Enchilada Lasagna

It may be a bit messy, but it was still delish.

It may be a bit messy, but it was still delish.

Pretty much everyone I know, myself included, seems to have been born in January.  While I love celebrating my friends, my dad and me, it gets expensive and exhausting.  This long weekend was a celebration marathon, with nights out for both John and Jessica, the co worker brunch I cooked for which turned into a full day celebration, and of course, that little ceremony happening 6 miles from my house!

When it came time to make dinner last night, I wanted to do something warm, budget friendly and easy.  Using a bunch of leftover ingredients, and some inexpensive staples I created an enchilada lasagna that definitely fit the bill!  Much quicker then rolling and stuffing individual enchiladas, and enhanced with lots of veggies, it was perfect for a cold night after a long weekend. 

The enchilada filling is ready to go into the "lasagna"

The enchilada filling is ready to go into the "lasagna"

Enchilada Lasagna

 

*Dust 3-4 chicken breasts with salt, pepper and chili powder.  Cook, cool and shred.

 

*While the chicken cooks, cut the following into a small dice:

 

Zucchini

Red bell pepper

Shitake mushrooms

Jalapeno pepper (seeded)

½ white onion

 

*Sauté the vegetables with:

 

1 TB olive oil

1 TB garlic, minced

1 chipotle in adobo, minced

Chili powder

¾ can refried beans

 

*Add the shredded chicken and heat until the mixture is well combined.

 

*Line the bottom of a small casserole dish with corn tortillas. Cover in enchilada sauce (I cheated and used a can!).  Spoon on about half the chicken mixture, cover with some shredded cheese.  Layer on more tortillas, sauce and chicken, then top with cheese and bake at 350 for 12 minutes.  Turn on the broiler and cook for 3 additional minutes, or until the cheese is brown and bubbly.  Allow the casserole to set for a few minutes, and then enjoy!

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