Plated Chicken Enchilada Casserole with Corn Salsa

Weeknight Meals, Part 3: Mexican

August 11, 2014 – Hi, friends! Jessica here from All She Cooks. With back-to-school season upon us, casseroles are an excellent way to create a fulfilling meal to feed the whole family and have leftovers, even when it seems like everyone is coming and going.

If you’re looking for a meal that even the kids will gobble up, this one has you covered. We tested Chicken Enchilada Casserole with Corn Salsa out on several kids who gave it rave reviews, licked their plates clean and then asked for more. When even the little ones are asking you to make a certain casserole again, you know you have a successful dinner on your hands.

Chicken Enchilada Casserole with Corn Salsa is easy to make, which is essential for the busy home cook. When you’ve worked all day outside the home, taking care of the kids, or are otherwise exhausted, it’s nice to be able to throw dinner together without a lot of prep work.

Chicken Enchilada Casserole with Corn Salsa
Plated Chicken Enchilada Casserole with Corn Salsa

Total time: 1 hour, 5 minutes
Serves: 10

Carlini Cooking Spray
1 ½ pounds Kirkwood Chicken Breasts
1 cup Friendly Farms Plain Nonfat Greek Yogurt
1 cup Friendly Farms Sour Cream
2 tsp. Stonemill Chili Powder
1 tsp. Stonemill Cumin
1 tsp. Stonemill Garlic Salt
1 tsp. Stonemill Iodized Salt
1 tsp. Stonemill Ground Black Pepper
1 cup Fit & Active 2% Milk Four Cheese Mexican Shredded Cheese, divided
3 cups Clancy’s Tortilla chips, broken up*

Corn Salsa:
3 cups Happy Harvest Whole Kernel Corn, drained
4 Roma tomatoes, diced
1/2 cup red onion, chopped
2 Tbsp. lime juice
1/4 tsp. Stonemill Ground Black Pepper
1/2 tsp. Stonemill Iodized Salt

Preheat oven to 350°. Coat a 9×13-inch casserole with cooking spray.

In a medium saucepan, add the chicken breasts. Cover with water, bring to a boil. Reduce heat, simmer 10 minutes or until chicken is cooked through. Remove the chicken, let cool; shred.

In a large bowl, combine the yogurt, sour cream, chili powder, cumin, garlic salt, salt and pepper. Add to the chicken and mix well.

Spread half of the chicken mixture in the casserole dish. Top with ½ cup cheese and the tortilla chips.

Spread remaining chicken mixture over chips. Sprinkle with remaining cheese.

Bake for 35 minutes until heated through.

For the corn salsa: Combine all the ingredients in a bowl. Stir until well combined, chill.

Serve casserole with corn salsa.

TIP: serve with sour cream, sliced avocado, hot sauce and sliced green onions.

Recipe and Photos Courtesy of Jessica McCoy, All She Cooks.

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