Thursday, January 27, 2011

Cheese Please

I have about 8 million recipes backlogged on my hardrive that need to make their way onto this blog. I have plenty of excuses why I haven't been blogging, but excuses are for the birds. So I use this snow day to slack off a little... turn on a movie for the kids, allow the house to remain in utter disarray, leave email and voicemails unanswered, and just sit here and day dream about food.

I made this enchilada casserole a few weeks back... this recipe is EASY! Especially if the words "Enchiladas" scare you. Instead of frying and rolling all the tortillas, you just layer them up casserole style. I actually made this three times in one night - it's that quick. One for the in-laws, one for a new mama of 2 (hi, baby Molly :)), and another to freeze for myself. This is the perfect meal to bring to someone else because you can make it ahead of time, and the flavors are mild enough that most palates will approve. Personally, I threw about 2 tons of jalapenos on top because I like to live on the edge.

This is a Cooking Light recipe that I adapted just a touch by subbing out the sour cream (ewwww) with 0% Greek Yogurt. Then I could add more cheese, of course :)

Easy Green Enchilada Casserole

3 Chicken Breasts, cooked and chopped
2 cans diced green chiles
Shredded cheese (I've tried white cheddar, pepper jack and cheddar and they were all fab... I've never met a cheese I didn't like though)
1-1/3 cup Chicken Broth
2 cans Cream of Chicken
1 cup 0% Greek Yogurt
1 tsp cumin
Onion and jalapeno chopped* (optional)
corn tortillas

This ingredient ended up in my shopping cart too, I couldn't help myself, I wanted to bite those toes off.

I added chopped jalapeno and onion, just cause. Do what you want.
So literally just throw in all the ingredients except the chicken, cheese, and tortillas.
Stir it up, let it get bubbly, and let the flavors all mash together. Thats a technical term.
Cook and chop your chicken. The easiest way or me to do this usually (besides the baker, which I used below) is just to drop the whole chicken breasts into a pot of boiling water, reduce heat, then forget about them for like 15 minutes. When they are no longer pink in the middle, take them out and shred them with two forks or rough chop.
Shred some cheese. Oh, is that a lot?

Layer the bottom of the casserole dish with the sauce

Then layer tortillas

Layer chicken



And begin again. Tortillas! The more layers you do, the easier it will be to cut this into pieces when its done to avoid just gopping it out in spoonfuls.

Make your last layers cheese and sauce

Then fridge or freezer til dinner time, at which point you simply pop in the oven at 350 for 30 minutes... yum


Just the 3 of Us said...

It sounds fabulous... I am going to add it to our dinners for next week.

Christine Bilek said...

ooh! I have a pack of chickie thawing in the fridge with no real aim in life...I'll try it this weekend...thanks!

Sean said...

Thanks for this, Karen! Made it last night and it was soooo yummy! Served it alongside a yummy avacado-quinoa salad (recipe from the most recent Wegmans Menu Magazine) and I cannot wait to have the leftovers. This one is going in my "go to" recipe list :) Oh and this is Anne, again.