Ship Full o' Pirates

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I know how to make regular enchiladas, but I am never hardly ever motivated to do so.  Making enchilada casserole is so much easier, AND it tastes better (my opinion, likely due to the “less work” aspect) than regular enchiladas.  And tip #482 in the Official Mother Hen Homemakers Handbook asks the obvious question, “You were gonna chew it anyway, weren’t you?”

Chicken Enchilada Casserole

• 1 Onion, chopped
• 2 Tbsp Oil
• 1 – 20 oz can Enchilada Sauce (I use Rosarita)
• 1 – 8 oz can Tomato Sauce
• 8 to 10 Corn Tortillas, cut up (’bout 1″ pieces)(cut the whole stack as one entity)
  
• 4 Chicken Thighs, cooked and cubed (’bout 1 inch cubes)
• 1 – 26 oz can Ranch Style Beans, drained
  
• 1 – 9 oz can Hominy, drained
• 1 – 4 oz can Green Chiles, diced and drained
• ¾ lb Cheddar Cheese, shredded
• 1 – 2¼ oz can Black Olives, drained

Saute onion in oil in yer large skillet.  Stir in enchilada sauce and tomato sauce.  Now begin layering all of your ingredients in yer large crock pot as follows. Using about 1/3 of the total amount of each item, each time around.

1. tortillas
2. chicken
3. beans
4. hominy
5. green chiles
6. black olives
7. sauce w/onions
   
8. cheese

Casserole Tip

Casseroles are (usually) not rocket science.  If you don’t have the big can of beans or if you mess up the order of layers NO ONE WILL REPORT YOU TO THE KITCHEN AUTHORITIES.

Repeat the layers until you run out of stuff and then stop. Now turn your crock pot on high for the first hour and then down to low for a few more hours.  My crock pot cooks fast.  It’s a fast slow cooker, very neurotic.  But, as I was about to tell ya, my crock pot can do this in about 3 hours, yours may take longer.

This recipe really breaks my rule about selecting recipes with the lowest number of ingredients.  But since the ingredients are mostly canned things, it’s still very easy.  And it makes a large amount of food.  It’ll serve 10 hungry people, easily.  And it’s one of our favorites because it’s very delicious.

Would you like another tip from the Official Mother Hen Homemakers Handbook?  Way before I was any kind of a cook, I hated recipes that called for cooked cubed chicken.

In my inexperienced mind, that only added a huge, extra step to the already overwhelming number of steps involved in preparing the dish in the first place.  I am reluctant to admit how long I had been married before I realized that I ought to be cooking the meat on the day I shop for it (or the next day).

Now I cook all of the meat for the week at once. Chicken parts go in the oven.  Ground beef goes in the frying pan.  Really, if I was gonna have pork chops or steak, I would cook that the day we eat it.  But that doesn’t get eaten ’round here hardly ever.

I use quart size ziplock bags to freeze my already cooked meats.  The day I want to use the meat, I just remove the ziplock bag from the freezer a coupla hours before I want to cook.  I take the meat out of the bag and put it in a glass pie plate and pop it in the m’wave for a bit.  There ya go; cooked, cubed chicken.

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