Enchilada Hotdish
This is a fun way to use up bits and things you have in the fridge. I had a roasted squash, some mushrooms that I forgot about, some greens and black beans in the freezer, and half an onion. I was inspired!
INGREDIENTS
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Roasted squash, scooped and diced
Mushrooms, chopped
Cooked chicken breast, shredded
Spinach, cooked and frozen ( you can use fresh)
Cheddar cheese, shredded
Other ingredients
Chopped onion
Corn or flour tortillas
Green or red enchilada sauce (I used 1 large can of green sauce)
METHOD
Preheat oven to 350 degrees. Chop onion and mushrooms. Sauté in a skillet till the onions are soft. Spray a large casserole dish with cooking spray. In a shallow bowl, add a bit of the enchilada sauce. Dip each tortilla in the sauce and arrange on the bottom of the dish so they overlap slightly. Spread half of the chicken, squash, spinach, mushrooms and onion in an even layer. Sprinkle with cheese and 1/3 of the sauce. Repeat. Tip with one more layer of tortillas and cheese. Bake for 35-40 minutes. Let sit a few minutes before serving.
