• Half of a can of enchilada sauce
  • 1 can of black beans
  • Chopped up leftover chicken
  • Sauteed veggies
  • Shredded cheddar cheese

This meal really used up a lot of leftovers. I started with sauteeing some onion and garlic and zucchini (from the garden). Then I remembered the corn muffins from last weekend.

I cut up several and lined the bottom of a casserole dish.

I poured the last half of a can of enchilada sauce over them.

I poured a can of black beans over that.

I found yesterday’s leftover chicken that had cooked in salsa and chopped it up, added the chicken and then scraped all the gelatinous meaty juices over the casserole.

Then I added the sauteed veggies.

Lastly I grabbed the end of the shredded cheddar cheese and sprinkled it on top. I baked it for 20 minutes at 375.

Longer would have been better, but I was in a hurry. It was fine and made for good leftovers all weekend long.