Chicken Enchilada Casserole

The Hubs hates anything called “casserole.”  HATES.  He thinks it’s a bunch of stuff thrown in a pan with cream-of-crap-soup on top.  I proved him wrong this week.  (Ok, he’s still mostly right.  I’m not a fan of canned cream soups either.)

This recipe was adapted from the Chef-in-Training blog.  Follow that link for the original recipe.

Changes made to my version:

1. Cream of chicken soup is one of the few I’m ok with, but I still left it off of this recipe.

2. I made  a half batch.

3. I used small, soft-taco sized corn tortillas because that’s what we had.  I had to cut them to fit the square pan, but it worked out just fine.

4. I think you could use a bigger can of enchilada sauce.  I found myself going pretty thin on the layers in order to have enough to cover the top.

5. We put leftover salad on top.  Looks weird, but adds a nice freshness and crunch.

6. We also added a dollop of Greek yogurt to our servings. Like sour cream, but healthier.

7. Lesson learned on the cheese.  I used a coupon for fat-free shredded cheese. I will pay the extra dollar for full-fat cheese next time. Not a fan of the fat-free.

8. I had about a cup of leftover black beans in the fridge, so I used those instead of opening a new can. It could’ve used more.

Overall, it was really good! I’d definitely make it again.  The left-overs were even better.