I need to rant a little bit. Please stand by....
I've been having a rough time at the grocery store lately. I've aptly named my problem GROCERY GOUGING. Like many of my friends, I'm on a VERY tight grocery budget, but apparently that memo never reached the eyes of grocery store managers because the prices of the groceries we're consuming continues to skyrocket. To make matters more disgusting, the prices are going up and the quality is rapidly declining. I'm sure the extremely hot weather has something to do with the poor crops, but good gravy... just ONE time this summer, I would love to buy a tomato that isn't already fire engine red when I get it, or pick up a zucchini that actually resembles a zucchini and not a mushy pickling cucumber. OK... rant over. It's time to cook, and I'm in the mood for a little Mexican fare. How about something cheesy and full of good-for-you chicken, black beans, some veggies, and a little zing-a-ling-a-ling for your taste buds?! Behold my cheesy chicken enchilada casserole!
Don't you just love it?! I sort of want to throw my face right into it. It would be divine. Well, except for the 2nd degree burns on my face. And the chile peppers ripping into my eyeballs.
The day I made this, it was like eleventy hundred degrees outside, but I didn't care. I was craving the cheesy pollo, my friends. Let me tell ya, when a melted cheese dish calls your name and you live in the DAIRYLAND state, you'd be wise to listen to that craving. So I did. There was just a teeny little problem. I didn't have any chicken thawed out. OH SNAP. This is why I really need to start planning my meals out a couple of days in advance. But I'm afraid to plan. I LIKE being spontaneous! Besides, what would happen if I pull a pound of ground beef out of the freezer to make burgers and then I'm not in the mood for anything but pancakes? This does happen occasionally. I can be SO high maintenance when it comes to food. Besides, if I'm cooking, I might as well make something that I want to eat, right? OK, that sounded a tad bit selfish. But it's the TRUTH and they say that the truth will set you free!! I wanna be free! I also want my groceries to be free. Oh geez... I digress.
ANYHOO, my point is....because I didn't have any chicken thawed out, I got resourceful and used canned white meat chicken. It's normally a bit on the dry side, which is why it makes it an excellent ingredient for things like chicken salad with lots of mayo, or something saucy like these enchiladas. The chicken soaks up all of the juices and flavors from the salsa and becomes quite yummilicious when it hits your taste buds. Now it's time to give it a try for yourself. If you don't mind, please come back after you've made a pan of this and let me know how wonderful it tastes. If you want, you can even tell me you have crazy mad love for me. I won't mind. I love being helpful.
I hope you have an awesome week. Don't forget to feed your stomach AND your spirit!
- 1 Tablespoon canola oil
- 1/4 medium white or yellow onion, diced
- 1 teaspoon minced garlic
- 1 pound boneless, skinless chicken breast meat, cooked and diced
- 1 packet/envelope taco seasoning
- 1/4 cup water
- 1 cup cooked black beans
- 1 cup frozen corn niblets
- 1 small can chopped green chiles
- 1 small jar corn & black bean salsa (I used Newman's Own)
- 1 small can red enchilada sauce (I used Old El Paso)
- 9 (7-inch) corn tortillas
- 1 cup shredded Mexican blend cheese (I used Sargento Reduced Fat)
- 1/8 cup chopped cilantro (optional), for garnish
- sour cream (optional), for garnish
- Heat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally until translucent. Add garlic and continue cooking about 1 more minute, being careful not to burn the garlic.
- Add the cooked chicken, taco seasoning, and water to the pan and use a fork to shred the chicken.
- Add the chiles, black beans, corn, and salsa and stir to combine. Simmer on medium heat for 5 minutes, or until heated through. Turn to low and keep warm.
- Place 1/4 cup enchilada sauce into the bottom of a 9 x 13 inch casserole dish. Use a spatula to spread the sauce so that it covers the bottom of the dish.
- Place 3 tortillas on top of the sauce. Spread one half of the chicken mixture on top of the tortillas and top with 1/3 cup of the shredded cheese. Place 3 more tortillas on top of the cheese and then add another 1/4 cup of enchilada sauce, the other half of the chicken mixture, and another 1/3 cup of cheese. Top with 3 more tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the casserole with aluminum foil and bake at 400 degrees for 20-25 minutes, or until cheese is melted and bubbly. Remove from oven and let the casserole rest for 5-7 minutes to help make it easier to cut and serve.
- Top with more salsa, sour cream, cilantro, or any of your other favorite taco toppings, if desired.
I shared this recipe at the Spatulas On Parade "Swap N Share" party!