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Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.

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Salsa Verde Chicken Enchilada Casserole + Ruffle Dress

May 27, 2015

My love affair with Mexican Food continues.  I seriously could eat it every single day and be a happy lady.  Instead of grilling out Memorial Day I decided I needed Mexican.  Not tacos because we do that every week but something different.  I googled several recipes and none where exactly what I wanted so I complied this tasty number.   It is super easy, takes like 15 minutes to whip together and it is really good.  Matt claimed this was the best Mexican casserole I have made- success.  If you can make your own salsa verde, it is so much fresher.  But if you want to use store bought I recommend the Mrs. Renfros brand.  I actually used a jar of it and a jar of our homemade salsa verde together.  I always use a rotisserie chicken, it saves so much time.  The three different cheeses provide some killer flavor, but feel free to switch it up with any cheeses. You also could sub ground beef or ground turkey if you don’t like chicken.  This can be made ahead and it saves well, the leftovers were great the next day.

Enjoy!

|| S A L S A   V E R D E  C H I C K E N  E N C H I L A D A   C A S S E R O L E ||

– 1 Rotisserie chicken shredded

– 3 tablespoons taco seasoning

– 1 can pinto beans drained and rinsed

– 2 jars salsa verde – I like this RECIPE

– white corn shells- you will need about 15-20 shells depending on dish size

– shredded Monterrey jack cheese

– shredded manchego cheese

– shredded cojita cheese

– 2 jalapenos

– avocado

– white onion and cilantro for garnish

Start with a layer of salsa verde in the bottom of a baking dish.  Then layer corn shells (I used about 5-6 corn shells per layer), 1/2 shredded chicken, 1/2 pinto beans, shredded cheese.  Layer again and then end with a final layer of corn shells, salsa verde and cheese.  Top cheese with sliced jalapenos if desired.  Bake at 350 degrees about 35-40 minutes until cheese is bubbly.  Garnish with sliced avocado, diced white onion, and fresh cilantro.

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Wanted to mention this dress I posted on instagram last night.  It arrived in the mail this week and I am loving it. Runs TTS, I am in the size 4.  I wanted to share it because there are only a few sizes left if you want to order.  It is lightweight and you can wear it off your shoulders or up. I have really been loving the Topshop line lately, it is affordable (this dress is under $70) and they have such cute Summer items right now.

 || Top Shop Off Shoulder Dress

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Leave a Reply

  1. Do you just break apart the corn shells when you layer? Approx. how many corn shells do you need? Thanks! This looks delicious!!!

  2. Green Chili enchiladas are on the menu for tomorrow! Yum.

  3. Jen says:

    What are corn shells? Tortillas? Thanks!

  4. Ally Harding says:

    This looks so delish! I think my husband would be a big fan! I've been eyeing TopShop a lot lately too. Can't beat their prices!
    Ally – Life as I know it

  5. Val says:

    Sweet mother of mercy!! If only I could reach through the screen and have this for dinner.

  6. Amanda Leigh says:

    This looks like my kind of dish! Question though… what are corn shells?

  7. Taylor says:

    This looks so incredible Natalie!!!! will definitely be making soon

    http://itsthelittlethingsblog.blogspot.com

  8. Gigi says:

    Made this recipe last night – a huge hit in our house! Your recipes never fail!

  9. Jami Jardine says:

    Did you use tostada shells or soft corn tortillas?
    Thanks!
    Jami

  10. I might have to get that dress…believe it or not, I own nothing off-the-shoulder and have wanted a dress or top FOREVER!

  11. Laura says:

    Are you talking about soft or crunchy shells?

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