Bad news. We have termites, maybe.
A few weeks ago, we decided to buy a table from the downtown market. Who knew getting downtown and back could take all day? Traffic here is out of control and efficiency is not a strong point of the market experience. But in the end we hauled our large wood table and six chairs straight up into our apartment and gazed upon the beauty of a piece of real furniture.
And when I say we hauled it, I mean that maybe my job was holding the McDonald’s that we picked up on our way home and supervising the lifters.
We’ve had friends over for dinner (four friends, to be exact) and we’ve had some sweet kids from the shelter over to make cookies. Since it’s really the only group-friendly furniture we have, everything centers around that table. We love it.
Then, the discovery.
Bjork found a little pile of mystery dust under one of the chairs. A hop, skip, and a jump through Google images confirmed, unofficially, that we have termites. And then a search of the apartment confirmed that those ants we have? Are actually termites. Probably. It’s kind of hard to tell because they’re small and fast and we try not to look at them.
Whatever they are, they’re EV-ERY-WHERE. Bedroom. Office. Kitchen. Coming out of the electrical sockets. How does that even work?
The plan is still TBD. Right now option #3 (ignore the situation and put out more a few more of those sticky ant traps) is looking mighty appealing.
But come on now. That was gross of me to talk about termites when I really needed to talk THIS.
This is a Chicken Enchilada Casserole and it’s sososososo delicious. It’s like taking all the goodness of an enchilada, stacking it up, and baking it under a layer of cheese. It’s also incredibly easy. Hello, did you see that there are only FIVE ingredients here? As I was writing the recipe out I kinda couldn’t believe it. It looks and feels and tastes like something that took a really long time to make. It’s like free work or something.
Here’s whatcher gonna do.
Put some sauce down. Now layer away. We’ve got tortillas, beans, chicken, cheese and sauce all up in there. Go for it.
Now let’s top it all off with ze cheese. You pick! I used Mozzarella because I had it. You could use Monterrey Jack or Provolone or Colby Jack or Mexican flavored cheese or anything you want. Naturally. It’s a “casserole” after all, right? Lots of cheese is necessary.
Now bake it.
And wait a while.
And now, dig in.
If I’m being honest, I ate this at 9am on a Sunday morning while Bjork was still asleep.
And that, my friends, is the definition of food blogging.
- 1 lb boneless, skinless chicken breasts
- 19 ounces (about 2 ½ cups) enchilada sauce
- 2 cups shredded cheese (I used Mozzarella because I had it on hand)
- 6-8 small flour tortillas
- 1 can refried beans (I like Amy’s Organic Refried Black Beans – so yummy!)
- Cook and shred the chicken. I do this by boiling a large pot of water and cooking the chicken breasts in the water for about 30 minutes until cooked through. Then I shred the chicken with 2 forks. You can do this ahead of time.
- Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. For me this was about ⅓ cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce in each layer.
- Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
- Allow to rest for at least 15 minutes before cutting and serving (otherwise it will be a soupy mess – delicious, but not ideal). Top with sliced green onions or cilantro.
Now go eat this for dinner with your family or friends on a termite-free table and you’ll be livin the good life.