Chicken Enchilada Casserole

Although I’ve tried many recipes like this in the past, this is a new (to me) spin on a Tex-Mex casserole.  This makes tons (I halved the recipe) and the leftovers keep well.  I’m guessing it would even freeze well too, making it a perfect dish to give to a new mommy or a new neighbor.  Serve with Mexican Rice and Corn and Goat Cheese Salad with Cilantro Honey Lime Dressing for a satisfying meal!

Chicken Enchilada Casserole

adapted from Family Circle, May 2009

Ingredients:

• 3 cups shredded, cooked chicken (use rotisserie or leftover Perfect Roast Chicken)
• 1 packet of taco seasoning or 3 tablespoons of Homemade Taco Seasoning (recipe coming soon)
• 2 cups salsa verde
• 9 corn tortillas
• 1 can (15.5 ounces) refried beans, warmed
• 8 ounces sour cream
• 3 cups shredded colby jack cheese

Heat oven to 350 degrees F.  Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet.  Simmer on medium heat for 10 minutes.

Coat 13x9x2-inch pan with nonstick cooking spray.  Cover bottom of pan with 3 corn tortillas, overlapping.  Pour half of the chicken mixture on the tortillas.  Cover with 3 more tortillas.  Spread with warmed beans and the sour cream.

Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas.  Top with remaining chicken mixture, followed by remaining cheese.  Bake at 350 degrees F for 25 to 28 minutes, until bubbly.