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Tuesday, February 26, 2013

cheesy chicken enchilada casserole

Chicago has had a pretty mild winter this year so far. Today, however, was an exception.

The wind blew hard and the rain and snow fell fiercely and uncontrollably. It created a big mess outdoors--slipping and sliding, not being able to see in front of you. I was thankful to make it inside my apartment. To celebrate my success (which wasn't really a success at all), I changed in my pajamas, watched the snow fall, and decided the evening was made for comfort food.

My pick for the evening?

Cheesy chicken enchilada casserole. 


Oh goodness so good. I forget how easy casserole dishes are until I finally make one. Then I remember how much I love them. It's a beautiful relationship really.

This doesn't take long at all to make and you won't regret adding it to your cycle of meals.

Cheese Chicken Enchilada Casserole

What You Need
1 lb. ground chicken
1/2 onion, diced
salt
oregano
taco seasoning
2 cups of frozen corn, thawed slightly by heating in the microwave for 30 seconds to 1 minute
1 4 oz. can of diced green chiles
1/2 tomato, diced
2 squeezes of lime juice
2 squeezes of lemon juice
cilantro
1 can of black beans, rinsed and drained 
small corn tortillas (8)
1 can of red enchilada sauce
Mexican shredded cheese, approximately 1 and 1/2 cups
optional: lettuce, sour cream, guacamole 

Directions
Take diced onion and place it in a saute pan over medium heat. As onion begins to caramelize add salt, oregano, taco seasoning, and ground chicken. Cook until all the meat has been thoroughly cooked through.



While the onion and chicken cook, prepare homemade salsa. Combine corn, diced green chiles, tomato, lime juice, and lemon juice. Stir to combine. Add a pinch of cilantro.


Preheat oven to 375 degrees F and grab a medium sized baking dish. Begin the layering/casseroling process!

Spread a layer of the meat mixture to coat the bottom of the dish. 



Next, add a layer of black beans. 


Then, add a layer of the homemade corn salsa. 


Next, dunk both sides of a corn tortilla in the red enchilada mix (like you would do if you were going to make enchiladas proper) and lay tortilla on top. Dip a total of 4 corn tortillas to cover the casserole mixture so far. 

Placing the enchilada sauce in a large food storage container worked perfectly.



Top with Mexican shredded cheese. Repeat until all ingredients have been used. *We went with a smaller baking dish and did a total of 2 layers. 


Once casserole layers are complete, sprinkle cilantro on top. 



Place in the oven for 15 minutes or until the cheese melts. Serve with lettuce, sour cream, or guacamole on top. 



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