Thursday, March 6, 2014

Chicken Enchilada Casserole

Dave joked to me the other day that my body content is 80% sour cream.  Which is probably true considering how much of that deliciousness I was eating with my breakfast when he said.  So much, in fact that I almost reached for his ramekin of sour cream after I finished mine.

There's no real point to this anecdote other than a) I love sour cream and b) this recipe uses it.

This recipe is slightly adapted from Iowa Girl Eats' Lazy Girl's Chicken Enchilada Casserole but I made a few modifications.  First, I made the enchilada sauce.  It's not turribly difficult to make and I wanted to try this tomato-less sauce.  The sauce recipe I used is listed below and I used the full 2 cups it yielded 'cuz we like things nice and saucy!

So without futher ado,

Chicken Enchilada Casserole (slightly adapted from Iowa Girl Eats)

1 lb chicken breasts, cut into bite-sized pieces
1 cup sour cream
1 batch enchilada sauce (below) or 2 cups prepared sauce
1 cup frozen corn, thawed
4 oz can of diced chiles
8ish corn tortillas, cut into strips
1 cup shredded cheese 
salsa, for serving
green onions, for serving
extra sour cream, for serving

Preheat oven to 350.  Spray a 9x13 baking dish with non-stick spray and set aside.  Season chicken with salt and pepper and brown in a well-oiled skillet.  Remove from heat.  Mix sour cream, enchilada sauce, corn and chiles in a large bowl.  Add chicken and tortilla strips to the bowl and mix well.  Pour mix into baking dish and top with cheese.  Bake for 20 minutes.  After allowing to cool slightly, serve garnished with salsa, green onions and sour cream.

Enchilada Sauce (slightly adapted from Gimme Some Oven)

1/2 onion, minced
2 tbsp canola oil
2 tbsp flour
3 tbsp chili powder
1 tbsp Chipotle Southwest seasoning
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp oregano
2 cups chicken broth

Put a pan over medium heat.  Add minced onion and cook until slightly softened.  Add oil and flour and stir until slightly browned.  Add seasonings and stir well.  Slowly add chicken broth and stir well while it thickens, about 10 minutes.  Remove from heat.

Monday, March 3, 2014

Meal Plan Monday (3/3-3/8)

You might've noticed some recipes move from week to week.  This is my way of using up things in our fridge before they go bad if we veer from the menu plan.  Which happens quite a bit.

When I was planning this menu yesterday morning, it was 60 degrees and humid.  Today it's 25 and we've had an ice storm overnight so that may change the way we eat this week.  We'll see...

Lunch: Tomato soup (canned)
Dinner: Chicken Noodle soup (homemade)
Lunch: Chicken Noodle soup
Dinner: Jet's Pizza!
Lunch: Arnold's!! (only the best soul food in Nashville)
Dinner: Pork loin rice bowls
Lunch: rice bowls
Dinner: Honey Sriracha chicken thighs and roasted sweet potatoes
Lunch: TBD
Dinner: Butter chicken and curry roasted broccoli
Lunch: Sandwiches
Dinner: Pesto tortellini