I remember once saying to a neighbor that I didn’t know what to make for dinner. She shrugged nonchalantly and told me, “Make a chicken.” My kneejerk reaction at that time was, “A whole chicken? For two of us? We can’t eat a whole chicken.” She smiled and responded, “Get a small chicken.” I laughed.
I don’t know why I thought we had to eat a whole chicken in one meal. Sounds ludicrous to me now. Funny how our perceptions can change. I guess I was imagining that we didn’t want to eat a leftover chicken dinner over and over again. But leftovers are great for salads and sandwiches and enchiladas and soups and…you name it. If you really won’t finish it within a few days, put the rest in the freezer. That’s always a good plan too.
Green Chicken Enchiladas
First, pour a little green enchilada sauce in the bottom of the baking dish. Steam the corn tortillas if they need softening before filling with:
- cheese
- chicken pieces
- onions
- enchilada sauce
Place seam side down in the dish and top with sauce and cheese. Bake 30 minutes at 350 or until heated through.
Especially if I’m making this in larger quantity, I will choose the shortcut of making this as a casserole instead. It’s the way my mother used to do it and everyone loved it. It’s a simple and kid-friendly favorite.
Just like making a lasagna, put a little sauce in the bottom of a baking dish and then a layer of tortillas. Put some chicken pieces on top and some onions. I like green onions, but whatever you have will do. Pour a little sauce on that and sprinkle with cheese. Cheddar, jack, provolone, swiss…What do you have on hand? I’ve used them all. Put another layer of tortillas down and repeat this process. Finally, add one more layer of tortillas and cover with the remaining sauce, cheese and onions. Bake until heated through.
Super easy and delicious, just like roasting a whole chicken. Want to know how? Please read Don’t Be Chicken next.