I don’t know why I am calling these lazy, because they actually took a lot of prep work. And way too many dishes for a meal for one person who doesn’t own a dishwasher. However, they are WORTH it. Seriously. Also I didn’t take a final photo because I used gluten-free tortilla shells that I didn’t defrost properly so they completely fell apart. It’s ok though. Enchilada casserole!
- 4 boneless, skinless chicken breasts (or a whole chicken- if you use a whole chicken, cook it for about an hour)
- 1 onion, – 1/2 sliced, 1/2 diced
- 4 cloves garlic, minced
- water to cover the chicken
- 1 cup cooked rice
- 1 can beans
- 1 jar of salsa (or you could make your own)
- jarred jalapeños, to taste (I used about 6)
- 6-8 tortilla shells
- shredded cheese
- equal parts cumin, paprika, and chipotle powder
Put chicken in a pot with sliced onion, garlic, and water to cover. Bring to a boil and let cook (about 25 minutes for the breasts, an hour for a whole chicken).
- Shred cooked chicken (and get rid of the onions in the chicken broth. Or reserve the broth to use in another recipe.
- In a large bowl, mix rice, chicken, beans, cilantro, lime juice, jalapenos, onion, about 1/4 of the salsa, and the seasonings.
- Cover bottom of a casserole dish with salsa (thinly cover)
- Place one tortilla on the bottom, fill with rice mixture, and roll up. Repeat with all of the tortillas, putting them up against each other to keep them from opening.
- Top with remaining salsa and shredded cheese
- cook in the oven at 400 for about 15-20 minute, or until cheese is bubbly
- Oh! And if you were planning on freezing these, cook without the cheese on and less salsa.
- bullet points, why won’t they go away?