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 dish from Picky Palate (awesome website, btw) combines the tangy flavors of salsa verde and green chili enchilada sauce, with thick sour cream, creamy corn tortillas, filling beans, and lean chicken breasts. It was created to solve the I don’t feel like making dinner dilemma we all face every once in awhile, and seriously – problem solved. It couldn’t be easier.
Start by raiding your fridge and pantry, because I bet you’ve got most of the ingredients already on hand. (Pretend there’s sour cream in this picture…)
Combine 1 cup each green chili enchilada sauce and sour cream, with 3/4 cup salsa verde in a large bowl. BTW, I loved this Herdez Salsa Verde. It was perfectly tangy and crisp.
Whisk the ingredients together until smooth.
Next, count out 12 corn tortillas, then rip them into bite-sized pieces.
I just kept folding the tortillas in half until I had small triangles.
To the sauce and corn tortillas, add 2 cooked and chopped chicken breasts, and 1 can drained and rinsed black beans.
Right. Make sure you use a really large bowl!
Fold the ingredients together, then pour into a non-stick sprayed 9×13 dish. Ben’s going to be home late, so I separated ours out into an individual sized baking dish for me to eat for dinner, and a medium-sized dish to bake when he gets home. Here’s the set I have – adorable!
Sprinkle shredded cheese on top, then bake for 25 minutes, or until golden brown and bubbly!
Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo
Casserole from Picky Palate
1 cup green enchilada sauce
1 cup sour cream (can use low-fat, or regular)
3/4 cup jarred salsa verde
12 white corn tortillas, torn into bite-sized pieces
2 chicken breasts, cooked and chopped into bite-sized pieces
1-15oz can black beans, drained and rinsed
1 cup shredded colby jack cheese
For the Pico de Gallo:
2 cups grape or cherry tomato halves
2 green onions, sliced
2 Tablespoons chopped cilantro
juice of one lime
salt & pepper
- Preheat oven to 350 degrees. Combine enchilada sauce, sour cream, and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken, and black beans, then mix to combine. Spray a 9×13 casserole dish with non-stick spray, then pour the mixture inside. Top with cheese, then bake for 20-25 minutes, or until golden brown and bubbly. Let rest 5 minutes before serving.
- For the Pico de Gallo: Combine tomatoes, green onions, cilantro, and the juice of half the lime into a bowl. Season with salt and pepper, then stir to combine. Taste, then add the juice from the second lime half if desired.
Ahhh, I am so in love with this dish! 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 baked, I whipped 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 & pepper. The perfect accompaniment to this pantry meal.
Whew, we made it! Now wasn’t that better than eating spray cheese and Triscuits for supper?
In other news, I’ll be cooking on KCCI tomorrow morning! Central Iowans, tune into Channel 8 around 6:42am to catch the segment. We’ll be getting hands on with our food. Otherwise, I’ll post the video for ya’ if/when they post it.
Have a great night!
What do you usually turn to when you don’t feel like making dinner?