The other night, my husband made chicken breast on the grill. I usually ask him to make extra so I can use it for the next night. I have a great recipe that I converted from Cooking Light Magazine. It works great for leftover turkey, too.

Kid rating: Picky eaters; thumbs down. Foody child; loves it!

Chicken Enchilada Casserole

1 medium sweet onion
4 green onions
2 cans of great northern beans
4 cooked chicken breasts (you can also use rotisserie chicken or leftover turkey)
1 1/2 teaspoons of cumin
1/2 teaspoon of chili powder
18 (6 in.) corn tortillas
2 cups shredded cheddar cheese
1 cup of milk
1 (16oz.) jar of green salsa*
*Use salsa verde if you like a mild sauce. For a little more spice, use a green salsa with jalapeno peppers. I have used Mrs. Renfros and La Costena.

Sour cream and avocados to garnish

Preheat oven to 350. Chop sweet onion and green onions. Add to large skillet with a little olive oil. Saute for 5 minutes. Cut up chicken breast and add to skillet for 5 minutes. While cooking, add cumin and chili powder. Rinse beans and add to mixture for 5 minutes. While that is cooking, add milk and green salsa to blender and mix. Place 6 corn tortillas in a 9 x 13 baking pan. Add half of the chicken mixture on top of the tortillas. Sprinkle with half of the cheddar cheese. Place another layer of tortillas, chicken mixture and cheese on top of that. Finish it off with a last layer of tortillas. Carefully pour the milk and salsa mixture over the top of the tortillas. Go slow, it just fits! Place baking pan on a cookie sheet, cover with foil and place in the oven. Bake at 350 for 30 minutes. Serve with sour cream and avocados. Enjoy!

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