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!