If you're like me, any day is a good day for Taco Tuesday. But since it's Wednesday, let's change it up a bit and make an enchilada casserole instead!
Enchiladas are one of the world's great marvels--the perfect marriage of spices, vegetables, and sauce, simmered together to create an explosion of amazing flavors, all wrapped in a tortilla and smothered with cheese and the god of condiments, sour cream.
To make this meal a little bit healthier, you can choose to make a casserole with similar ingredients. I load mine up with vegetables and try to go light on the cheese and sour cream (sigh). It's well worth it, though. This dish is still packed with flavor.
Chicken Enchilada Casserole
1/2 lb. chicken breast
1 tbsp. olive oil
1/2 medium white onion
1 red pepper
2 Roma tomatoes
1 green onion
1 can mild red enchilada sauce
1 can green chiles
1/4 c. lime juice
Crushed red pepper flakes
Preheat oven to 325.
Chop the chicken into chunks and saute in a frying pan with a touch of olive oil. Add at least one tablespoon of each of the above spices (or more if you like a lot of flavor) and 1/4 c. lime juice to the pan.
While chicken cooks, start 1 cup of brown or white rice.
Chop one red pepper (I really love the LeRouge variety), two Roma tomatoes, half a white onion, and one green onion. Add to a casserole dish. Top with one can of enchilada sauce and one can of green chiles. Put casserole dish in the oven.
Once chicken is cooked thoroughly, add to casserole dish. Stir to combine, top with shredded cheese, and return to oven. Cook for twenty minutes, or until cheese is melted.
Serve over rice and with sour cream. Delicious!
What's your favorite kind of Mexican food? I'm not sure I can decide, but casseroles like these are right up there. I hope you have a delicious night!