Nakita Grinie

I can't believe I haven't shared this recipe yet.
This was one of the first recipes I started making when Kevin and I got married.
It was from an old church cookbook (but of course, I have tweaked it to our liking)
This is a go-to recipe in our house. I make it at least once a month during the school year because it's easy, delicious, healthy and you can make it ahead of time!
Don't let the word "casserole" scare you!
The garnishes make this recipe even better & less "casserol-ey"
This is one of the healthier casseroles out there!

Here is what you need:

 4-6 chicken breasts, cooked & cubed
   ***I have made this recipe in the same evening and then cooked it and it still turns out, but it tastes even better if you make it the night before or the morning of!****


 Serves 6-8

 Garnish with whatever you like...

What I love about this meal is that you can make it ahead of time.

Perfect for busy weeknights when you have a lot going on. 

And, it is SO good. YUM.
With the fresh garnishes it really makes a lovely dish!

It is a family favorite of ours.
Enjoy!

 Happy Monday! 

 As you can tell from the recipes that I post, we love Mexican food!

I have another delicious & easy dinner idea to share, so if  you need ideas for dinner this week, my Chicken Enchiladas Verde would be perfect!

 Here is what you need:

 - 4 chicken breasts cooked & chopped up

- 1 container of Sour Cream (you need 2 cups total)

- 1 can of diced green chilies

- 1 small can of diced jalapenos (optional)

- 1 (16oz) jar of green salsa (I use La Victoria Thick & Chunky because it has great flavor & isn't watery)

-2 cups of shredded cheese

-1 tsp of cumin

-2 tsp minced garlic

- Flour Tortillas

Directions:

Cook 4 chicken breasts (I boil them) and then cut up into pieces (or you can use my Quick & Easy Shredded Chicken Tutorial HERE)

 In a bowl, add the chicken, 1 cup of sour cream, can of green chilies, jalepenos (optional) cumin, garlic & 1 cup of shredded cheese.

 Mix together until chicken is coated. Set aside.

 In another bowl, whisk together the jar of salsa & 1 cup of sour cream.

 Take some of the salsa/sour cream mixture and spread it on the bottom of a 9x13 pan.

 Take your tortillas and put the chicken mixture in a tortilla.

  Roll up the tortilla and place seam side DOWN in your 9x13 pan.

 Continue to add the chicken mixture to the tortillas & add them to the pan seam side down. (I usually get between 8-10 tortillas in my pan)

 Then, pour the rest of the salsa/sour cream mixture on top of the tortillas.

Bake at 350 (uncovered) for 30 minutes.

 Sprinkle with remaining cheese and bake for another 15 minutes (until cheese is melted)

 I serve these enchiladas over shredded lettuce. I also top with salsa (or pico de gallo) and avacados (or guacamole). Kevin & the girls add black olives to theirs!

This is a great meal to make ahead of time (and then you can bake it when you are ready to serve it) This meal also feeds a crowd! One dish of this serves about 8 adults.

 When we have hosted large groups of people I have doubled the recipe!

I made this for both sides of our family for Kate's 3rd Birthday Dinner.

A double batch served 16 adults. Sometimes I make a side of Mexican rice to go with this meal.

 It's one of our favorites, I make it about once a month!

I like green enchiladas better than enchiladas with red sauce, what about you?

 Enjoy!