So today I decided to cook. Well, yesterday I decided to cook, but I didn’t have ingredients. So today I actually did cook, since I went shopping yesterday. Last… Wednesday? I had one of my friends and his wife over, and his wife and I cooked Lasagna. She made a passing reference to using tortillas instead of lasagna noodles to make the lasagna, so I figured that’d be interesting…
HOWEVER instead of a simple 1 to 1 replacement of noodlesfor tortillas, I decided to totally mexican-ize the meal.
Now it’s a pretty simple recipe. I mean, come on, I’m a bachelor!
- 1 (20)pack of 6″ tortilla shells
- 16oz cans refried beans
- 2+ cups of taco cheese
- 3+ boneless/skinless chicken breasts
- a packet of taco seasoning appropriate for 1lb of ground beef
- As much Chunky Salsa as you so desire
Preheat the oven to 400 Degrees. Cut the chicken into chunks. Large or small as you’d like. If you do em large, you’ll probably want to use more chicken breasts. I’m of the opinion you can never have too much meat… Brown the chicken in a frying pan.
While the chicken is browning, grease the bottom of a 9×13 baking pan. Then layer it with two layers of tortillas. Spread some of the refried beans over the tortillas.
By now the chicken should be done “browning” cut one of the larger chunks in half to see if it’s cooked through, if so, turn off the heat and stir in the taco seasoning. After the seasoning and the chicken are thoroughly mixed, add half the meat to the baking pan on top of the tortillas and beans. Spread the chicken and beans evenly over the tortillas. Add half the Salsa and spread it evenly over the beans and chicken. Add a cup of cheese also spread evenly.
Now basically this is the first layer of tortillas, beans, meat, salsa and cheese. Add a second layer and top it with tortilla. Now simply add salsa and your remaining cheese to the very top.
Toss this sucker in the oven for 30-40 minutes or until it is thoroughly cooked. Let it cool a little bit, and walaa! Mm Mmm! Enchisagna goodness!
—Zach