I love making homemade meals….from scratch…like some kind of domestic goddess. I love kneading bread dough and simmering soups and dicing fresh veggies. But sometimes I really just enjoy popping open a bunch of cans, plopping all the contents into one big dish, baking it at 350, and eating it 20 minutes later on paper plates. Don’t judge. We’ve all been there.
I present to you Green Chile Chicken Enchilada Casserole also known as We Have To Leave For Church In An Hour Casserole. Same thing. While the simple-to-make casserole is cooking, I dice up some fresh veggies for the guacamole and I don’t feel like a total failure. Who knew guacamole could be so tasty AND so redeeming?
Produce a savory meal that can be prepared quickly and devoured even quicklier. I know that’s not a word. I don’t care.
II. Service Support:
*2 pkgs Uncle Ben’s Brown Basmati Ready Rice, cooked (It only takes 90 seconds!!!)
*1 can of black beans, drained
*1 can of green chile enchilada sauce
*1 can of corn, drained
*Three boneless, skinless chicken breasts that you’ve baked, shredded, and refrigerated ahead of time because you’re either more organized than me or you ran out of time to make dinner the night before and was left with a pile of shredded chicken (like me)
1 can of queso blanco (white cheese sauce)
*shredded cheddar or Colby-jack cheese to top
*Empty heated contents of rice bags into a spray 9×13 baking pan
*Pour black beans on top, spread
*Pour green chile enchilada sauce on top, spread
*Pour canned corn on top, spread
*Pour cooked, shredded chicken on top, spread
*Pour queso blanco on top, spread
*Bake at 350 for 15-20 min
*Remove and sprinkle with shredded cheddar or Colby-jack cheeses
*Return to oven and bake for 5-10 more minutes until cheese is melted
For the homemade guacamole on top, I simply add 2-3 chopped avocados, 1 chopped tomato, 1/4 chopped red onion, a handful of chopped cilantro, a few dashes of sea salt, and a big squirt of lime juice. Mix together and serve. Ole!