It’s been a busy few weeks since opening my Etsy shop (if you haven’t already checked it out, you can find the Hello Homebody Etsy shop here). I’ve been attempting to fill orders, create new items for the shop, and keep up with recipe planning and blogging. My goal is to create a good schedule so that I’m not jumping from project to project all day long, but I haven’t found that happy balance of organization quite yet.
In the middle of my scattered-ness, I’ve been falling back on our favorite dishes for dinner, simple recipes that I know by heart. I cook large batches of chicken and black beans (separately) in the crock pot and then freeze them for quick prep of casseroles just like this one! This Salsa Verde Casserole is also a good way to use up stale or broken leftover tortilla chips. The salsa verde, along with a cream cheese sauce, turn the tortilla chips in this casserole into soft corn tortillas!
Salsa Verde Casserole 4 servings
- 2 cups black beans
- 2 large chicken breasts (cooked and chopped)
- tortilla chips (1/4 bag of chips)
- 1/4 large onion (chopped)
- 2 garlic cloves (minced)
- 4 oz cream cheese
- 1 cup milk
- 1 1/2 cups cheddar cheese
- 8 oz salsa verde
- 1 tsp cumin
Sauté onion and garlic in a skillet with a little olive oil. When onion is translucent, reduce heat and stir in milk and cream cheese. Add cumin, then salt and pepper to taste.
Spread beans out in the bottom of a casserole dish. Then layer on half of the tortilla chips, chicken, and creamy sauce. Repeat layers.
Top with salsa verde and cheese. Bake at 350F for 30 minutes, or until hot and bubbly.
Do you have a any go-to recipes that you make during a busy week? Add a link in the comments below!
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