You may remember that as soon as I realized there might be a problem with this virus, I stocked up on enchilada sauce. Lots of enchilada sauce . . and I hardly felt like we needed much else. As I recall, I ordered two 28 oz. cans of green enchilada sauce for the Green Chicken Enchilada Casserole I like. Then I ordered more enchilada sauce. I did go a bit overboard.
By the time the ordering was done, I had the two 28 oz. cans of green sauce, 8 – 14 oz. cans of green sauce, 6 packets of red sauce and 6 packets of green sauce.
Vince began to joke about all the enchilada sauce. Every box that arrived, Vince would say “Is that more enchilada sauce?” Now, every day he asks if we’re having enchiladas.
Today, I made the Green Chicken Enchilada Casserole that I love!
The bean juice ran and made the photo ugly but this is the best and easiest casserole. For the chicken, I took out a package of frozen chicken breasts, put them . . still frozen . . into the Instant Pot, added a couple of cups of water, 2 tsp. Better than Bouillon Chicken Flavor and cooked them for about 30 minutes. I was able to let the meat cool and shred it with my fingers. I didn’t have corn tortillas so I had to make those so I made extra and can fix migas for breakfast tomorrow or Saturday. Then just add sour cream (I used homemade yogurt), cheese and enchilada sauce. Bake it and it’s done and there are lots of leftovers. I’ll freeze half of it and we’ll still have enough for a couple of days of leftovers.
Marilyn Smith says
Looks yummy! Our favorite Mexican Restaurant opened up for takeout yesterday. Guess who went and picked up dinner. The kids have opened it up as they all have rent to pay and mouths to feed. It is family owned and the parents are not working it right now. The food is wonderful and they are the nicest people. We will eat there at least onee a week doing takeout. We have really tried hard to support local places at least once a week with takeout. Looks like many have just given up and we hate to see that.
Marcia :o) says
Now I am hungry for green chicken enchies…and I JUST got up from the dinner table!
Judy Laquidara says
Darn. I should have posted this sooner. I’ve been thinking of your cookies all day!
Dottie says
Looks GOOD!
sandinthewindowsills says
I make green enchiladas at least every other week. They are one of my most favorite foods. My recipe is similar except I actually roll them up in the tortillas. May try it this way next time. Looks easier.
Judy Laquidara says
Much easier and I find the “leftovers” serve much easier, especially if we have enough to freeze.
Claudia says
Oh, this looks so good, I have to try it. I’m making stuffed poblano’s with chicken for dinner tonight, or I’d do it today. A friend posted her recipe yesterday and it sounded so good I decided to try it.
Judy Laquidara says
The poblano recipe sounds good and I hope to have lots of poblanos soon.
patti says
i had leftover green enchiladas for lunch yesterday , from dinner the nite before. never thot of freezing leftovers as i imagined they wouldn’t do well. any advice on the method?
Judy Laquidara says
I just stick it in the freezer, take it out and reheat it. The tortillas kinda disappear but the flavor is still htere.
Susan Nixon says
Sounds good to me. I’ve quit making enchiladas. The boys both suddenly don’t eat them. =P