Hi all, hope you had a nice weekend!
Ben and I have been busy, busy, busy! I am so thankful my sister-in-law Kerry took me pre-baby registration shopping on Friday afternoon because Saturday morning Ben and I zipped over to Babies-R-Us (stopping at Caribou for a Fizzy Black Peach Tea first, natch!) and registered in about an hour and 15 minutes.
Guarantee that would have taken triple the amount of time had she and I not gone beforehand and filled up 4 (FOUR!) notebook pages with recommended registry items. Thank you x 1,000,000, Kerry!
Armed with her helpful knowledge, I kind of wanted to help a few other couples in the store who looked as bewildered as we would have felt, but alas, we still had to register at Buy Buy Baby next.
Towards the end we both started feeling a little – nay, seriously – loopy, hence the rubber-duck police squad I felt our child must have for bath time which made the registry, and the tub of cheese balls that Ben tried to scan because, well, he was hungry. We got similarly cracked out when registering for our wedding, which is how sour patch kids and car-seat back massagers ended up on the list. Right.
Afterwards we rewarded ourselves with a nice lunch at Cool Basil. I can’t believe I forgot to mention it when listing off my favorite local restaurants the other day, as it’s one of the best Thai spots in town! Their Pad See Ew is undeniably delish, but I was feeling the Sweet Basil Stir Fry on Saturday. Sweet chili sauce stir fried with veggies, sweet basil, and chicken, served with steamed rice. I ate every last drop.
We came home and crashed for a few hours, then ordered This is 40 off On Demand (too tired to even go to Redbox!) later that night. HIGH-larious! Have you seen it? Ben and I were both cracking up the entire time. There’s really no plot, but Paul Rudd and Leslie Mann are hysterical. Definitely recommend.
After a trip to the gym on Sunday morning, I was out of the house until 4pm working at my mobile office and running errands (including stocking up on 2/$1 Chobani’s at the grocery store – whoop!)
By the time I made it home neither Ben nor I were in the mood to cook dinner, but didn’t feel like take-out out either. Luckily I had gotten all the ingredients to make Lazy Girl’s Chicken Enchilada Casserole at the store and was able to throw it together in a jif.
Toss fridge and pantry staples including enchilada sauce, salsa, chicken, green chilies, and torn corn tortillas in a bowl then spoon into a casserole dish, top with cheese and bake. Perfect for those days when you don’t have the time nor energy to cook anything elaborate for dinner, but still want a home-cooked meal. It’s not the prettiest thing in the world, but the taste more than makes up for it!
This is the “classic” version of the Green Chili Chicken Enchilada Casserole I made last year, and similarly it was a hit not just because of how easy the dish is to throw together, but also because it’s satisfying, and really, REALLY good. Thick, creamy, and totally hits the spot!
Start by sauteing 1lb chicken breasts cut into bite-sized pieces and seasoned with salt and pepper in nonstick spray until cooked through, then remove to a a plate to cool slightly. You could totally use leftover grilled or sauteed chicken here, too!
Meanwhile, mix the rest of the casserole ingredients into a HUGE bowl (seriously the biggest you’ve got – trust me!) starting with 1 cup red enchilada sauce. (BTW – if you have leftover enchilada sauce, use it to make Tortilla Egg Scrambles, aka one of my favorite recipes EVER!)
Next add 1 cup low-fat sour cream (I want to try this with Greek yogurt at some point…)
And 3/4 cup jarred salsa. I used Tostitos Restaurant Style Salsa, of course!
Whisk the ingredients together then stir in the cooked chicken along with…
4oz diced green chilies, and 1 cup frozen –> thawed corn. I just tossed the corn into a strainer and ran it under cool water for a minute. You could also use canned corn if you’ve got that on hand.
Now turn your attention to the corn tortillas. My favorite part of an enchilada. Is that weird?!
Count out 12 corn tortillas then tear them into pieces, or do like I did and keep folding the tortillas until they form little triangles to rip apart, then stir into the mixture.
Scoop the mixture into a nonstick sprayed 9×13 pan, or divide it into 2 little pans if ya’ like. I left my 9×13 at my parent’s house a few weeks ago, so I used this adorable set >
Sprinkle the top with 1 cup shredded cheddar cheese then bake at 350 degrees for 25 minutes, or until golden brown and bubbly. Scoop then serve with your choice of toppings!
Lazy Girl’s Chicken Enchilada Casserole
1lb chicken breasts, cut into bite-sized pieces
salt & pepper
1 cup enchilada sauce
1 cup low-fat sour cream
3/4 cup jarred salsa
1 cup frozen corn, thawed
4oz diced green chilies
12 white corn tortillas, torn into bite-sized pieces
1 cup shredded cheddar cheese
- Preheat oven to 350 degrees. Season chicken with salt and pepper then saute in a large, nonstick-sprayed skillet over medium-high heat until cooked through. Remove to a plate to cool slightly.
- In a very large bowl add enchilada sauce, sour cream and salsa then whisk to combine. Add cooked chicken, corn, and green chilies then stir to combine. Add corn tortillas then stir to combine.
- Spray a 9×13″ casserole dish (or 2 smaller baking dishes) with nonstick spray then scoop mixture inside. Top with cheese then bake for 25 minutes, or until golden brown and bubbly. Let rest for 5 minutes before serving. Top with green onions and salsa, if desired.
Hope you enjoy, and happy Monday!