I'm making chicken enchilada casserole.

This is one of my go to things whenever I need a quick meal and

it's perfect for making ahead of time and sticking it in the

freezer or taking over to somebody who just had

a baby or just had a funeral.

(upbeat music)

For the chicken part of the chicken enchilada

casserole I've got some shredded chicken here.

You can use leftover chicken, you can use rotisserie chicken.

I just poached some bald eagles, just kidding.

That was a poaching joke.

I poached some chicken thighs and shredded it up.

Breasts's fine, breasts are always fine guys.

Just remember that you can always use some breasts.

I'm gonna add about a cup of salsa verde.

If I am feeling ambitious, I'll make a big batch of this

and store it in the freezer in little 2 cup portions like this.

If I'm less ambitious than

I will buy a 16 ounce jar of salsa verde.

It matters not so we're gonna put some of that on there

and then we can add some sour cream.

Want to make sure you get the kind that says pure and natural

'cause you definitely don't want

to buy the fake and disgusting sour cream.

Cup of sour cream, use can low-fat if you want.

This is full fat 'cause I do not give a fuck.

I find that when you mix the salsa and sour cream with the

chicken it kind of coats the chicken so if you do want to

freeze this for later it keeps the chicken from getting like

dried out in the freezer.

So we just mix this all together.

Looks great.

This was the casserole that I made for myself before

Chef Baby was born and put a couple in the freezer so

that I would have delicious chicken enchilada casserole

whenever we had a newborn baby.

Okay, so layering time got corn tortillas here.

I'm just gonna cut these in half and I do this and this little

7 x 11 dish because there's really just the two of us that

I'm feeding most the time but if you wanted to double it and do

it in like a 9 x 13 or something, that'd be fine, too.

Just want to layer them in to cover it and totally great if

they overlap a little bit.

And plop some of our chicken mixture

on top of there about half of it.

Oops, whoa.

That piece went awry.

Is it just me, whenever I'm reading I see the word awry in

my brain I it as are-y like every single time.

I'm always like what the hell is are-y,

oh it's awry.

Every time it gets me. Every damn time.

Okay, to add some vegetables, I'm gonna put a little spinach

but this is baby spinach and what I did,

what I did was I steamed in the microwave for 30 seconds just to

get some of the extra liquid out of it.

So we'll plop some of that down.

Then we'll put some cheese.

And I've got some sharp cheddar and Monterey Jack

so put about a third of this down.

I could do this in my sleep, y'all.

It's so easy.

Kinda flatten it out a little bit.

Put a little more sauce right on top of this layer.

Got to keep those tortillas nice and juicy, y'all.

It's not the right word for this.

Put the rest of the chicken.

And if you wanted to do this vegetarian,

you actually could totally leave out the chicken and replace it

with some corn and some beans.

Pinto beans I think would be really good with the sour cream.

More spinach and more cheese.

Let's make a pretty little design on top.

Oh, how cute and adorable.

Alright and then the rest of the sauce all on top of that.

And then the last of the cheese.

And if you were gonna freeze this,

you would just put the cheese on,

cover it with some foil and stick it in the freezer and then

you can bake it in the oven.

You don't need to thaw it but

it would take about an hour to cook.

Right now, I'm gonna put it in a 350 degree oven and it'll cook

for about 30 minutes or honestly what I usually do is stick in

the microwave for like five minutes 'cause everything's

ready cooked you're just trying to get the cheese to melt.

So I'll go do that and I'll see you back here in a jif.

Alright, there we go, chicken enchilada casserole.

I like to serve this with a little bit of green onion

sprinkled on top and some extra sour cream if you like on the

side but we're gonna let this cool for about five minutes

before we cut it just it will keep it more solid.

It'll keep it together better for your serving chunks.

Alright, it's cooled off enough to try it.

Now, if you want to make your own salsa verde to make this

recipe, I've got a video for that so put I'll put a card up

here and if you want another enchilada recipe,

a more, not more traditional, just as nontraditional Tex-Mex

style enchilada, I did a chili cheese enchilada video a few

months ago and that is one of my favorite recipes ever.

Mmmm.

I love the sharp salsa verde with chicken and the creamy

cheese and the sour cream.

It's just like so comforting this dish.

I hope that you make this.

I hope that you share it with someone that you love.

Thank you so much for watching, don't forget to click down there

and that little red button to subscribe.

Post videos every week and I'll see you next time.

Bye.