I love it when a meal comes together so perfectly. And is eaten by everyone in the family. When you’ve got picky eaters in the family, that’s a big thing.
My kids are not big chicken eaters. I really don’t know why, but they will not eat baked chicken. It’s got to be in something, or every once in a while we’ll go for fried chicken.
So, I tend to make casseroles and enchiladas, tacos and burritos, chicken salad and chicken kabobs. Because if it has a spear through it, at least it’s interesting. Even at 10 and almost 13. Yeah, I know.
No baked chicken for my kiddos. Chicken Enchilada Casserole on the other hand: bring it on.
I baked this yummy dinner and it was gone in 2 seconds flat. Okay, I exaggerate. It was more like five minutes. What’s more… everyone wanted seconds. Sometimes, I’ll divide the recipe into two 8-inch pie plates instead of a 9X13 baking dish and put one in the refrigerator for the next day. Lunch. Spring break. Had to feed kids.
And take pictures. Because lets face it. The reality is, taking pictures at dinner time is not good. Unless you’re somewhere that its daylight 24 hours a day. Then maybe.
So, I baked the second enchilada casserole the next morning. And it was delicious. And photogenic. Because we all know that good-looking food tastes good, right?
Two 8-inch pie plates or a 9×13 baking pan… you choose. If you like portion control, the pie plate is the way to go. Put the second in the refrigerator for the next day, or the freezer for a nice freezer meal. Beats take out any day of the week.
This would also be the perfect dish to bring to a neighbor who is sick, just had a baby, or someone who’s day you want to brighten.
Chicken Enchilada Casserole
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