Yup. You read that right. This is a mish-mash of two of my favorite “Mexican-inspired” recipes: a layered enchilada “pie” (similar to a lasagna) that I decided to make once a long time ago because it is genetically impossible for Flores women and their progeny to roll enchiladas without the tortillas cracking all over the place, and my tequila-lime shrimp recipe.
Hubby and I were feeling a little bit creative and wanted to use up some leftover chicken I’d made earlier that week, so I whipped up a bunch of the veggies from the tequila-lime shrimp, added shredded chicken (and some ground turkey I had in the freezer) and half a can of condensed cream of mushroom soup (since hubby said he didn’t want enchilada sauce).
I started with a layer of corn tortillas, put half a can of fat-free refried beans on that layer, topped it with a small amount of cheddar cheese, and more tortillas. Then I added the chicken and veggies mixture and a little more cheese. I repeated the pattern and topped the whole thing off with a touch of cheese (I didn’t even use a whole small package of the shredded stuff, and this served eight – yay for leftovers! – so it’s not as deadly as it sounds!). I baked it at 350 for about 45 minutes, until the cheese got all bubbly and golden.
It was so pretty, and unexpectedly light. The flavors were bright and it was SO good, even after the third day in the fridge.