Enchiladas Perezosa
A few weeks ago I posted a recipe for enchiladas that was a little labor intensive (to say the least). I promised to post an easier version that’s easy to put together but doesn’t entail all the work. I make these when I am craving enchiladas but I am short on time or need a dish I can make ahead and just pop in the oven at the last minute. The recipe isn’t anything new or original and it goes by several names, including ‘Mexican Lasagna’ or ‘Enchilada Casserole’. I call it ‘Enchiladas Perezosa’ (Lazy Enchiladas). Whatever you call it, it’s good! You can easily make this on a work night with a few ingredients that you can pick up at any supermarket. It takes about 30 minutes to prepare with an additional hour of cook time. I use canned sauce and a roasted chicken from the store to make it easy and fast. You could upgrade to homemade sauce if you happen to have some in the freezer, and use some leftover chicken if you happen to have some on hand. You can also make substitutions in the kinds of meat or cheese you use. One of the things I like about making casseroles, it is a great opportunity to clean up the odds and ends in the fridge. OK, let’s get started!
Enchiladas Perezosa Ingredients - Shredded chicken, 8-10 ounces cooked
- 1 package corn tortillas (12 Tortillas)
- 1-19 ounce can ‘Las Palmas’ enchilada sauce (mild)
- 1-15 ounce can tomato sauce
- ½ cup cup green salsa (or to taste)
- 1-16 ounce can refried beans
- 2 cups Monterey Jack cheese, grated
- 3-4 ounces of feta, crumbled
- 2 cups sharp cheddar cheese, grated
Optional garnishes - Shredded lettuce
- Chopped tomatoes
- Salsa
- Avocado
- Sour cream
Instructions - Spray the bottom of a 13x9 pan with cooking spray. Combine enchilada sauce and tomato sauce in a wide bowl. Cut all but three of the tortillas in half. You will be using 4 tortillas for each layer, dipping each in the sauce as you go. Use a whole tortilla in the middle and the halves to line the outer edges. On top of the first layer of tortillas, spoon on a little extra sauce and evenly spread the refried beans and feta cheese over that. Place another layer of coated tortillas to form the next layer, dipping each into the sauce. Over this layer place the chicken, green salsa, and 1 cup each of cheddar and jack cheese. Then place the last layer of coated tortillas over the chicken cheese layer and spoon more sauce over the top. You should have about 1 cup of sauce left over. Spread remaining grated jack and cheddar cheese over the top. Cover tightly with foil (Tip: Spray the side of the foil that is over the casserole with cooking spray to avoid sticking). Bake in a 350 degree oven for 45 min. Remove the foil and bake an additional 10 minutes. Let it cool for 10 minutes. While the casserole is cooling a bit, heat the left over sauce in a small sauce pan, and pour a small spoonful on each plate. Cut the casserole into squares and plate each piece over the sauce. Garnish with lettuce, salsa, sliced avocado, and sour cream if desired.
- Shredded chicken, 8-10 ounces cooked
- 1 package corn tortillas (12 Tortillas)
- 1-19 ounce can ‘Las Palmas’ enchilada sauce (mild)
- 1-15 ounce can tomato sauce
- ½ cup cup green salsa (or to taste)
- 1-16 ounce can refried beans
- 2 cups Monterey Jack cheese, grated
- 3-4 ounces of feta, crumbled
- 2 cups sharp cheddar cheese, grated
- Shredded lettuce
- Chopped tomatoes
- Salsa
- Avocado
- Sour cream
- Spray the bottom of a 13x9 pan with cooking spray. Combine enchilada sauce and tomato sauce in a wide bowl. Cut all but three of the tortillas in half. You will be using 4 tortillas for each layer, dipping each in the sauce as you go. Use a whole tortilla in the middle and the halves to line the outer edges. On top of the first layer of tortillas, spoon on a little extra sauce and evenly spread the refried beans and feta cheese over that. Place another layer of coated tortillas to form the next layer, dipping each into the sauce. Over this layer place the chicken, green salsa, and 1 cup each of cheddar and jack cheese. Then place the last layer of coated tortillas over the chicken cheese layer and spoon more sauce over the top. You should have about 1 cup of sauce left over. Spread remaining grated jack and cheddar cheese over the top. Cover tightly with foil (Tip: Spray the side of the foil that is over the casserole with cooking spray to avoid sticking). Bake in a 350 degree oven for 45 min. Remove the foil and bake an additional 10 minutes. Let it cool for 10 minutes. While the casserole is cooling a bit, heat the left over sauce in a small sauce pan, and pour a small spoonful on each plate. Cut the casserole into squares and plate each piece over the sauce. Garnish with lettuce, salsa, sliced avocado, and sour cream if desired.
Enjoy!
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