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  • Jill Devine

Chef Liz prepares an easy dish for moms on the go

Updated: May 22, 2020


Photo by Caroline Attwood on Unsplash

When Chef Liz and I recorded her episode for the podcast, I asked her to come prepared with a meal idea for busy moms on the go. Even though you may not be “on the go” because of COVID-19, life is still busy, and I doubt you want to be in the kitchen all night.


Chef Liz exceeded my expectations and brought me the following recipe:


Enchilada Lasagna


Ingredients:

  • One rotisserie chicken - pulled (cooked and store bought) - omit the chicken if you are looking for a vegetarian option and add more black beans, a can of corn, or a veggie of your choosing

  • 12 to 14 white corn tortillas

  • Large bag of queso fresco - shredded

  • 28 oz. can red enchiladas sauce

  • 1 can black beans

  • 1 small can green chilis

  • 2 limes quartered

  • 1 bunch fresh cilantro

  • 1/2 cup cooking oil

Instructions:


Start oven at 350 degrees F. In a large pie pan, enamel pan or Pyrex (any container to bake in that’s at least 4 inches deep), rub a few teaspoons of the oil on the bottom and sides of pan.


Shingle tortillas to cover the bottom. Spread pulled chicken over tortillas spreading for coverage. Ladle enchilada sauce over chicken. Sprinkle with queso and repeat tortillas layer on top. 2nd layer, add beans to chicken. Repeat layers till you’ve used all the product.


For top layer use remaining enchilada sauce, sprinkle with cheese and green chilis. Bake at 350 until bubbling around the edges. About 20 to 30 minutes. Remove from oven and top with torn fresh cilantro. Serve with lime quarter and enjoy!


Of course I forgot to take a pic of the finished product. Fail.


You know I'm not a cook and I was even able to make this recipe at home. It was a hit and it was soooooooo easy! It will become a staple in our household.

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