Thursday, January 21, 2010

Salsa Verde Enchilada Casserole

Okay, so here is the first dish that I am making with the roasted chicken I made yesterday. It's very simple, very yummy and can be changed up depending upon what you have on hand. This time I didn't have black beans on hand so they were omitted, but usually I do have a can.

2 jars of salsa verde
2-3 cups shredded and chopped chicken (or pork)
2-3 cups chopped veggies (can include onion, tomato, bell pepper, or anything else you have like zucchini, the sky is the limit here)
1 can rinsed black beans
2-3 cups shredded cheese (Monterrey jack or cheddar, or both!)
18 corn tortillas

Preheat oven to 350 while prepping casserole. In a rectangular baking dish, cover bottom of pan with 1/2 jar salsa. Layer with 6 tortillas to cover (I usually tear in half to make them fit well), cover with half the meat, veggies and black beans, pour on 1/2 jar salsa, then sprinkle 1/3 of cheese. Repeat. Finally layer with remaining 6 tortillas, last 1/2 jar of salsa and remaining cheese. Cover with oil coated aluminum and bake for 45 minutes. Remove foil and bake uncovered an additional 15 minutes. Let cool at least 15 minutes before serving.

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