Our routine for meals have been either casseroles and one pot meals. Only because they last for a couple of days. I was going to make an eggplant lasagna but didn't want to brave the cold rainy weather outside so I checked the pantry and the fridge and wondered if there was anything I could make.
So I came up with this enchilada. I had a few shredded chicken; potatoes; I didn't have salsa so I substituted can of chipotle peppers in adobo sauce and a can of diced tomatoes, chili style; chopped onions, etc.. and put in a big bowl sprinkled with a little cheese and low fat sour cream. oh and splashes of tamazula hot sauce (the best hot sauce ever).
oh yeah i boiled two small potatoes and chopped them up (skin & all) and mixed them all up.
then layered in a baking dish with two types of enchilada sauce and of course corn tortilla and baked.
it turned out pretty good and it lasted for 3-4 days. i don't think we'll be eating enchilada for awhile though.
A blog about my fascination with the history & culture of food. A place to share recipes that have been shared with me. "The discovery of a new dish does more for human happiness than the discovery of a new star." - Jean Anthelme Brillat-Savarin
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