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.