Stacked Chicken Enchiladas

Good morning!  Hopefully y’all had the best weekend and feel refreshed for the first full week of fall.  #canwegetsomefallweather

 

Last week I was flying solo while Big Guy traveled for work.  Even when I’m eating alone during the week, I try to cook at least once or twice.  I do adore my cheese and cracker plates but that can get old after awhile.  (I can’t believe I just said that.)  In an attempt to use a protein from the freezer, I made stacked chicken enchiladas, saving the remaining chicken thighs in the package for our dinner on Friday.   Since I was cooking for one, I decided to halve the recipe and cook them in separate dishes.  However, if I could do it again, I would have doubled the recipe and actually frozen one of the casseroles.  You live and you learn.

The idea behind this recipe is instead of rolling your enchiladas (and making an absolute mess) you simply stack all the ingredients in layers.  Chicken thighs are cooked on the stovetop (or you could save even more time and use a rotisserie chicken from the grocery store) and then shredded before mixing with 2% Greek yogurt and green onions.  The enchilada sauce is made by blending together charred red onions, jalapeño, garlic, fire roasted diced tomatoes, chicken stock, cumin and a little salt.  Grate your cheese and you’re ready to start stacking.

Corn tortillas, the enchilada sauce, chicken and cheese are layered (ending with cheese) and then baked.

enchiladas

Making your enchilada sauce is a game changer, in my opinion – there is SO much more flavor.  The heat was minimal but you could totally leave out the jalapeño if you’re feeding little mouths.  Leftovers are perfect for freezing (or for eating the next night, like I did).

I hope you’re having a great start to your week and I’ll see you tomorrow for more tasty eats.

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Creamy Chicken-and-Wild Rice Casserole

Let’s get something out of the way:  I am not sharing this recipe because it’s beautiful.  Because let’s be honest, most casseroles are not pretty.  I’m sharing this recipe because not only is it delicious but you can make two casseroles with this one recipe – one for tonight and one for later (or for a friend!).  I made this for dinner a couple of weeks ago and then popped one in the freezer so I could take it to my sister in law and brother.

What I love most about this casserole is the lack of cream of mushroom soup.  Instead you make your own “soup” with milk and mushrooms plus a little bit of flour to thicken up the mixture.  The creaminess comes from the milk as well as the addition of cream cheese.  Instead of onions, leeks are used for a milder flavor.  I adore wild rice and totally think I need to add it into our weekly menu more often – so nutty and hearty.

Like I said, you can make one big casserole or you can split it up – one for now and one for later.  If you’re going to freeze one, stop before you get to the baking step; allow the dish to come to room temperature and then cover tightly and freeze.

wildricechikcasserole

Another great thing about casseroles – leftovers are even better since the ingredients and flavors have time to really meld together.

Do you have any favorite freezer-friendly meals?