Green Chile Chicken Enchilada Casserole

Who doesn’t LOVE enchiladas?! I don’t know anyone in my house that doesn’t but enchilada prep and assembly is sometimes too much work after a long day at school.

If you feel that same way at times this dinner was made for you!! All the yummy flavors in an enchilada with almost no prep work! No scooping and filling, no rolling!! Just a few stirs and you’ve got a delicious casserole.


This recipe calls for salsa verde and green enchilada, and while I haven’t tried it, I’m sure you could sub red enchilada sauce and it’d be just as tasty!


recipe slightly adapted from:

1 c. green enchilada sauce

1/2 c. light sour cream

1/2 c. non-fat plain greek yogurt

3/4 c. salsa verde

10 white corn tortillas, torn into bite sized pieces

2-3 chicken breasts, cooked and chopped

1 15 oz. can black beans, drained and rinsed

1 c. grated cheddar cheese


Preheat oven to 350 degrees.

Combine enchilada sauce, sour cream, and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken, and black beans, then mix to combine. Spray a 9×13 casserole dish with non-stick spray, then pour the mixture inside. Top with cheese, then bake for 20-25 minutes, or until golden brown and bubbly. Let rest 5 minutes before serving.

Pork Tenderloin with Sweet Potatoes and Apples

I’ve almost forgot to post this one!! We had this pork tenderloin for our Easter lunch and it was really delicious! The glaze was really simple and worked so well with the pork and the sweet potatoes and apples. I love dishes where you can throw everything in one pan and it all cooks together! This meal is simple enough for a weeknight dinner but elegant enough for a special occasion! You could also try adding carrots, a different type of potato, or any other root vegetable!



recipe from:

1 pork tenderloin (about 1 lb)

1 tbls. extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

2 tbls. coarse ground Dijon mustard

1 tbls. + 1 tsp pure maple syrup, divided

2 tbls. apple cider

1 large apple peeled, cored, and sliced into eighths

1 large sweet potato, peeled & cut into 1/2 inch thick wedges


Preheat oven to 425°F.

Toss the sliced apples and sweet potatoes with 2 tsp olive oil & 1 tsp maple syrup, and season with salt & pepper; spread evenly in the bottom of a baking dish large enough to hold the tenderloin. Place in oven and set timer for 20 minutes.

Meanwhile, season the pork tenderloin generously all over with salt and pepper. Heat remaining 1 tsp olive oil in a large skillet set over medium-high heat. When hot, add in the pork and sear on all sides, until golden brown. Remove from heat.

Stir together the mustard, remaining 1 Tbsp maple syrup, and cider in a small bowl.

After the pork has rested for a few minutes, brush all over with the mustard/syrup/cider glaze. At this point, the timer for the sweet potatoes and apples should be about to go off. Remove baking dish from the oven, stir contents gently, and nestle the coated tenderloin on top of the apples and sweet potatoes.

Roast until a thermometer inserted into the pork tenderloin reaches 140°F, about 20-25 minutes. The pork will continue to cook as it rests, so the temperature will reach 145°F. Remove from oven, cover with foil, and let sit at room temperature for 10 minutes.

Remove the tenderloin from the baking dish and slice. Serve with the apples and sweet potatoes.