Love exchanging recipes with girlfriends. This one has become a summer favorite. Delicious, family friendly, and allows you to consume mass quantities of tortilla chips (if that's your thing).
(recipe from Iowa Girl Eats)
Ingredients:
1 cup green chili enchilada sauce
1 cup sour cream (can use reduced fat, or regular)
3/4 cup jarred salsa verde
12 corn or flour tortillas, torn or cut into bite-sized pieces
2 chicken breasts, cooked and chopped into bite-sized pieces
1 -15oz can black beans, drained and rinsed
1 cup shredded Colby Jack cheese
For Quick Pico de Gallo:
2 cups grape or cherry tomato halves
2 green onions, thinly sliced
2 Tablespoons chopped cilantro
juice of one lime
salt and pepper to taste
Preheat oven to 350 degrees. Combine enchilada sauce, sour cream and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken and black beans, then mix to combine. Spray 9x13 casserole dish with non-stick spray, then pour in the mixture. Top with cheese, then back for 20-25 minutes, or until golden brown and bubbly. Let rest for five minutes before serving.
For the Pico de Gallo: Combine tomatoes, green onions, cilantro and the juice of half the lime into a bowl. Season with salt and pepper, then stir to combine. Taste, and add the juice from the second half if desired.
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