Easy Enchilada Casserole
Around here, back to school means football, pto meetings, and very little time together. So wherever I can cut corners, I do. Everyone loves a 30-minute meal, but instead of using and rolling up corn tortillas, you must give pasta a try as a substitute! I know, I know...you're shaking your head right now trying to understand what part of "enchilada" has to do with pasta, but it's a very nice change and goes well with the chicken. Because we have a Hispanic background, we are always eating Mexican food, but I try to change things up every chance I get, still keeping with tradition. As you'll see in the recipe, every ingredient is "normal" for enchiladas, but using pasta and turning it into a casserole makes for a great new meal in 30 minutes.
1 (16-ounce) package frozen Mrs. T’s Pierogies (or your favorite kind)
1 (10-ounce) can enchilada sauce
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 cup sour cream
2 scallions, sliced
Boil pierogies as package directs. Drain. Preheat oven to 400 degrees F. Spoon half of enchilada sauce into 12-by 8-inch baking dish; top with half of the pierogies, 1 cup of chicken and a half cup of cheese. Repeat layering, finishing with cheese. Bake 20 minutes or until cheese is melted and mixture is heated through. Top with sour cream and sprinkle with scallions before serving.
Prep Time: 5 minutes
Cook Time: 25 minutes