I got a yummy and super easy recipe from my lovely momma recently for a Green Enchilada Lasagna and thought i would give it a whirl.  I was missing a few of the original ingredients so I made a few modifications based on the goodies in my pantry and just some of my personal preferences.  {like using my favorite Greek Yogurt in place of cream cheese and sour cream} Overall it was super delicious and the boy loved it!!  {made great leftovers too!}

Green Enchilada Lasagna

Makes: approx 4 servings

{* remember that i’m a dash of this scoop of that kind of girl…this is a very loose recipe add or replace whatever you see fit}

• 1 large or 2 med boneless skinless chicken breast {organic is best}
• 1 pack corn tortillas
• 1 can black beans
• package of green enchilada sauce or 1 16oz jar green tomatilla salsa {watch out for spicy if you go with the tomatilla salsa}
• Greek Yogurt {in place of cream cheese & sour cream}
• Shredded Cheese {I used extra sharp white cheddar}

1. Throw chicken breast in crock pot with a dash of salsa & water to cover; on high until falling apart {i like the crock pot to make the chicken very easy to shred, cook however you like, use rotisserie chicken or an already prepared chicken}
2. Shred chicken, mix together with can of black beans, about 8oz of salsa and equal parts greek yogurt {this will be spicy…if you don’t like spice…try a mild salsa or the green enchilada sauce}
3. Spray pan or casserole dish {i used a round cake pan} Add salsa to cover bottom of pan. Tear tortillas in half and cover the bottom of the pan.  Add chicken mix and top with a thin layer of shredded cheese.
4. Repeat layers; finishing with a layer of tortillas and topped with shredded cheese.
5. Cook in 350 degree oven for about 40 minutes.  Let cool before slicing in and enjoying

What’s on top of your favorite dishes these days?  Are you a recipe follower or a toss a bunch of stuff together kinda person?  Fill it up with Yummi-ness!

~ Jillian