Lazy Mom's Enchilada's

My husband is gone tonight playing a softball game. It would be so easy to just skip making dinner and have the kids make Top Ramen.

Instead I made a enchilada casserole. I used to make enchiladas the traditional way. Cook a whole chicken. Pick it. Simmer home made sauce. Sauce a tortilla. Fill a tortilla. Roll a tortilla. It took hours. Somewhere along the line, I decided this was way too much work. So my style enchilada casserole was born.

The great thing about easy to put together meals is the kids can help every step of the way. My daughter Savanna was my helper tonight. She picked and shredded the deli bought rotisserie chicken. She squeezed the limes for the salad and made the salsa. All while I chopped: onion, avocado and tomato.

When the casserole came out of the oven, my son came bounding down stairs professing "Something smells great". He showed his approval when he took a 3 inch square portion of casserole. He also ate every last bit of the salad and then he licked the dish clean.
It may be an easy lazy mom meal, but it tasted great and I got to enjoy an evening with my kids.

Enchilada Casserole

Ingredients:
A dozen or more corn tortillas
1 19 oz can Enchilada sauce
1 12 oz can Enchilada sauce
1 packet Taco seasoning
1 bag Mexican cheese blend
1 Deli Rotisserie Chicken

Preheat oven at 350

Pick and shred meat of the chicken with fingers. Mix shredded chicken, 1/2 cup enchilada sauce and Taco seasoning in a large bowl. Add additional garlic, cilantro and cumin if you like.



Ingredients

In a 9x9 baker pour some sauce in the bottom of the pan, layer 4 corn shells, top with a spoon full of sauce on each shell and spread around. Cover with a layer of chicken mixture and top with cheese. Continue layering until all the meat is gone. Top off with a layer of tortillas, the rest of the sauce and cheese to cover. Bake till melted and bubbling.

Savanna eating the skin



Enchilada Casserole and Onion, Avocado, Tomato Salad