Tasty Tuesday: Green Chili Chicken Enchilada Casserole

Boy do I have an amazeballs recipe for you!

It's mouth-wateringly, mmmm-mmmm good!

My girl over at Iowa Girl Eats has yet to fail me with these delicious recipes of hers, and this recipe might take the cake in terms of how easy and fantastically good it was.

Green Chili Chicken Enchilada Casserole

This meal EASILY makes 6 adult-size helpings. MG and I had dinner, and then two meals each (4 total) of leftovers. Hello, budget-friendly meal!

Are you intrigued yet?? (Trust me, you should be)

What You Need:

• 1 cup of green enchilada sauce
• 1 cup sour cream (we used the light kind)
• 3/4 cup jarred salsa verde
• 10 white corn tortillas (the original recipe calls for 12. I only used about 9)
• 2 chicken breasts, already cooked and cut into bite size pieces
• 15 oz can of black beans, drained and rinsed
• 1 cup shredded colby jack cheese (I may have used slightly more than a cup...but I'm a cheese fiend)
• Pico de gallo (we bought fresh salsa/pico from the store)

What You Do

1. Preheat the oven to 350 degrees F. In a large bowl, mix the enchilada sauce, salsa, and sour cream together. Whisk it together until it's smooth and creamy looking.

2. Tear the tortillas into small triangles (I split each tortilla into half, then quarters, then 8ths.) Add the tortillas, the beans and the chicken to the mixture.

It will look totally strange, but I promise, it will come out good. It'll look something like this tho:

3. Add the mixture into a 9x13 non-stick sprayed baking/casserole dish. Even it out and then add the cheese on top:

4. Put that bad boy into the oven for 20-25 minutes. (We did 20 and it came out great). Let it sit for a few minutes before you dig in. (Or if you're MG, you stand in front of it with spatula in hand for about 30 seconds before you can't take it anymore and slice it up).

Doesn't that look delicious??

5. Add the pico to the top, and eat the heck out of that food!

This was seriously SO easy. The only thing that deterred me first was that we typically don't have pre-cooked chicken on hand, but the night before, when MG was broiling a pork chop, we just threw the two chicken breasts in with his, and cooked it then. Then everything was ready for the casserole the next day. Super easy!

MG said this might be one of his favorite things that I've made. And that's saying something! 

Like I said before, after making this meal we both had two meals worth of leftovers, EACH, to enjoy (and it was definitely still good the next day)! You can't not like that!! :)

Happy Eating!