I feel like this has been an ongoing topic but this new school routine is kicking my butt! Between multiple drop offs and pick ups, I feel like I’m living in my car. Gone are the summer afternoons filled with nap time and being able to casually prepare dinner. Now, I’m frantically whipping up dinner having only 15 minutes and little ones yelling, “I’m hungrrryyyyy!!!!”
Thank goodness for meals that are tasty and easy to make! My best friend shared this one with me a couple years ago and it’s become a staple for our family. There’s many variations you can make with it but this one has become our favorite…
“Easy” Enchilada Casserole
Ingredients
Rotisserie Chicken
Half a can of Black Beans
Half a can of Corn
Jar Salsa Verde
2-3 Tablespoons Sour Cream
2-3 cups Mexican Shredded Cheese
12-15 Corn Tortillas
11″ x 7″ pan
Instructions
Preheat oven to 350 degrees
Shred the Chicken Breast and place in a bowl
Combine Black Beans, Corn, Salsa Verde, Sour Cream with Chicken and mix.
Grease pan.
Tear the Corn Tortillas into 4 and place them at the bottom of the pan for the first layer.
Next, add the Chicken mix and spread evenly over the tortilla layer.
Sprinkle cheese over the Chicken mix for your third layer and repeat these steps for layers 4, 5 and 6.
Bake for approximately 20 minutes or until golden brown.
Serve with salsa, chips and guacamole…Enjoy!
Not only is it delicious but it can provide leftovers for your family. This has become a delicious meal for us and we hope it does for you too! Happy Pinterest Thursday!
XOXO,
