Savor the season with a quick chicken enchilada casserole

The holidays are in full swing with all the hustle and bustle and seemingly endless to-do lists. You know what we need, besides more money, lower prices and an extra week before Christmas?

We need a recipe for an easy, comforting, home-cooked meal the whole family will love that doesn’t break the bank.

Today I’m sharing a recipe that’s a true gem: a Chicken Enchilada Verde Casserole that’s not only easy on the wallet, but also on your precious time.

This is your ticket to a cozy, heartwarming dinner with a recipe that easily doubles, so you can make one for dinner tonight and stash the second in the freezer for a zero-effort dinner when you are too tired from all the fun to cook.

Please note this is enchilada casserole, not enchiladas. I find layering like lasagna is faster and easier to prepare and serve than rolled enchiladas. But if you have the time, use this recipe to roll enchiladas to your heart’s content.

This recipe calls for corn tortillas, but you could use flour tortillas if that’s what you have. I love the way corn tortillas absorb the sauce and become almost fluffy. Besides, if you buy a package of 30 corn tortillas, you have enough to double this recipe.

If you have the budget to add some ingredients to this casserole, you could happily add a can of diced tomatoes with chiles and a can of diced green chiles. And no one would be mad at you if you added more cheese.

So, whip up this Chicken Enchilada Casserole, savor the flavors of comfort food and take a moment to cherish the warmth it brings to your table.

And remember, doubling the recipe can be a lifesaver during these busy times, either for yourself or as a gift for another holiday harried household. Enjoy!

Chicken Enchilada Verde Casserole

Servings: 6 to 8

Ingredients

1 (28 ounce) can green chile enchilada sauce, divided

1 cup sour cream

1 teaspoon ground cumin

1 teaspoon ground chile powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 to 3 cups cooked chicken, shredded or chopped

1 (15 ounce) can pinto beans, drained

15 yellow corn tortillas, cut in half

3 cups Mexican cheese blend, shredded

Optional Garnish: onions, cilantro, avocado, tomatoes, sour cream and tortilla chips

Procedure

Preheat oven to 350 degrees with the rack in the middle position. Grease a 9-by-13-inch pan, then pour 1 cup of enchilada sauce and spread around the bottom. Set it aside.

In a mixing bowl, whisk together 1 cup enchilada sauce, sour cream, cumin, chile powder, salt and pepper. Add the shredded chicken and pinto beans, then stir to combine.

In the 9-by-13 pan, place 9 tortilla halves on top of the enchilada sauce. Placing the cut sides along the sides of the pan offers better coverage for layering.

Spread half of the chicken mixture on top of the tortillas. Evenly distribute 1 cup of cheese over the chicken mixture.

Place another layer of 9 tortilla halves followed by the remaining chicken mixture and 1 cup of cheese.

Layer the last tortilla halves on top followed by the remaining enchilada sauce. Top with the last cup of cheese. Bake for 30 minutes, or until it’s nice and bubbly. Allow this to rest for 15 minutes before serving. Garnish as desired.

Store leftovers in the fridge for three to four days. Or, freeze for up to three months. Thaw overnight in the fridge and reheat in 350 degree oven for 45 minutes when completely thawed.