Half Price Whole Chicken, now £2 per kilo

Frugalista

supki wrote: »

we also have leftovers to make enchil-lasagne a rachel ray recipe of using layers of tortilla with shredded chicken (soaked in this super yum cheese sauce).

This sounds like just my sort of thing. Would you post the recipe or a link, please.

supki

Here goes frugalista: my take on rachel ray's enchil-lasagne recipe
Roast some green tomato, red tomato, peppers, red onions, garlic and some jalapenos with some cumin and coriander seeds and olive oil. Then blitz it all with a little olive oil and chicken stock + handful fresh coriander to get a paste. add this paste to the shredded chicken with a mashed up avocado (sometimes at this stage, I mash up half can kidney beans + half can chickpeas to bulk out if my chicken is not enuff or if I have company), squeeze some lime juice then and some grated cheddar and parmesan and lotsa pepper (I don’t add salt because my roast chicken was salted and so was the stock), then add some sour cream and mix it all together. Sometimes I also add thinly sliced onions and peppers and handful of sweetcorn to the chicken mix for colour but depends what you have. Then I do this in a cake tin becos the tortilla are round.. butter the cake dish, (i never put sauce on the bottom) i just put one tortilla down. Top with some chicken and sauce. Another tortilla. More chicken and sauce and end up with last layer of chicken & sauce and grate some more extra cheese. I usually put a layer of sliced tomatos or onions (in rings) to crisp up on top. Bake 35 – 40 mins moderate oven. This does my hubby and me for 6 meals sometimes depending on how I bulk it with other veggies….. hope this helps.
When times were not so hard I used to cheat and buy a rotisserie chicken and do the same when we had company….