This past weekend was one for the books. Except for a few dramatic moments I enjoyed every second of it. Gavin has been camping with his dad and brother since last week, so Dahlia and I made the most of girl time. We painted nails about 7 times, ate Oreos for dinner, went to the movies, stayed up as late as we wanted while watching Taylor Swift music videos in bed and even spent an hour in the ER due to an unfortunate incident involving me, a block of cheese and my new chef's knife. It was so magical to hear Dahlia say more than once, "its girls weekend and we do whatever we want!" She really is just the coolest.
When the weekend ended and the sugar hangover wore off I knew I needed to make a real dinner, but I was still living the lazy life in my bathrobe so I had to make do with what I had on hand. I had a GENIUS idea to make a chicken burrito lasagna. I thought I was being so clever but it turns out loads of people have made this before. Don't you hate that? You think you invented something amazing and you just happen to look on that stupid google and find out that Suzie from Minnesota has been doing this since before you were even born. dumb. So here is the recipe!
Chicken Burrito Lasagna
food you need:
6 flour tortillas sliced into 2" strips
1 can of refried beans
1 red bell pepper sliced
1 yellow bell pepper sliced
1/2 an onion
2 cloves of minced garlic
1 jalapeno seeds removed and thinly sliced
1 tsp of Tapatio
1 jar of Herdez Salsa Verde
2 cups of shredded cheddar cheese
2 cups of shredded chicken
1 cup of spanish rice (ok confession time, I started to type out my reciped for this and it got really confusing, so just buy a box of it, or do what I did and throw a bunch of random spicy things in a skillet with some rice and chicken broth)
Directions:
Preheat oven to 350. Make your spanish rice whichever way you want! Then in a large skillet heat evoo and add onion and garlic and cook till onion is translucent. Add in peppers, tapatio and chicken and cook for about three minutes. Remove from heat. Now its time to start layering your lasagna! place strips so they cover the bottom of a medium sized casserole dish, layer beans, rice, chicken and peppers mixture, 1/2 the jar of salsa and1/2 of the cheese, put more tortilla strips on top of that and repeat the layering steps. make sure that you cover the top with plenty of cheese because cheese is so awesome. Cook until cheese is brownish and bubbly, about 40 minutes. serve with sour cream and green onions.
I ate the leftovers for breakfast, because well, its my house and no one was home to judge me. Its way awesome on day 2. Perfect leftovers. See, I am so smart.
