Thursday, November 15, 2012

chicken enchilada casserole

Flipping through some of my back issues of Everyday Food magazine I stumbled up on the October 2011 issue and found a collection of recipes titled 'Better for you Bakes'. Basically, they are all light casseroles using broths in place of cream and lean proteins cutting fat and calories. I love the simplicity of these sort of meals this time of year. They usually last 2 meals so to make a batch and then get a night off is a rare luxury.
So to start we made the Chicken Enchilada Casserole. Using the leftover chicken from the previous night's dinner and store bought green salsa (since tomatillos aren't readily available in our grocery stores) this was a very quick assembly. We used a lot of extra green salsa to prevent it from drying out since corn tortillas can really soak up the moisture. Served with sour cream this was a dinner we all really enjoyed.

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