Happy almost to the end of the week and I’m guessing that you’re really struggling today as to what is for dinner.
Thursday is the day that I really waffle about eating out.
We really try to save going out for fabulous times when we’re not exhausted and will really enjoy the experience.
Casseroles are terrific then. I try to make a couple on the weekend and they get reheated during the week.
There’s less chance of going out when making dinner involves simply throwing something in the oven for a reheat.
Quicker and small one can’t talk us into letting her be up later on a school night.
This is a super riff on lasagne that takes away any of the fussy bits and is cooked quickly.
I used leftover chicken from a roast BUT it is equally as good with deli chicken.
Don’t like to shred cheese?
Buy it shredded.
It’s all done in a pie plate and cut into wedges.
mix up a creamy centre with chevre, cheese, herbs and chicken.
Add another tortilla, salsa and cheddar.
Bit of a bake and time for salsa on the side (small one will eat anything if it involves dip).
- 1 cup shredded chicken
- ½ cup chopped parsely
- ½ cup milk
- ½ cup chevre
- ¼ cup cilantro
- 1 cup shredded cheddar
- Other layers:
- 1 cup cheddar
- ⅔ cup salsa
- ½ cup chopped peppers
- 3 tortillas (I used spinach ones)
- Grease a 9 inch pie plate and start to layer: tortilla, ½ the salsa, top with tortilla, add creamy layer, tortilla, remaining salsa, peppers and cheddar.
- Bake at 330 for 20 minutes or until everything is melty and wonderful.