Lazy Enchiladas


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.  Image
    • 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
    • Image
    • 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?

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