Thursday, February 2, 2012

Recipe Thursday - Green Chili Enchilada Bake

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

This week's Recipe:
I love my usual recipe for Chicken Enchiladas, but this was a different and easier recipe! And I loved Jenny's alternate title for this recipe - The "I don't want to make dinner" dinner. It intrigued me and I totally had to give it a try. It turned out delicious and my kids loved it - even Beth. My son said, "This looks familiar," (because it did look a bit like my usual Chicken Enchiladas, though I use the red sauce for it), and then he said but "it tastes different, but good." :)

Green Chili Enchilada Bake
by Jenny from Picky Palate

1 cup mild green enchilada sauce
1 cup reduced fat sour cream
3/4 cup salsa verde, mild
12 white corn tortillas broken into 1 inch pieces
2 cups cooked chicken or turkey breast
One 15 ounce can black beans, drained
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.
Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.
Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.
Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.

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