Yesterday, I dumped some chicken tenders into the crock pot along with a cup of salsa and a small can of green enchilada sauce. My thought was to have it ready for dinner with some left for the next day. But later in the morning, an impromptu gathering started to bubble. Before I knew it, our supper for three quickly grew to a dinner party of fifteen.
Luckily, the salsa chicken would be ready to transform into an enchilada casserole, another simple dump recipe that takes just a few items from the pantry and fridge. Tortilla chips, black beans, corn, enchilada sauce, and cheese layered into a baking dish along with the chicken produced a pretty delicious entrée to feed a crowd. And guess what? We had leftovers, so I get to enjoy it again today.
I am giving you the amounts for a 9×9 casserole which will feed four to six. If you need to feed a crowd just adjust accordingly.
2 cups broken tortilla chips
2 cups cooked chicken, or your choice of any cooked meat
1 14.5-ounce black beans
1 14.5-ounce corn
1 19-ounce enchilada sauce, red or green
1 cup or more shredded Cheddar/Monterey Jack cheese
sliced green onion
Layer the ingredients into a lightly greased 9×9 casserole dish. I used garlic infused olive oil, and oh, man, did the kitchen smell good when the enchiladas were baking.
Bake at 350 degrees for 30 minutes.
I must thank my sister, Jeannie, for suggesting this recipe. It’s one of her go-to recipes.