I absolutely love cooking, but I have to be in the right mood to do so. I wanted enchiladas for dinner, but I did some major grocery shopping after work and by the time I got home my motivation to preheat the oven was pretty lukewarm. But, in the spirit of putting to use some of the goodies I purchased, I tossed this rough-around-the-edges concoction into the oven and it ended up tasting great.
Lo’s Lazy ‘Ladas
3-4 cups shredded chicken
2 cups frozen corn
28 oz. can green chile enchilada sauce
6 oz. can large black olives, rough chop
4 oz. can diced green chiles
1 ½ cups grated cheddar
8 medium-sized tortillas, torn into strips
Here’s my layering system: Tortilla strips dipped in sauce. Goodies (chicken, corn, olives, chiles, cheese). Repeat. If baking with a 9-by-13-by-2-inch dish, you’ll end up with, going from bottom to top: tortillas, goodies, tortillas, goodies, tortillas, extra cheese, extra sauce.
A couple notes to consider…
First, I bought a rotisserie chicken at the store and removed all the meat when I got home. I ended up using about ¾ of the chicken meat in this dish.
Second, I used a packet of Mission Artisan Style Tortillas (flaxseed and blue corn blend) for this recipe. Straight-up corn tortillas would have given the dish a little more texture, but this is what I had in the fridge, so that’s what went into the dish. If you’re interested in trying these tortillas, print out this coupon first.
