A few days ago, I made a roast chicken and we only ate a little of it. The thing sat in my refrigerator like a giant elephant mocking me because I couldn’t think what to do with it. We had tacos from it on Cinco de Mayo, but that didn’t use up all the chicken. I also had some left-over charred Anaheim chilis and some charred Italian tomatoes sitting in the refrigerator. It seemed I had the ingredients for enchiladas.
When we went to the store, I bought extra tortillas and extra sauce for my enchiladas. Yes, I buy canned sauce. It’s good and I don’t have to make it from scratch – but sometimes I do, like when I make Enchiladas with Three Pepper Sauce. But, I didn’t want to spend Mother’s Day in front of a hot stove, so I got the canned sauce. I also didn’t feel like burning my fingers rolling up hot tortillas. A layered casserole would be appealing and a lot easier.