01/14/2014 – Easy Enchilada Casserole
Easy Enchilada Casserole
Two weeks into the new year and you’re getting back into a good routine, right? Answer the ‘what’s for dinner’ question with a super-easy, Enchilada Casserole that makes a great dinner that you can also pack into tomorrow’s lunch.
Enchiladas are traditionally made by rolling the filling inside each tortilla and laying them into a pan and covering with sauce. To minimize the labor, I started laying out the tortillas in layers, but I found they weren’t very cooperative to cut when serving.
So, I came up with the idea to chop the whole tortillas into pieces, which means the ingredients in the pan can now meet up with each other during the baking process instead of being separated by layers of tortilla.
I’ve done some taste-testing of store-bought enchilada sauces over the years. I must say Trader Joe’s Enchilada Sauce is the best on the shelves. And the price is always right!
When you make this dish, you can throw it together and bake it right away or refrigerate a few hours and bake it later. You can also substitute your favorite, cooked protein…and even go vegetarian with a meat substitute or just straight veggies!
Cheers to a New Year and always, to a healthy YOU!
Latest posts by Traci Antonovich (see all)
- Chicken Penne Alla Vodka [One Pot Pasta] - 08/16/2019
- Hot Spinach Artichoke Dip Recipe - 08/08/2019
- 50 Buddha Bowls to Reboot Your Plant-Based Routine - 08/07/2019