Fix it and Forget It

Recently, we've had a lot going on in the evening time. Cam's had games, Joey's had playgroups and we've been trying to go to the gym and go swimming as a family at least once a week. That means that I'm having to find dinners that I can throw in the oven on time-bake that will be all ready when I get home. Sometimes I make things on the weekend and freeze it until I'm ready to use it. Other times I make dinner while the kids are napping and then all I have to do during dinner hour is throw it in the oven. I have lots of favorites, but here's my latest:

Chipotle Stacked Enchiladas:

Sauce:

1 onion (coarsely chopped)
3 anaheim peppers (coarsely chopped)
3 cloves of garlic (whole is ok)
2 cans tomato paste
2 tsp. salt
1-2 chipotle peppers in adobo sauce (2 is pretty spicy so start with one.. or if you're cooking for kids, omit the chipotles)
1-2 tbsp. adobo sauce (once again, it can get pretty spicy to be careful).

Put onion, peppers and garlic in large skillet. Brown over medium heat about 10 minutes. Put warm peppers and onions and remaining ingredients in food processor or blender and process until smooth. You may have to add water to get sauce to the right consistency.

Enchiladas

1 recipe chipotle sauce (above)
2 cups cooked shredded chicken, beef or pork (I use leftovers!)
20 corn tortillas
1 can black beans
4 cups shredded cheddar cheese
1 fresh tomato (diced)
1 bunch fresh cilantro (chopped)
1 bunch green onions (chopped)

1. Pour a thin layer of sauce on bottom of 9 X 13 pan.
2. Cover sauce with tortillas.
3. Cover tortillas with 1/3 of the chicken, 1/3 of the black beans and more sauce.
4. Repeat three times.
5. Cover entire dish with cheese.
6. Cover cheese with tomatos, cilantro and green onions.
7. Bake at 350 for 45-50 minutes until warm and cheese is brown.