Chicken Enchilada Casserole

You guys, I made a recipe I found on Pinterest. You know how you see Pinterest fails? This recipe is not one of those. This recipe is a winner.

I've been trying to be a bit more intentional about the meals I take to work. Generally, I plan for the first night (or two of the nights when I'm really on top of it), but I often find myself scrounging on night three. Too tired to get up to make something and not willing to give up precious sleep to run to the store, I have a haphazard lunch bag that isn't very satisfying. So my goal for the last couple weeks has been to find not only a recipe that I like, but one that will make delicious leftovers. You see, I'm not a big fan of leftovers. I feel like taste and texture take a significant drop after the first night, so it's hard to feel excited about eating a less delicious version of a meal.

Today, we get to put the chicken enchilada casserole into the winner category. It's gooood and still packs a lot of great flavor when reheated. Yum.

This originally comes from Chef in Training. I haven't explored the blog past this recipe, but I think I might need to after this cooking success.

Here are the details:

• 7-8 large flour tortillas
• 2½ cups cooked and shredded chicken
• 1½ cup Your favorite Salsa
• 1 can black beans
• 1 cup frozen corn
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 (8 oz) bag shredded Mexican cheese
• 1 (10 oz) can red enchilada sauce
• 1 cup sour cream
• ½ can cream of chicken

1. Preheat oven to 350 degrees F.
2. Spray a 9x13 pan with cooking spray.
3. In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.
4. Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.
5. Place half of the chicken mixture on top of tortillas and evenly spread across.
6. Top with about ½-2/3 cup shredded cheese (about ⅓ of the bag) and evenly spread/sprinkle across the chicken mixture.
7. Next pour ⅓ of enchilada sauce evenly over cheese.
8. Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.
9. In a small bowl, combine sour cream and ½ can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
10. Sprinkle with remaining cheese.
11. Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.

And now for what I did differently: I used the smaller tortillas. They were on sale. I chose a salsa that had cilantro in it. Mmmm. Cilantro. So fresh and pure perfection. I skipped the chili powder because I didn't have any and didn't want to buy it. Instead of red enchilada sauce I used tomatillo sauce. I could write a love poem to tomatillo sauce. So good. Heaven help me. I ended up buying fresh chicken breasts and baking them myself with a little oil/vinegar mixture. It shredded beautifully. But if you're making this at dinner time and need a faster fix, buy a rotisserie chicken. Easy, peasy.
 
I hope y'all enjoy this recipe as much as I did. It's easy, fast, and just as delicious reheated.

Almost Jacked-Up Banana Bread

Dearest of friends, I have something delicious for you to try. De-licious. And super easy. What can be better than that?

A while back (which really could mean any span of time) I found a recipe for banana bread on Smitten Kitchen. It was amazing. So amazing that I neglected to make it until again today. You guys, I was just sitting here trying to figure out when I actually made the bread. I think it's been about 9 months. Geez. What can I say? Time has flown by. Don't be like me. Make this bread and then make it again. After making it again today, I think I'm going to declare it my favorite banana bread. Now that's commitment.

Without further ado, here's what you need to know:

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (I was somewhere between.)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional- I opted not because I'm not about to buy bourbon just for this recipe.)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
Up to 1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cups flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

Here are my notes: I didn't use a wooden spoon because who really cares. I didn't use bourbon, so I don't know if that adds flavor, moisture, both, or just general good vibes. I ended up baking for closer to 60 minutes. Oh, and I only had 3 bananas on hand, which worked just fine.

I have a huge crush on nutmeg and cloves, so I think that's why I love this recipe so much. It has this beautiful blend of flavors. Yum city. You guys, I love it so much I felt the need to blog! Considering that I pretty much never blog anymore that has to say something significant about this bread. Make it! You'll thank me. But really you should thank Smitten Kitchen.