As the laptop keys do their best do drown out the sorrowing cries of a 2-month-old, I can’t help but wonder who really wants to cook anything complicated on a Wednesday night. It is, after all, the worst day of the week. So why waste the time making some crazy braised beef recipe you found flipping though the local paper one day? Might as well save that for Sunday when you might have some gumption to do so. Boiling some corned beef and cabbage is easy this weekend.
So, for this week, I give you my lazy chicken enchilada casserole. This thing came about one rainy day when I didn’t have much sitting in my cabinets but did have enough to make up something.
The first attempt went pretty well but not great. It turns out, baking corn tortillas in the oven tends to turn them into some sort of hard, yet chewy, corn-tasting brick. It is really quite amazing how it can at the same time both cut and soothe your mouth — like a half soggy bowl of captain crunch.
I later learned from some friends of ours that you need to soak them in enchilada sauce before baking. Eureka! It was the last puzzle piece of my homemade pie.
I’m sure this has been done many times, many ways. But here is the concoction the Sanders family enjoys and hopes you do too.
Chicken enchilada casserole
1 package chicken breasts (2 large)
1 can 6 oz oz diced green chilis
1 can 16 oz red or green enchilada sauce
1 can 12 oz sweet corn
1 package corn tortillas
1 small yellow onion, diced
1 or 2 green, red, orange or yellow peppers (depending on how much you like peppers) diced
2 teaspoon olive oil
4 cups mexican blend shredded cheese
1. Preheat oven to 350 degrees and cut chicken into ½ inch cubes and fry in 1 teaspoon olive oil. Season with salt and pepper to taste.
2. Sweat down diced onion and peppers in 1 teaspoon olive oil.
3. In a large casserole pan, place a layer of corn tortillas on the bottom, dipping both sides in enchilada sauce as you go. Add cooked chicken, peppers, onion, green chilis, corn and half of cheese into the pan.
Drizzle some of the enchilada sauce over the mixture.
4. Top with another layer of enchilada sauce dipped tortillas, then add the rest of the cheese and sauce.
5. Cook at 350 for 25 minutes, enjoy.