Raise your hand if you don’t feel like making dinner tonight! Oh, ok. Wow. That was more of you than I thought…
Well, no worries, because I found a seriously yummy recipe that can be made mixed, baked, and on the table in 30 minutes, saving us all from falling back on take out, or worse, eating ice cream sandwiches and green olives for dinner (you’ve been there…) Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo to the rescue!
This easy dish combines the tangy flavors of salsa verde and green chili enchilada sauce, with sour cream, corn tortillas, black beans, and chicken breasts one seriously simple, toss together casserole. It couldn’t be easier.
Start by combining 1 cup each green chili enchilada sauce and sour cream, with 3/4 cup salsa verde in a large bowl. Whisk the ingredients together until smooth. Next, count out 12 corn tortillas, then rip them into bite-sized pieces.
You can chop them uniformly, or keep folding the tortillas in half until you get small triangles.
To the sauce and corn tortillas, add 2 cooked and chopped chicken breasts, and 1 can drained and rinsed black beans. Fold the ingredients together, then pour into a non-stick sprayed 9×13 dish, or 2 smaller baking dishes.
Sprinkle shredded cheese on top, then bake for 25 minutes, or until golden brown and bubbly!
Not only is it crazy-quick, but it’s satisfying and comforting too.
The corn tortillas get thick and creamy, and the whole thing just kind of reminds me of baked nachos. Automatic win.
While the casserole bakes, whip up a quick Pico de Gallo to spoon on top for a burst of fresh flavor.
It’s just chopped grape tomatoes mixed with cilantro, green onion, lime juice, and salt and pepper. The perfect accompaniment to this pantry meal.
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