Hey, gang, I don’t know how many remember our feature Deep State Kitchen…
But, given everything that sucks right now, I decided to share a recipe, we’ve recently tried.
Quick and Dirty Enchilada Caserole shared by Lenny Ghoul:
serves 4.
Ingredients:
20-24 ct. box of frozen beef or chicken taquitos – Lenny Recommends: Jose Ole or Delimex
16 oz. can of your favorite re fried beans – Lenny Recommends: La Preferida
6-9 oz package of instant Spanish rice – Lenny Recommends: Knorr
10-14 oz. can of red or green enchilada sauce – Lenny Recommends: A la Orden or Hatch
4 oz. can of diced green chilies
Small can of sliced black olives
Couple of finely chopped green onions
8 oz. of shredded/grated Colby Jack cheese
Pre-heat oven 375°
Lightly coat 13 x 9 cooking dish with non stick spray.
Prepare rice as per instructions.
Spread beans evenly into bottom of cooking dish.
Add cooked rice on top of beans.
Gently press frozen taquitos into bean/rice mixture in a tight row along the wide end. Should fit most of them with some space along the top for the last couple.
Cover taquitos rice and beans with enchilada sauce. Cover everything with the cheese.
Evenly distribute black olives, green chilies and green onions over the top of everything.
Cook in 375° oven 30-35 minutes or until middle taquitos are hot.
Serve with sour cream, guacamole and tortilla chips.
A few notes:
The husband and I did not have the complete recipe; we had rice and beans with as a side dish to the Quick and Dirty Enchilada Casserole.
The husband also cooked them in a casserole dish on the top rack of his gas grill at 350° for about 40 minutes.
I adore enchiladas.
I love enchiladas.
While this will never change my adoration or love for enchiladas, I gotta say for those without much time; for those that just don’t wanna go to a lot of effort to make enchiladas, these really did turn out great.
We’ve made them twice since I only half-ass’d remembered the recipe that Lenny shared.
This is an open thread
