I’m probably the world’s worst person at following a recipe that I know. Sometimes it works well; sometimes it works less than well.
Sometimes (as is the case of the Mississippi Roast I made yesterday) I misread or forget an ingredient (at 5:30 in the morning when you are racing around trying to gather lunches and stock the slow cooker and get ready for work it happens). Sometimes, I substitute ingredients.
And, sometimes, after a long, hard day at work, I get…lazy. There! I said it. The recipe I am going to share with you today (my adaptation of Wholly Guacamole Enchiladas by Mommy Hates Cooking) is the product of my extreme laziness. Rather than enchiladas, it became more of an enchilada casserole.
It was still yummy, but I don’t have the patience to warm corn tortillas to make them pliable, then fill and roll them, cursing them when they still tear and crack anyway on the best of days. After a day of teaching? It’s not happening.
So, I put a bit of the sauce in the bottom of a 9×13, spread six corn tortillas flat, then put the enchilada filling on top, then six more tortillas followed by sauce and cheese. It turns more into an echisagna at the end, but it is still delicious.
Note: the one thing I will INSIST upon is that you use an enchilada sauce that you like. I used one from my Aldi run and it was too spicy for anyone except me. They still tasted awesome, but Muffin and Josh couldn’t finish theirs. And the sauce was really watery.
But here’s what I did.
Guacamole Enchilada Casserole
(Adapted from Mommy Hates Cooking–See Link Above)
12 corn tortillas
1 large can red enchilada sauce (28 ounces, I think)
2 cups cooked and shredded chicken breast
1 can Rotel (the original says drained…I just realized that)
4 green onions, sliced
1/4 cup cilantro leaves, roughly chopped (I could still tell there were leaves in mine.)
16 ounces guacamole (I had two 8 ounce packages in what I purchased from Aldi, so I used it all.)
2 cups shredded cheese (I used a mix of sharp and mild cheddars. Monterey Jack would be awesome as well.)
Preheat the oven to 350 degrees F. Mix in a bowl chicken, Rotel, green onions, cilantro, and guacamole, ensuring it’s well-mixed.
Lightly coat the bottom of a 9×13 Pyrex baking dish with enchilada sauce. Place six tortillas on the bottom of the pan, overlapping slightly as needed. Pour and spread all of the guacamole mixture over the tortillas, smoothing as needed.
Cover with six more corn tortillas, arranged as before, pressing slightly to adhere and smoosh. (Yes, smoosh is a technical term.) Cover with remaining sauce (I love saucy enchis!) and cheese.
Bake until hot and bubbly (about 30 minutes) and cheese is melted. Let sit 10 minutes then cut and serve like lasagna.
What is your favorite lazy shortcut?
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