Recipe: Chicken Enchilada Casserole

When looking for new recipes recently, I got some inspiration from another blog (366 days of pinterest) and changed it up a little bit to fit our tastes.

Here’s how I made mine:
In a crockpot on low for the day – cook 6 frozen chicken breasts in a large can of green enchilada sauce – 28 oz??).  This concoction alone smells so delicious when you walk in the door and I have plans to use it for chicken tacos one day soon.

When you get home:
Cook 1 large box of pasta (penne is what I used)
While the pasta is cooking, start pulling apart the cooked chicken breasts.  Add a cup of shredded cheddar, a can of red enchilada sauce (the standard size – 14 oz??).  I added a small jar of diced green chilis, half a small bag of frozen corn and stirred together to melt everything.

Once the pasta was cooked, I drained it and stirred into the crockpot concoction adding a cup of sour cream and a half tablespoon of cumin.  Served with sliced avocado and diced tomato on top. Next time I think I’ll also dice a little onion on top.

The cumin and enchilada sauce were perfect together and gave it the mexican flair it needed. If you don’t like spicy, ignore the can of green chilis.





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