Finding A Path to Never Throw Out Leftovers & Keep Dinner Stress-free
Cassy Joy Garcia, the force behind the wildly popular blog Fed & Fit joined me for an episode of Savor and Sage Unplugged where we discussed her new cookbook, practical and sensible tips on reinventing leftover, and she shared this delicious her White Enchilada Casserole with Tomato Avocado Salad. Check out the podcast here.
A Little More on Cassy Joy…
Cassy Joy is the bestselling author of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed + Fit. Eager to share her healthy living secrets with the world, she started Fed + Fit in 2011. Since then, she became a holistic nutrition consultant and transitioned her personal blog into a tremendously supportive and nimble online wellness editorial, backed by a small but mighty team of writers, researchers, and editors. After realizing that her own struggles to get a healthy homemade dinner on the table overlapped with the same struggles experienced by her readers, she decided that there must be a better way. The Cook Once method was born and it has revolutionized how people cook. She lives in San Antonio, TX with her husband and two children.
PrintWhite Enchilada Casserole with Tomato Avocado Salad
- Total Time: 45 minutes
- Yield: 6
Description
Loaded with flavorful shredded chicken, you will want to make this white enchilada casserole again and again.
Reprinted with permission from Cook Once Dinner Fix by Cassy Joy Garcia, copyright © 2021. Photographs by Kristen Kilpatrick. Published by Simon & Schuster.
Ingredients
Enchilada Casserole
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2 tablespoons salted butter
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1 cup sour cream
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1 cup milk or chicken broth
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3 cups shredded
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Monterey Jack cheese 1 teaspoon fine sea salt ¼ teaspoon ground black pepper
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4 cups shredded cooked chicken (reserved from Meal 1; see page 34)
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1 (4.5-ounce) can green chiles, with their liquid 1 teaspoon ground cumin 1 teaspoon garlic powder 2 tablespoons fresh lime juice (from 1 lime)
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12 corn tortillas
For the Tomato Avocado Salad
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1 avocado, cut into 1-inch chunks
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1 pint cherry tomatoes, halved
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¼ red onion, thinly sliced ¼ cup chopped fresh cilantro
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2 tablespoons extra-virgin olive oil
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½ teaspoon coarse
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sea salt
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¼ cup fresh cilantro
Instructions
- Make the casserole: Preheat the oven to 350ºF.
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In a large sauté pan or skillet, combine the butter, sour cream, milk, 1 cup of the cheese, ½ teaspoon of the salt, and the pepper. Heat over medium heat, whisking continuously, until the ingredients are evenly combined and the cheese has melted. Remove from the heat.
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In a large bowl, stir together the chicken, green chiles and their liquid, cumin, garlic powder, lime juice, and remaining ½ teaspoon salt until evenly combined.
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Arrange 3 tortillas over the bottom of a 9-inch square baking dish (breaking the tortillas as needed to fit). Spoon 1 cup of the seasoned chicken mixture evenly over the tortilla layer, then sprinkle ½ cup of the cheese evenly over the top. Repeat these layers three more times, using the remaining tortillas, chicken, and cheese. Pour the white sauce over the top of the casserole.
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Bake for 30 minutes, or until the top starts to look golden brown.
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Meanwhile, make the salad: In a large bowl, combine the avocado, tomatoes, onion, cilantro, olive oil, and salt and toss to combine.
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Serve the casserole with the salad alongside, garnished with the cilantro, if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
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