Easy, Delicious and Did I Mention Delicious? Enchilada Casserole

By Jonniker

I love enchiladas, but if I may say so, they are a total pain in the ass. The last time I made them, I had three different pots on the stove -- one for the sauce, one for the meat and onions, one for frying the tortillas -- and that was before I even got to the pan I planned to bake them in. It took HOURS. And for what, exactly? I mean, they're delicious, but there has to be something simpler, yes?

Yes. I got the original idea for this recipe at my friend Kate's house, when her husband served me a most delicious variation of the following. His was quite different, as he layers everything, and uses less, um, cheese, but the concept is the same. I'm sure it's not novel or unique, but it's DELICIOUS and easy, and feeds a lot of people for more than one meal, so it's budget friendly, too.

Enchilada Casserole

2 cups cooked chicken, chopped (I boil a whole chicken and pick the meat off the bones. It's cheaper that way!)
1 cup chorizo, chopped  (Gaspar's is my favorite brand)
2 14-oz cans Ro-Tel tomatoes of your choice, drained (I like lime and cilantro.)
1 14-oz can black beans, drained
1 package corn tortillas (about ten per package)
2 cups shredded cheddar cheese
2 cans or bottles enchilada sauce

See? Easy. 

In a large saucepan or dutch oven (I use the latter), mix the chicken, chorizo, beans, tomatoes and whatever else you want to use (I've used corn! Shredded cabbage! Peppers!) and stir over low to medium heat until warmed through.

In the meantime, pour some of the enchilada sauce into the bottom of a 9x13 pan and cover with four or five tortillas. Top with the chicken mixture, a layer of cheese and more enchilada sauce. 

Add another layer of tortillas, chicken, sauce and finally, use cheese as the last layer. Bake in a 350 oven for 40 minutes or until hot and bubbly. Serve with a simple green salad and voila. Enchiladas!

I like this recipe because it can be adapted for anyone's taste or dietary needs. It can be vegan (omit the cheese and put more tortillas as the top layer!), vegetarian (ditch the meat!), gluten-free (the tortillas or corn, and you can make your own gluten-free enchilada sauce here).

The possibilities are literally endless. 

Worst photo ever (I took it, of course), but trust: it's delicious. 

 

Comments

[ellbee]

I was planning this week's meals, and had just decided on including an enchilada casserole when I read this post! I usually make mine with a white sauce (inc. sour cream, cream cheese and jalapenos) but I agree with you that it's SO much easier to just layer it all together (plop!) than to deal with the frying, filling and rolling that comes with individual enchiladas (not to mention the dishes.) Lazy? Goodness no! Efficient, I say.