Keepin’ It Real – Chicken Enchilada Casserole

Next week is the busiest week of the year for me at work, and to ensure success I always make a bunch of food to have at the ready so I don’t have to worry about one more thing in the midst of an already crazy schedule.   Enter my made-up, go to favorite chicken enchilada casserole.  Yep, I’m not above casseroles once in a while. 

I mean, this one makes me feel a little like the dreaded Sandra Lee — you know that “semi-homemade” lady on the Food Network with the whackadoo tablescapes — but  oh well.  It tastes good, is super easy to throw together and makes a ton.   Perfect!

First, I roasted 4 boneless skinless breasts and diced them up and put them into a big bowl.

Next, I chopped up a whole red onion and added it to the bowl.

Same thing with 12 corn tortillas.

Then, I added 2 cans of diced green chilis, 3 cups of salsa, 1 can of drained and rinsed black beans.

And 2.5 cups of shredded cheese.

You just mix it all together.

Scoop it into a baking dish, and top with a little more cheese.

Cover it with foil and bake for 1 hour at 375 degrees.  Just take off the foil and turn up the oven to 450 and let it cook for another 15 minutes.

Add a side green salad and you’re set for dinner — and lunches and dinners the rest of the week.  Yum!

Alright crazy week — bring it on!

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