Is there anything better than a warm brownie with homemade whipped cream?
I think not! LoL
Absolutely one of our favorite casseroles! Tastes amazing and heats up well. Keep those lunches simple and make use of your leftovers you guys!
Olive oil spray
1 TBLS olive oil
1 onion, minced
1 tsp Himalayan pink salt
1/4 tsp freshly ground black pepper
1 TBLS minced garlic
3 TBLS chili powder
2 tsp ground cumin
1 (15 oz) can tomato sauce (no sugar added)
1/2 cup water
2 lb. cooked boneless skinless chicken breast, shredded (from 4 medium or 3 large chicken breasts)
1 (4 oz can) diced green chile peppers
1/2 cup packed minced fresh cilantro (1 oz)
2 cups shredded sharp cheddar
Preheat oven to 400 degrees, spray a 9 X 13 baking dish with olive oil spray. Yes, I really do use foil pans for the most part, especially if we are boondocking and off-grid and we want to conserve water.
Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until it smells amazing. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
You can strain the enchilada sauce if you wish. I usually don’t.
In a large bowl, combine the shredded chicken, the enchilada sauce, chile peppers, cilantro and 1 cup cheese.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.
Who says you can’t have a tasty warm biscuit with your meal??