NC Visit + Chicken Enchilada Casserole

This past weekend was spent in NC. Last visit until the hubs comes home! {bittersweet} I love NC and will miss all my sweet friends, but thankful the hubs will finally come home next month.

I was able to see the hubs project and it is coming close to the end. Thank goodness. Proud of him and all his hard work. Saturday was beautiful. Not a cloud in the sky. We spend the day on the water with our sweet friends. Thankful for them!

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Taking this project into my own hands. Lets get to work!

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Thankful for these friends.

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How cute is he?? Missing this little guy.

Have you been keeping up with Libby? She is one month old today! She truly is a little miracle. All her tubes are gone, she has moved to a crib and taking a bottle! Such a huge blessing.  They are hoping to be sent home sometime this week.

Ever wanted to take a meal to a friend but want to stay away from the cliche poppyseed chicken or lasagna? Try this Chicken Enchilada Casserole. It is simple and easy to transport. Ground beef can be substituted for the chicken as well.

Chicken Enchilada Casserole (adapted from here)

  • 12 flour tortillas, halved
  • 2 1/2 – 3 cups enchilada sauce
  • 2 (15 oz) black beans, drained
  • 2 cups shredded cooked chicken
  • 3 cups shredded cheese
  • Chopped cilantro
  1. Preheat oven to 375 degrees. Spray 9×13 baking dish with cooking oil.
  2. Poor 1/2 cup enchilada sauce on bottom of baking dish, coat bottom of dish evenly. Layer 8 tortilla halves so dish is covered.
  3. Layer with 1 cup black beans, 1 cup chicken and 1 cup cheese. Repeat another layer with sauce, tortillas, beans chicken and cheese.
  4. Complete final layer with tortillas and sauce.
  5. Cover with aluminum foil and bake for 20 minutes. Remove and top with cheese. Bake uncovered for 10 minutes.
  6. Remove from oven and sprinkle with chopped cilantro.
  7. Enjoy!

Happy Tuesday!

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