4 Ingredient Mexi Chicken

Ok, 5 including the taco seasoning.

Now, lemme just tell you guys, I’ve said it before and I’ll say it again. The way I cook, I just throw stuff together, keep my fingers crossed and hope for the best. Most of the times it comes out pretty good (I think!). And know this too… I come from an UBER traditional Greek family, where I did not have “casseroles” or anything with “pre made” or processed in it. This isn’t a huge processed meal, but it uses a few pre-made things that my mom wouldn’t have bought unless she had a recipe she was trying to make. In other words, not something she’d just have ON HAND. Got it? So for many of you (Americans) this might be a nbd meal. For me, I’m like WHOOP WHOOP! HA! Make sense? Ok… moving on…

This was UBER easy!

Green Chili Chicken Enchilada Casserole

The goods:

Chicken breast strips and taco seasoning

Saute the chicken strips in sprinkles of the taco seasoning in Pam (I also used a bit of cilantro for a little more flavor). It will look something like this…

Then, I shredded the chicken.

Next take a glass pyrex pan, and pray with Pam. You’ll need only 3 more things:

Green Chili Enchilada Sauce

Shredded Cheese

Corn tortillas

Layer the tortillas, then sprinkle a bit of cheese, not too much, then half of the chicken, then a little more cheese, then half of the sauce. Then, repeat!

Bake in the oven 350 for 40 min ish, till its golden and bubbly.

Here are 5 reasons why I loved this:

1. I don’t need lots of ingredients. 4. That’s it. Chicken, cheese, the sauce, and the tortillas. The seasoning doesn’t count!

2. It’s not THAT fattening. I used the 2% cheese and it melted WONDERFULLY. The corn tortillas were 100 calories for 2. The enchilada sauce was the mild green sauce and it’s only 25 calories per 1/4 cup. That’s it!

3. It’s easy.

4. It’s “make ahead and freeze” kinda thing.

5. It’s DELISH!

Happy Dinner!