Enchilada Casserole

Today was a good day! I got home a little late, but I had a succesful day at the office. The guys took me out to lunch with two retired professors of architecture. Those two are quite the comedians! I also met a guy from Washington, Husky Alumni! He offered to take Nick and I to a game if we’re back in town; what what!

It feels like we are finally getting settled into the new house. We have unpacked all the boxes in the house and there are just a few left in the garage to go through.

I’m also happy to report that Mackenzie is loving his new preschool. He comes home each day with a sheet outlining the days activities and how he did – we keep getting good reports Proud parent here!

Tonight’s dinner came together in a flash due to a little preparing last night. I cooked three chicken breasts with taco seasoning in the crock pot on low overnight. Nick had also made rice ahead of time and put it in the fridge. All I had to do was layer a few items together and wa la – dinner!

Chicken Enchilada Casserole

Ingredients
3 Chicken Breasts
1 pkg taco seasoning
1 can black beans, drained
2.5 cups shredded mexican blend cheese
1 lime
4 cups cooked white rice
1 can enchilada sauce – we used Rosarita brand
1 pkg Tortillas

Prep Time (other than cooking the chicken in the crock pot): 10 min. Cook time: 10 min. Serves: 4-5

Method:
Cook the chicken, with the package of taco seasoning and one cup water on low for 6-7 hours (starting with frozen breasts), or 2-3 hours on high if already thawed.
Shred the chicken using two forks.
Prepare the rice according to package.
In a baking pan, layer the cooked rice, drained black beans and the juice from your lime. Cover with one tortilla. Next, layer the shredded chicken, about 1/4 of the enchilada sauce and 1/2 cup of cheese. Cover with another tortilla. Top with enchilada sauce to cover the tortilla (prevents drying and crispyness). If you don’t have a lid for your baking dish, be sure to cover with foil. Bake for 5-7 min until heated through. Sprinkle with another 1/4 cup of cheese and bake until gooey.

Rice with black beans and lime juice

Shredded Taco Chicken

Mackenzie likes to sprinkle the cheese

** I made ours in two separate pans. One went into the oven as I have outlined above. The other, I did the rice, beans and lime juice the same. I then made three wrapped enchiladas and placed them on top of the rice/beans. Covered with sauce and cheese and then microwaved for 4 min. I did this for the sheer sake of time and grumbly tummies!