Some day I may have the patience for a multi-day recipe, but no time soon.
Tonight, it was easy/lazy leftover enchiladas. Pour some red enchilada sauce in the bottom of a baking dish. Cover the bottom of the pan with corn tortillas. Spoon leftover rice and beans over the tortillas. Add shredded cheese and more sauce. Add another layer of tortillas. Add shredded leftover rotisserie chicken. Add more cheese. Add another layer of tortillas and top with more cheese and sauce. Bake at 400 covered in foil for 20 minutes. Bake uncovered an additional 5 to 10 or until top gets a little crispy.
Easy, tasty, and saves you from throwing out food.
While we ate, we had the chicken carcass on the stove in a small pot of water with some herbs to start a stock for soup later in the week. We've since added celery, carrots, onions, more herbs and spices, some cooked chicken chunks, a bit of soy sauce, rice vinegar, ginger, and broken up uncooked spaghetti. Preliminary tasting leads me to believe it'll be a nice soup by the time we eat it tomorrow or the day after.
