| the how to |
sautee your onion and red pepper in olive oil a few minutes till its just a little bit soft. add some seasoning: creole, taco, cumin…anything you like. here’s where i boil my chicken, let it cool, then pull it apart. you can cook yours on the stovetop and cut it up though. whatever works. before your peppers and onions are done, if you’re using frozen corn, add it so it heats up. put cooked chicken, peppers/onions, drained black beans, corn, spinach in a big bowl. add the tomatoes or salsa, some shredded cheese, a couple scoops of sour cream and mix it all up. meanwhile, heat up your enchilada sauce. there’s no real measurement to the beans/meat/veggies mixture, but you don’t want it to be super dry so add enough salsa and sour cream. then take your corn tortillas, coat them in enchilada sauce on both sides and lay them across the bottom of a 9×13 casserole dish. they can overlap, it doesn’t matter. on top of it, add your meat/veg mixture. coat a few more corn tortillas and lay it across the top of the mixture. again, they can overlap. then shred cheese over the top of it and put it in the oven for 25-30 minutes at 350 degrees. top with cilantro! YUM.
those may be the most vague directions ever but it’s that kind of recipe — you can’t mess up.
enjoy!
Hello, dinner that will be had at my house oh so very soon.
Dangit, B. Now I'm gonna be thinking about this all day.
oh gosh, I want that in my belly stat. thanks for always helping us figure out what's for dinner 🙂
I've been making a casserolr like this for years and it is always a favorite.
One thing I like to do is cook my chicken in the crock pot.
I trow a couple, few, chicken breasts in there with a jar of salsa, and cook it on low, overnight or for the day.
It makes the chicken so moist and absolutely perfect for shredding.
It's way better than poaching, in my opinion, and way easier.
You gotta love that!
I also use plain, low fat yogurt instead of sour cream. I've never added the corn or beans though and that sounds fantastic!
Love from,
Greta
Love from,
Greta
@greta, crock pot! convenience! i'll try that next time, thanks!
Yumz. Definitely just filed in the recipe folder in my head!
This sounds amazing…I definitely see it on the menu soon in my house!
love slow cooks things-then could do this after!will ave it for a cold day…for a few weeks down the road!
Chicken enchiladas are my go-to meal. This recipe rocks.
Thank you. xo
Might just put this on the menu for next week. 🙂
THANKS!!
Sounds yummy! I think I might have to try this very soon. Thanks for sharing!
defffff cant wait to try this baby out! looks amazing, thanks for sharing!!!!!
xx, kara
Ah. Must try this. Casseroles are the death of me though b/c I hate leftovers. And I meant to comment on your post last week, but I am bad a commenting- I'm in Birmingham, AL getting ready to move to Mobile. Both of which I am sure are at the top of your list of places to see!
I think you have the best comfort food in all the blogosphere. Seriously- I come here and it's like going to grandma's house (except with funnier commentary.)
This sounds amazing! – and so much easier and quicker than making actual enchiladas. This is going on my shopping list!
xxx
Jenna
@dancing branflake, i love me some comfort food! call me paula deen (with a little less grease though, maybe?).
I have assembled everything and it just needs to bake in the oven this evening. They ARE the most vague directions ever for a recipe but it made it more intriguing 🙂
I love the idea of cooking the chicken in the crock pot.
I'm a vegetarian but this looks sooooo good and tempting…
you wouldn't mind if i made this and then took better pictures of it and posted it on my blog, right? 🙂 jk…or am i?
Ahn's not kidding.
and i'm kinda pissed i read that comment b/c I was totally wanting to take dinner to her house this week…and this was the perfect thing. maybe i still will. i know mine will turn out better than hers.
I must admit the beauty of your blog is its familiarity universally…. And this dish is a winner everywhere (My warmed insides agree :P) … By the way, you can add Adelaide, Australia to that list of readers… 😉 Thank you for making my day brighter!
Thanks for the recipe! Made this for dinner on Thursday and it was a hit! Quick and easy… keep on bringin' it with the recipes. 🙂
Cheers,
Stefanie
bridget, you must try this casserole: http://www.bhg.com/recipe/poultry/tortellini-and-garden-vegetable-bake/
i made it tonight and am pretty bummed that my husband suggest that we actually make it last for 6 meals, since it says it serves twelve, haha! i'm trying your chicken enchilada casserole next!
@mary, pinned it! thanks!
mmmm…yum. made this many times and the kids never tire of it! I am impressed your kids eat the spinach in it! Mine will not, they insist it tastes, while I try to tell them that it is simply for color. Right….that worked about once. 🙂
Just made this last night and it was fan-freaking-tastic! Thanks for the recipe! So nice to have something new to try…
I don't know if you have a Kitchen-Aide stand mixer, but I use that to shred my chicken. I baked the chicken and then while it's still hot, throw it in your mixer, turn it to speed 4-6 for about 20 or 30 seconds. It perfectly shreds it! My new favorite trick 🙂
this was "shut up" good! my husband tripled it for our crew so we have a batch for later. everyone loved it! thanks for something new!!
I just made this tonight and my hubby loved it. he actually had 3rds. ok he had just gotten home from a full day of ice fishing and hadn't eaten all day but still… i enjoyed, as well!
i think it's safe to say it will definitely be going into the rotation as a regular!
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