Friday, March 27, 2009

3 Layer Red Chile Enchiladas

Since I have been slacking on menu plan Monday's for the past few weeks I find myself coming up from my sewing studio at whatever hour hunger strikes me and scrounging around for what to make.

Tonight I opened the frig and found: an open can of refried beans with a small scoop missing that I assume Mr. Rainbow Creek used for bean dip, a package of corn tortillas that were on the verge of expiration, 2 thighs and one leg leftover from the roasted chicken we had earlier this week, a package of Sargento 4 Cheese Mexican blend left from the queso fundido. My heart leapt at the thought that I might have a can of enchilada sauce in the lazy susan. And indeed I did had not one but two cans! One last thing, an onion.
I make my enchiladas lasagna style because it a lot less work and not as messy as the rolled up kind. And just as tasty.
Once you grab all your ingredients it is a good idea to prep everything and line it up. I am all about mise en place, everything in place before assembling and cooking. It dirties a few extra dishes but at least you aren't running to the frig or struggling to open a package of cheese with sauce dripping down your arm. Ask me how I know.
First cut your tortillas in half, I find that this makes it easy to line the whole pan nicely. You can do an 8X8 or 13X9 pan. But you might as well do the big pan because the leftovers are so good for lunch tomorrow or can be frozen for another meal.

I chopped the chicken into small cubes and mixed in one small diced onion. Put the sauce in a wide bowl for dipping the tortillas, pour your cheese into a bowl, I heated the beans a little so they would spread easily. I also sprayed the pan with Pam to prevent sticking, baked on cheese can be hell to clean up.

For the first layer dip the tortillas in sauce and line the pan. Cover this layer with one can of refried beans (1/2 if using 8X8) sprinkle a little cheese over the beans.

Here is the layout of the next layer of tortillas. I put the cut sides toward the outside of the pan and lay a row down the middle.

Next add the chicken and onion layer, top with a little more cheese.

Add the last layer of tortillas and cover with the rest of the sauce. I use the large can of sauce that I get at Sam's. If you live somewhere like the east coast where you can only get those tiny cans of sauce you will need at least 3 cans, maybe 4.

Cover the top with the rest of the cheese. Cover pan tightly with foil and bake in 350 degree oven for 30 minutes, uncover and cook 10 minutes more until cheese is bubbly.

I keep it simple and serve this with a side of salad greens with a little cilantro mixed in, and diced tomatoes. A little sour cream is good for topping too.

1 comment:

  1. At last, someone else who makes enchiladas lasagna style. My husband turns his nose up because I don't use a recipe. I'm forwarding this to him, so there.