By now, you've probably caught on to the fact that I love leftovers. There are so many possibilities! If we ever have a little bit of extra meat or rice after a meal, it goes in the freezer until I'm ready to make a dish like this Quesadilla casserole.
This recipe was inspired by Laura's Layered Cheesy Salsa Enchiladas at Heavenly Homemakers. I've been tweaking her recipe for a while and eventually landed on this variation as my favorite. It's super-easy. You just stir most of the ingredients together, layer it in a pan, and bake. It also would be a great candidate for a freeze-ahead meal.
Ingredients:
- 1 cup leftover chicken, cubed or shredded
- 1 cup cooked rice
- 1 can black beans, or 1/2 cup dried beans, cooked
(pinto or kidney beans would also work well) - 1 cup salsa
- 1 14.5 oz. can diced tomatoes or tomato sauce
- 4 tortillas (I used whole wheat)
- 1.5 cups shredded cheddar cheese
- Mix together the chicken, rice, beans, salsa, and tomatoes/tomato sauce in small bowl.
- Grease a 13 x 9 inch casserole dish. Layer half of the mixture, two tortillas, and half of the cheese. Repeat the layers.
- Cover with foil and bake at 350 degrees Fahrenheit for 25-30 minutes.
The best part about this recipe is that is so flexible! You could use whatever meat you have on hand, add corn, or even omit the rice or beans. Want to make it gluten-free? Use corn tortillas instead of flour ones. We've also served this with guacamole or sliced avocado - yum!
Do you freeze your leftovers to use in future meals? It's such a frugal way to prevent waste, save money, and save time!
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