Guys, guys. Yesterday night I perfected a recipe that my friend Claire and I came up with as an on-the-fly, clean out the pantry maneuver. Chicken enchilada casserole. NOM.
I used a bunch of fresh herbs, because I have a fantastic phenomenal boyfriend who lovingly put together an herb garden for me, but I think it would be just as good using dry ones. Recipe follows, just try not to start drooling on your keyboard. I’d like to preface all this by saying that it makes a huge casserole. I could have easily fed 8 very hungry people, but instead my boyfriend and I have a lot of leftovers for the week—which I always consider a win!
- 2 lbs chicken breasts, cut into bite size pieces
- 1 small onion, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can green chille peppers
- 1 brick of shredded spicy monterey jack cheese
- ¼ cup shredded cheddar cheese
- 1 box couscous (1 1/3 cups), prepared according to box instructions
- Optional: I added some fresh oregano, thyme and minced garlic while it was simmering
- 12 oz. enchilada sauce (I buy mine at Trader Joes and that’s the only size it comes in)
- Taco seasoning or make your own by adding the following ingredients in a measuring cup then filling it with water to the ½ cup mark. Note: this will be less than ½ cup liquid since the volume of the spices will take up a noticeable amount.
- 1 tbs chili powder
- 2 tsp cayenne
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper
- Soften the diced onions in a large pan and then add the chicken and taco seasoning.
- While the chicken is cooking, prepare the couscous to your liking.
- In a very large bowl, combine the prepared couscous, chicken, corn, black beans, chille peppers and all but ~3 oz. of the enchilada sauce. Slowly mix in most of the shredded monterey jack so that you don’t end up with huge clumps of it melted. Leave enough to sprinkle on top of the casserole.
- Spread out in large baking dish, then sprinkle remaining jack and cheddar cheese; then drizzle the remaining enchilada sauce over the casserole.
- Bake in the oven for 30-40 minutes at 350 degrees.
Makes about 8-10 servings.