I’m sitting here enjoying this sunny, peaceful morning with a hot cup of coffee! I finally bought some more vanilla coconut milk, which I LOVE in coffee. I’ve just been drinking it black since we ran out a couple weeks ago, but I am so happy to have a little coconut vanilla kick back in my morning cup o’ joe.
Speaking of…. have you guys tried this?
I first saw this stuff on Melissa’s blog, and have been dying to try it ever since! If anyone has tried it, let me know your thoughts!
Now, the onto the dinner I made last night!
Chicken Enchilada Casserole
This is SO simple to make and equally delicious. You can make the chicken in the crockpot with green enchilada sauce, which gives it a spicy flavor. But if you are short on time, you can just cook the chicken in a pan, like I did.
- 2 chicken breasts (cooked & shredded)
- 1/2 can of green enchilada sauce
- 1 can of black beans
- 1 cup of frozen corn (thawed)
- 1 cup of cheese (mexican mix)
- 8 corn tortillas
- 1/4 cup of cilantro (I had to leave this out… rotten cilantro :/ )
Layer 4 of the tortillas in a 9×13 in. pan. I ripped some of them up to make sure the area was covered.
Cover the first layer of tortillas with half of all the other ingredients (chicken, sauce, cheese, corn black beans and cilantro)
Speaking of cilantro… I went to use ours and found out it was rotten 🙁
Then, layer the other 4 tortillas on top of that, along with the rest of the ingredients.
Bake at 400 degrees for 15-20 minutes!
This dish is super easy to thrown together and makes for a healthy & filling dinner!
PS- the leftovers are delicious as well 😉
Have a happy weekend!
What are your favorite casserole dishes?
How do you drink your coffee?
Any fun plans for the weekend?