Easy Enchilada Bake

The Chef: Elizabeth

The Menu: You know what the best thing about having rice and beans for lunch on Monday is? Having ready-made enchilada stuffing on Tuesday! And you want to know the best thing about lightly burning the filling while reheating it in the pan that will later be used to make enchilada sauce? Instant smoky flavor. We're pretty sure that these are not the most authentic enchiladas ever made, but they certainly were a satisfying lunch. A big, leafy spinach salad with cherry tomatoes and yellow bell pepper and a slice of rosemary focaccia filled all the other space in our bellies.

The Goods: So we're a team here at the VNHQ, which means we can shamelessly piggyback on the success of others. Taking Ms. Jenny's awesome eatin's from yesterday and making them into enchiladas was the plan for today. Of course, the corn tortillas had other plans. Instead of rolling up nice and neat, they decided to burst, tear, leak, and otherwise fall to bits. In the grand Julia Child tradition of turning catastrophe into casserole—voilà!—we went from enchiladas to enchilada bake. Do you have favorite save-the-day moves for when lunch isn't coming out your way?