Mexican lasagna was on the meal plan last week and normally, I make it with layers of tortillas, then filling, then tortillas, then filling, then tortillas, then cheese, however I was feeling fancy and I rolled them into enchiladas.
I don’t have a dog any more, so occasionally, I dog sit to quell the urge to have another full time. This week, I have been sitting a dog named Sergio, or as I call him, Badbadbooyy. He isn’t bad, a little needy, but absolutely not bad and he is completely unfazed by whatever name I call him as long as a belly rub accompanies the name calling.
Our cockapoo has/had severe separation anxiety and could not be left alone as she barked & howled like she’d been abandoned at the bottom of a ravine in the middle of the Rockies so I accommodate Sergio the same way in that he isn’t left alone. (I rent and have a downstairs neighbour who is less than thrilled listening to the dog wail out a song of her people), so on Friday, when I had to go grocery shopping, Sergio went to my daughters house with her dog (the aforementioned cockapoo and her dog sitting client, Oscar).
Sergio had been at home all day with my son and had been let out in the yard a couple times (the cockapoo is a senior so we judge all dogs by Stella’s bladder), but he did nothing. 10 minutes at my daughters’ house and he promptly peed on the living room carpet – he has never done that before but he didn’t look at all apologetic. On our way back to pick him up, the carpet cleaner would be coming with.
My son & I went grocery shopping, went home, split meat for the freezer, picked up the carpet cleaner and went to pick up Sergio.
All this to say, I was in no mood, when all was said & done, to pull meat out of the freezer, cook it, then assemble dinner, so I used a can of chicken from Costco. I bought them but honestly had no real intent to use one, just got them to bulk up the pantry – fortuitous.
Now, on with dinner.
- 15-20 Plain 8″ tortillas
- 2 cups cheddar cheese, grated
- 1 can chunk chicken breast (354g), drained
- 1 jar (2 cups) black beans, drained & rinsed
- 1 cup chopped bell peppers
- 8 pickled olives, chopped (I use Kirkland brand which are really large)
- Enchilada sauce
- More grated cheese for on top
- Sour cream/Green Onions/Salsa for serving (if desired)
Put the chicken, black beans, first amount of cheese, peppers, and olives into a medium bowl. Mix til well dispersed (shred that chicken).
Spread 2 TB of salsa on a tortilla, add a couple heaping TB of the filling, roll it up, place it in a baking pan. Continue til you run out of filling or run out of room in the baking dish. I ended up using 2 10×16 ceramic dishes.
Either open a can/jar of enchilada sauce, or make a batch. I use a recipe for it that I found on GimmeSomeOven’s blog….below:
All I changed, this time, is to not put in any chicken broth – I used a 796ml can of diced tomatoes instead.
Pour the sauce all over the contents of your dish(es), top with some cheese and bake at 350 degrees until cheese is melty and the sauce is bubbling.
Let it sit for a couple minutes, then serve.
If you want to make this a lasagna, rather than rolling individually, put some enchilada sauce in the bottom of the pan, add a layer of tortillas, a layer of filling, a layer of enchilada sauce, another layer of tortillas, a layer of filling, a layer of enchilada sauce, etc, until the pan is full or you’re out of filling. Top with the remainder of the enchilada sauce and some grated cheese. Bake at 350 degrees until cheese is melty and sauce is bubbling.
Let sit a couple minutes, and cut into pieces to serve.