One night last week the kids and I found ourselves home later than usual. The Boy had a scheduled haircut after work and then we had to run to the store for milk and a few other necessities like Butterfinger bars. These are technically for Halloween, but I have serious doubts they will last long enough to be distributed to the neighborhood kids. Butterfingers are my latest addiction.
Anyway, we were pressed for time and I was feeling a little lazy. Luckily I remembered the leftover black beans and rice with chicken dish we had from earlier in the week. But I didn't want to just reheat that. I wanted something different and what is always good to make with leftovers? A casserole! Of course, I wanted one with a little Mexican flair to go along with the spices already in the rice dish, so I got a package of McCormick Enchilada Sauce Mix and thought I would make an enchilada casserole. Yes, I used a mix - see "pressed for time" and "lazy". I really wanted the canned version, but this particular store doesn't carry any gluten free brands.
When I got home I realized that I forgot to get the can of tomato sauce that was supposed to be added to the mix. I also didn't have any type of tomato paste or spaghetti/pizza sauce. What to do? Oh, I know, use the leftover vegetable juice from when I made beef stew! That may sound a little strange, but it actually turned out great - I used 1 cup of water instead of 1 1/2 because the juice was a little runnier than sauce would have been. I think that concentrated the flavors too and made for a spicier sauce. YUM!