As far as sauces, I have tried both red and green enchilada sauce. The green happens to be the flavor the family likes more. One thing you should check out on the label is whether it's hot/spicy or mild (both red or green can vary). Sometimes the heat can be significant just because the pepper used was hotter (picked earlier-green). We learned to ask the server (when we lived in New Mexico) which was hotter that day before ordering. Oh, and you could even do half red and half green (christmas) which is another way of ordering when eating out or making it at home.
I'm sharing with you both the recipe and how it is made. This dish is super easy to make, and I will walk you step by step through the process. It can easily provide dinner and lunch the next day for a family of four. Keeping an eye on budget makes this dish a no-brainer! Below are the items needed including tools.
Let's have some fun with food!
2 stirring spoons
13 x 9 baking pan
3 small serving bowls
1 1/2 large chicken breasts (or 3 medium sized)
vegetable oil (approx. 1/4 cup)
garlic powder (optional)
1 large can of green (or red) enchilada sauce or 2 smaller cans of each
2 large avocados
2 slices of lime (or 1 large)
1 can of refried beans and/or 1 can black beans
1 diced red tomato
1/2 cup chopped up iceberg lettuce
Now that you know what you need to make this dish all that is left to do is set aside an hour to prepare and bake the casserole and prepare sides. Here is the link to the video that walks you through everything. One thing I did not mention in the video is that you should let the casserole sit for five minutes before you serve.
**Excuse the bathing suits....the thirty minutes of baking time allowed me to make the guacamole then shower.
As always I would love any comments you have, and find out how it worked for you. To make sure that you never miss a travel/food/poetry blog follow me on the social media sites listed below.
Til next time,
|Screen shot of the final set up|
before we attacked it!