If you’ll remember, at the end of my post about the chicken enchiladas (once again, New York, you’re welcome), I promised I had a plan for the leftover enchilada filling. If you’re anything like me, the thought of having to throw out food doesn’t exactly appeal to you. If you’re a lot like me, the idea makes you downright nauseous. In any event, that meal left me with half a pack of corn tortillas and a ton of leftover filling. Sure, I could have just made enchiladas again, but where’s the fun in that?
Instead I decided to cook the filling down with some tomato paste and black beans, creating a sort of chicken chili if you will, which I then layered between corn tortillas for a sort of Mexican lasagna. My mom called it enchilada casserole, so I am too. Honestly, and not to toot my own horn, but you could call it a casserole of crap and it wouldn’t change the fact that this dish was delicious and essentially free based on the fact that I would have otherwise had to throw out everything I used.
I then took one of my super expensive and classy foil dishes and put down a layer of corn tortillas, which I softened in the microwave for 30 seconds. I tore them so they’d fit, it certainly doesn’t need to be perfect.
Once you’ve made your layers, top with whatever type of cheese you like and then into a 350 degree oven for 20 minutes or until the cheese is bubbly.
The box of rice — not my idea. I’m not sure if you’re aware, but these things called “relationships” they often take compromise, and my man wanted the rice, which I did not care about (I’m more of a double beans, hold the rice, type of gal). But like I said, he wanted the rice, he picked out the box, I followed the directions on the back and you can, too!
Leftovers? What leftovers… What I meant to say was: POP POP.