When Josh and I started dating he would grill everything. It doesn’t matter what it was he would grill it. One day he decided he was going to bake us a casserole. We went to the store and meandered around for what seemed like hours (I’m exaggerating) eventually he settled on a boxed chicken enchilada meal. We tried it and it was good but he decided he was going to try his own. What a great idea because his has always been 10x better than the boxed version. Even now I sometimes reference him when I make it.
- 2-2.24qt Baking Dish
- 4-5 Cloves of Garlic minced
- 5-6 Small Chicken Breasts (3-4 if they are large)
- 1-2tbsp Chopped Red Onion
- 1tbsp Cilantro finely chopped
- 1 can of Rotel
- 1 Can of Black Beans
- 1 Cup of Sour Cream
- 3-5 Tortillas
- 2 Cups of cheese (or more)
- 3-4 tbsp Taco Seasoning
- Salt and pepper to taste
***This is a recipe that we literally eyeball every ingredient. We have made this for 9+ years. It is very versatile and hard to mess up so please play with it and tweak it to make it your own.***
- Heat oven to 350 degrees. Oil your baking dish.
- Boil and shred the chicken.
- Drain rotel and beans.
- Mix shredded chicken, garlic, onion, cilantro, rotel, beans, *salt, *pepper and taco seasoning.
- Layer in Baking dish. We usually end up with the chicken mixture and cheese on top.
- Spread about 1tbsp sour cream on bottom of dish.
- Spoon 1/3 of the chicken Mixture over sour cream.
- Take a handful of cheese and sprinkle over chicken mix.
- Layer with tortillas. Sometimes we cut the tortillas up and other times we leave them whole.
- repeat steps 6-9 one more time.
- Spoon the rest of the chicken mixture into dish and sprinkle the rest of the cheese on top.
- Bake uncovered for 30 minutes. Let sit for 5 minutes.