cheesy chicken enchilada casserole

H I.

do you ever get a MEXI-CRAVING?? I do. this meal is for those days when you feel like you need strength…

…some good fuel. it’s got veggies, protein, flavor, and comfort. the gang is all here.

cheesy chicken enchilada casserole // take your enchiladas to a new level

this pic is for all my non-vegetarians out there. sometimes I want to be a vegetarian but then I have chicken again and there is no resistance. uhm…hehe. I cooouuuuld survive off delicious veggies alone, but why limit myself? I’m a barbarian. truly sorry.

to make this dish vegetarian, you can simply swap out the chicken for sauteed tofu or more black beans (toot toot).

cheesy chicken enchilada casserole // take your enchiladas to a new level

I’m a big fan of Mexican food. I’m also a fan of American casseroles and gatherings, which is why this meal is perfect. something beautiful is to be said about Americanized Mexican food. really, to be honest, everything American is something stolen from another country so we might as well just call this dish Mexican ~inspired~ American. there are three layers of black beans, corn, chicken, cheese, sauce, and tortillas all under a top crust of tortillas/cheese/sauce/cilantro/and avocado. these toppings stack perfectly to create a glorious bed of goodness. please break out the  ~C H I P S  A N D  S A L S A~  while you wait for these delicious layers to melt together in the oven.

cheesy chicken enchilada casserole // take your enchiladas to a new level

the extra topping of tortilla/sauce/cheese really helps hold together the casserole and complete the dish. it cradles and supports the yummy inner toppings as they travel to your mouth! casseroles are perfect for gatherings because everyone can have the perfect sized slice they desire.

cheesy chicken enchilada casserole // take your enchiladas to a new level

if you’re like me- you have a craving for Mexican on the reg. a MEXI-CRAVING. I really enjoy authentic Mexican, but Mexican ~inspired~ American food is a favorite of mine tooooo 🙂 I still use corn tortillas because they are authentically true and I also believe that corn tortillas truly taste better. their texture may not be as easy as flour tortillas, but the sweet corn flavor is so much better. you might disagree… in which case there is nothing I can do to help your poor flour tortilla soul 😉

cheesy chicken enchilada casserole // take your enchiladas to a new level

C H E E S E  P L E A S E

cheesy chicken enchilada casserole
Serves 6
the perfect Mexican comfort food
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 cups green verde enchilada sauce
  2. 18 corn tortillas
  3. 2 cans black beans, rinsed, drained
  4. 1 can whole kernal corn, drained
  5. 4 chicken breasts, shredded, cooked
  6. 3 cups Mexican blend cheese
  7. 1 avocado, diced
  8. chopped fresh cilantro
Instructions
  1. Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
  2. B E G I N Y O U R L A Y E R S 🙂
  3. (save a little enchilada sauce and cheese for the top topping)
  4. Cover the bottom of the baking dish with 3/4 cup enchilada sauce.
  5. Add a layer of about 9 tortilla halves so that the entire dish is covered.
  6. Sprinkle evenly with about 2/3 cup of black beans and 1/3 cup corn.
  7. Top with 1/3 of the shredded chicken, and about 1 cup shredded cheese.
  8. Repeat two more times and then top with a 4th layer of tortillas and sprinkle extra cheese and sauce on top.
  9. Cover the pan with aluminum foil, then bake for 20 minutes.
  10. Remove pan and remove aluminum foil.
  11. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
  12. Remove pan, and sprinkle with avocado, cilantro.
  13. EN J O Y
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
breaking bread xo, brynn http://www.breakingbreadxo.com/

tropic fish tacos

tropic fish tacos-what does that mean brynn? well I threw in “tropic” because they are kinda exotic like that, especially because I went crazy with the toppings and included mango.  H E L L O !  I also have been super into plantains ever since I had them in Costa Rica, so I made them as a side. Costa Rica? I know right? 🙂 now that I am thinking about it-I should have just put the plantains in the tacos. c’mon brynn. it’s okay though because the tacos were still bomb and so were the plantains. maybe I actually kept the plantains out for a reason, because I love them so much just by themselves. 

tropic fish tacos-sweet and savory

T O P P I N G S: fish//mango+tomato//avocado//queso fresco//cilantro//lime juice

I don’t want to live in a world where there is no cilantro on my tacos. 

where is the avocado you ask? it’s buried under the beautiful queso fresco. no, I am not trying to be cool and use Spanish, the cheese is literally called queso fresco. it’s a traditional mexican cheese commonly used to garnish delicious dishes such as this. I know it looks like feta or goat cheese, but it tastes completely different. it is much more mild, and it has a fresh/bright/and milky taste. I chose queso fresco because it compliments the mango and avocado and doesn’t overwhelm it like sharper cheeses would. for the fish I would recommend a cajun or blackened seasoning. I would also recommend cooking it ~outside~ on the grill even if it’s cold outside. we cooked this fish inside on a pan and the fish odor wafted through the whole kitchen and it. won’t. leave. I forgot fish does that. oopsie

tropic fish tacos-sweet and savory

the key for authenticity is corn tortillas. you may love your flour, but the right corn tortilla can change you. it will take a couple times, just like you didn’t like coffee the first time you tried it. but, now you love coffee right?? (I hope so) if you end up trying it and hating it you can throw authenticity to the side and just admit you are a poser. 😉 it’s okay. embrace it. I not only love corn tortillas because they are authentic, but also because they have the perfect amount of sweet to them. some corn tortillas can be bad. I know, I know, it’s true and sad. sometimes the ones on the shelves in the grocery store can be kinda flimsy and break. no worries, I have a solution. I thought about making them from scratch-but then I found these awesome corn tortillas in the grocery store in the refrigerator section by the cheese. you simply heat them in a pan for 1 minute and they are golden, warm, strong, and puffy 🙂

tropic fish tacos-sweet and savory

do you believe in love?

tropic fish tacos-sweet and savory. what is it about amazing authentic ingredients? how can they really improve your taco game ;)?

tropic fish tacos
Serves 4
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Print
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredients
  1. corn tortillas (buy the kind in the refrigerator section)
  2. 1lb fish of choice
  3. blackened seasoning//or other favorite fish seasoning
  4. 2 mangoes
  5. 2 tomatoes
  6. 2 avocados
  7. 2 limes
  8. queso fresco
  9. cilantro
Instructions
  1. season fish and prepare grill
  2. grill fish 6 min each side
  3. let fish cool for 3 min and chop into cubes
  4. slice avocado, dice tomato and mango
  5. warm up tortilla in pan according to package directions
  6. top taco with fish, avocado slice, diced tomato/mango, crumbled queso fresco, cilantro, and drizzle lime juice
  7. yum
Notes
  1. goes great with a side of fried plantains and black beans
breaking bread xo, brynn http://www.breakingbreadxo.com/

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