There’s something that I just love about casseroles. Perhaps it’s the combination of great flavors mingled into one dish. Or maybe it’s the large portion of food that a casserole makes, large enough to feed a crowd or feed two for a few days. I love to cook but sometimes it’s nice to skip cooking dinner for a night or two during the week. Leftovers are a great cure for the cooking after work blues.
I usually like to make casseroles on Sundays because then I won’t have to cook after work on Mondays or Tuesdays or sometimes even Wednesdays. One of my favorite types of casseroles is Chicken Enchilada Casserole. Chicken, cheese, rice, beans, sour cream, green chilis and a few other ingredients are combined to make this wonderful casserole dish. Please enjoy the recipe!
- 3 boneless skinless chicken breasts, cooked and chopped up (you may also use a rotisserie chicken from your local supermarket – just chop up the chicken)
- 1 4.5oz can of diced green chilis
- 1 cup of uncooked rice
- 1 15oz can of black beans, rinsed and drained
- 8oz of sour cream (I use Daisy)
- 10oz can of enchilada sauce
- 3 cups of shredded Mexican cheese
- Jalapeno peppers (optional)
- Sliced Olives (optional)
- 18 corn tortillas
- Seasoned salt, pepper and garlic powder (not needed if using a rotisserie chicken)
- Guacamole for garnish (I used Wholly Guacamole)
- Fresh diced tomatoes for garnish
- An oven preheated to 350 degrees