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.