It's time again for the Wednesday Weekly Blogging Challenge hosted by Long and Short Reviews.…
It’s that time again. The Wednesday Weekly Blogging Challenge hosted by Long and Short Reviews. Today’s topic is: Favorite Comfort Foods
First off, is it just me, or is it mainly in the winter when comfort foods really hit the spot? Also, why are they primarily unhealthy?
Virtually anything “casserole” or with gravy is a comfort food. Also chocolate… chocolate cake, cookies, ice cream … I swear, I think I’ve put on five pounds just thinking of ideas for this post.
Other comfort foods are those that make me remember of my childhood… my dad’s Portuguese stuffing (which no one but me or my mom will eat anymore) or my mom’s tamale pie.
Maybe some day I’ll share the recipes when I’m not too lazy to go to the kitchen and fetch them.
In the meantime, make due with an enchilada casserole that I can share now, lazy or not, because it’s one I wing… actually, most of what I cook I do without a recipe, but this one is pretty foolproof.
I wish I had a picture, but that I can’t share directly from my brain… so, without further ado, I give you enchilada casserole (I’m using cans/boxes as an idea, but you’re welcome to make your own whatever it is from scratch–I’m about half and half if I do. Depends on how much time I have):
Enchilada Casserole aka Mexican Lasagna
- One pound of your choice of meat (chicken, beef, pork), cooked with taco seasoning added.
- One package of flour tortillas (corn will make the casserole WAY too dry, so use flour). The tortilla can be any size, you’ll just cut to fit the pan.
- 1 jar of cooked salsa
- 1 can of chopped green chilies or jalapeños depending on how spicy you like things
- block of cream cheese, softened
- 1 can of black beans
- 1 box of Spanish rice
- 1 can of corn
- 1 can enchilada sauce (sometimes I use red, sometimes green–I actually prefer green)
- Shredded cheese (your choice of how much to use).
Preheat oven to 350.
In a large bowl mix together meat, beans, rice, corn, cream cheese and chilies. Set aside. This is your filling.
In a 9 x 13 pan layer as follows:
Salsa (must be on the bottom so the tortillas won’t stick), tortillas (cut to fit pan), filling, shredded cheese. Repeat until you reach nearly the top of the pan. Once it’s filled, pour enchilada sauce over the top. Cover (lid or foil) and bake for about 30 minutes or until cheese on top is melted and center is warm.
Serve with choice of toppings: sour cream, guacamole and/or pica de gallo.
Hope you love it as much as I do 🙂