Enchilada Casserole

I am for anything that is easy to cook but it’s also a plus when it uses up leftovers, can be thrown into a casserole dish and is actually good to eat on top of all that.    I think I have a winner with this latest throw together meal.

First let me start out by saying I meant to follow a recipe, I had recipe in hand actually,  But it was the end of the week and well a lot of things happen.  I was too lazy to walk to the basement for the veggies in the deep freeze (see my other post on me being a lazy cook, I wasnt kidding) the green chili sauce I had in the fridge went bad, and well just a few other little things like my husband didn’t want anything vegetarian so I looked in the fridge and came up with this.

olive oil ~ 1  medium onion diced ~ 1 medium zucchini shredded ~ A 19 oz can of black beans rinsed ~ a 14 oz can of diced tomatoes ~ 2 cups shredded chicken ~ 1 tsp ground cumin ~ 12 corn tortillas torn to pieces ~ a 19 oz can of mild red enchilada sauce ~ 2 cups of cheddar/jack cheese.

Put some olive oil in a pan and cook the onions for a few minutes then add the zucchini and cook a few more minutes, turn off the heat and stir in the rest of the ingredients till well mixed.   Throw everything into a casserole dish and bake until hot and bubbly.    Garnish with sour cream, lettuce, black olives or what ever you wish.

If you are wondering about the zucchini, I didn’t tell my family it was in there and they didn’t  have the slightest idea it was there!   I even forgot it was there to be honest.

So we had a good meal, got rid of some things that was just going to go to waste in my fridge and we are all happy as can be.   We love our mexican style food here, If I make it again I will put a side of refried beans with it or even make some guacamole to add with it.   The possibilities are limitless.

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