Well, my sisters and I survived another Build Your Blog Conference!
We started this conference a couple of years ago after receiving so many emails from our readers about how to start and grow a blog. We wanted to keep the conference small and simple, but it has only continued to grow. This past weekend, with the help of The Blogger Network, we hosted over 600 people in Salt Lake City at our conference. We talked blogging, social media, and everything else in between. It was pretty incredible and we met some amazing people!
And now, we need about 24 hours to catch up on sleep. 🙂
Dinner tonight is going to be fast and easy . . . this is one of my favorite dishes to throw together in a hurry and it’s delicious.
Happy eating!
Serves: 8
An easy dinner that your whole family love! You probably have all the ingredients that you need to make it right now!
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 4 cups cooked chicken (divided and cubed)
- 2 (14 ounce) cans green enchilada sauce (divided)
- 1 1/4 cups sour cream (divided)
- 9 (6 inch) corn tortillas (cut into bite sized pieces)
- 1 (4 ounce) can diced green chilis (drained and divided)
- 2 roma tomatoes (diced and divided)
- 3 cups shredded cheddar cheese (divided)
- salt and pepper, to taste
- 2 Roma tomatoes (diced)
- 1 avocado (diced)
Instructions
- Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray.
- In the prepared pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, chilis, tomatoes and cheese. Repeat layers with remaining ingredients.
- Cover pan with aluminum foil and bake for 35-40 minutes. Remove foil and bake for 10 more minutes or until it starts to bubble.
- Let stand for 10 minutes before serving. Top with additional tomatoes and diced avocado.
Notes
A rotisserie chicken works great for this recipe.
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