enchilasagna!

oh, how do i even assess what parts of what i do are HACSI? i am pretty half-assed in a lot of ways, yet i also don’t use a lot of shortcuts everyone else does because i veer toward the make-things-from-scratch ethic.

so for my first HACSI post, i would like to share what i made for co-op dinner this week: ENCHILASAGNA.
what makes ENCHILASAGNA so nice is that it contains a lot of the flavors and components of enchiladas, but without having to roll anything up. i didn’t take a picture, so to go along with the semi-illustrated theme, here is my interpretation of what i made:
Image
see how it is all in layers? easy, right? and i could have used any number of things in the layers–it’s endlessly flexible based on what’s around. for the enchilada sauce, i made this–not too fancy, and not as good as real, long-cooked enchilada sauce, but quite delicious for taking only 10 minutes. i added a little bit of paula deen seasoning salt, which i have well-expressed my obsession with here. i made the beans in the pressure cooker with an onion, a couple of cloves of garlic, a bay leaf, and some cumin, and then mixed in some nutritional yeast once i partially drained them to make them saucier quickly.
i then put it in the crockpot (wicked HACSI! oops, actually, i did the layering in the crockpot, so this ordering is a bit disingenuous) and cooked it on high for 5.5 hours. that was too long. i would recommend more in the 4-5 range.
i usually am able, due to my flexible work schedule, to do most of my cooking the morning or evening of my house dinner, but this time, i had to cook everything the night before. and my enchilasagna was totally preparable almost 24 hours before eating! so convenient!
what is yr favorite crockpot meal or trick?
xoxo
love
eliz.
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