There is something so incredibly satisfying in finding a new recipe, trying it, and LOVING it! It's like you have made a new friend. Well, at least once during the week I make a point to try a recipe I've never made before. This week it was this amazing Chicken Enchilada Bake.
Layers upon layers of corn tortillas, black beans, corn, green onions, shredded chicken, cheese (gotta have cheese in a casserole--I think it's a law somewhere!) and this yummy homemade Red Enchilada Sauce. This was my first time making homemade enchilada sauce, and let me tell you--I am SOLD. It was so easy, and tasted amazing. I don't know why I didn't try it sooner.
I didn't change a thing to these recipes (except the avocado on top--but that was because my avocados weren't ripe). And, I'm not sure I'd change much when (not IF) I make it again. I could see myself experimenting with adding more veggies, but not too much else.
I found it was REALLY good to eat with chips, and of course I topped mine with sour cream and salsa! Definitely a recipe to put in the rotation.
SIDE NOTE: I don't like to cook chicken on the stovetop (I know, I'm weird), I love to cook frozen chicken in the Crockpot. Super easy! Just put frozen chicken breasts in your slow cooker with a little salt and pepper and cook on low until it shreds easily. Depending on how much you are cooking (and the size of your slow cooker) the time will vary. For 6 chicken breasts about 8 hours, and for 3 chicken breasts about 4 hours seems to be perfect. That's what I did for this recipe and I had some leftover chicken for a salad, or sandwiches. Yum!
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