Michael and I woke up early this morning so we could get the trash cans down to the curb.  I read on the city utilities page last night that Friday’s pick-up would be today since the city government is celebrating Friday as the Fourth of July.  I don’t think many of our neighbors knew about the change, because we were the only ones on our street with cans at the curb.

Christopher stumbled out of his room and I began the process of waking Elizabeth.  I’m trying to wake her up a little earlier to get her sleep patterns back to normal before she goes to camp in a couple of weeks.  Christopher and I went to buy groceries for the 4th.  One of the local grocery stores had their racks of ribs on sale, so I picked up some of those for Michael to smoke.  We made our menu for the weekend last night.  Ribs, stuffed jalapenos, stuffed mushrooms, bacon potato salad, baked beans, cole slaw, sausage.  We will have enough food to last for several days.

Tonight, I decided to try something new.  I love to  make Green Chile Sour Cream Chicken Enchiladas.  My recipe makes about 40 enchiladas.  While I love the flavor, I really have to be in the mood to roll that many enchiladas.  This dish offers the same flavor without all the work.

Green Chile Chicken Enchilada Casserole

  • 1 rotisserie chicken, deboned and meat shredded
  • 3 cups of cooked white rice
  • 2 10-ounce cans of mild green chile enchilada sauce
  • 1 cup of sour cream
  • 1 4.5-ounce can of chopped green chiles
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of garlic salt
  • 1 15.25-ounce can of black beans
  • 4-6 cups of shredded Mexican blend cheese
  • 8-10 flour tortillas, cut in half

Preheat oven to 350 degrees.

In a mixing bowl whisk together sour cream, enchilada sauce, chiles, cumin, and garlic salt.  Mix into cooked rice.  This will be soupy.

Ladle a little of the rice mixture into a casserole dish.  Swish to coat the bottom of the dish.  Lay cut tortillas over the rice with the cut edges against the straight edges of the pan.  Make sure to make a solid layer of tortillas.  Ladle on about half of the rice mixture.  Top with shredded chicken, then beans, then cheese.  Make another layer of tortillas.  Top with rice mixture, then chicken, then cheese.

Cover with aluminum foil and bake for 1 hour.

Remove from the oven and allow to sit for 15 minutes to cool slightly.  Cut into squares to serve.

Well Duh #1:  I used light sour cream and 2% cheese.

Well Duh #2:  I like to buy rotisserie chickens on sale and debone and shred them.  Then I freeze the meat from each chicken in a ZipLoc bag and label it.  So much easier to have those bags already on hand to use in recipes!

Well Duh #3:  You will not taste the tortillas because they absorb the green chile sauce and soften.  But you need them to keep the layers separate.

This is one fabulous casserole!  My tribe ate it up!  The creamy texture and yummy green chile flavor are really fantastic.  I chopped a little cilantro to sprinkle on top for garnish.