Enchilada Casserole
I was recently asked what I do with all of my leftovers. A few of you have been really wanting Instant Pot recipes. This is something I do with random Mexican/Tex-Mex leftovers in my Ninja Foodie. My son and his friends loved this. They said it's like a combination of nachos and enchiladas. I like it because it uses up leftovers, and it is super quick for busy evenings.
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Enchilada Casserole
broken chips or broken tortillas
beans/refried beans/chili
leftover taco meat/leftover chicken
partial onions/olives/tomatoes/fajita veggies (grilled veggies)
cheese remnants
3 cups of my fresh tomato enchilada sauce
sour cream, chopped cilantro, and olives to garnish
You see where this is going. I warm up my canned enchilada sauce on the stove, just until it comes to a low boil, then turn it to a low simmer. In my Ninja Foodie (Instant Pot), I turn it on warm and add 1 cup of enchilada sauce. Make a layer of broken chips or tortillas. Next, add you're filling. I used some leftover taco meat. Cover with cheese and veggies; this layer was Coby Jack and olives.
Add another cup of enchilada sauce. Add another layer of chips or broken tortillas, then add your filling, such as leftover refried beans. Top with enchilada sauce, more cheese, and veggies. You can stop here or add as many layers as you want. I turned on the broil setting and boiled it for 8 minutes. I like my cheese darker than some. Start checking it at 6 minutes and decide if you want it longer.
Don't get so busy making a living that you forget to make a life.
- Dolly Parton
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