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
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
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!