Made my guy a tuna casserole. Haven’t been feeling too sprightly but he needs to eat. I had fun making this but did burn some cheese on top. He liked it for extra crunch 
If I don’t have leftover rice and have to cook fresh I always spread it out and cool it first, it loses some moisture, too, which is good.
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Oh that is ambitious! I have stuff around a long time…
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Yes! My father came to the U.S. from New Zealand. We ate a lot of lamb and I love it! My kids are both vegetarian, so I don’t make it often here but enjoy it when I go out.
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Have we got potato chips? to crunch on top of that tuna casserole so @Salty wont think I’m the only weird one.
Never done rice in a tuna casserole. Always noodles. I see a tuna casserole in my future.
Looks great.
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This has tortilla chips on top, per request. Crunch is vital! I save the bottoms of the bags for his casseroles. He prefers rice and I think it keeps better. And brown rice is healthier lol!
Thanks!
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It’s something I’ve only enjoyed in restaurants. I’d love to cook some someday. Yours looks lovely.
There’s nothing like consistency in a restaurant.
Chilis nailed it on our Old Timers With Cheese.
And slaw.
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They look great 
If you like a restaurant tip read on.
Make sure every part of the tortilla gets sauce on it so the ends don’t dry up or burn. Even if you get down to the end of your sauce. Add a little water to it. The moisture from the sauce will prevent dryness and burn.
I’ve lined cooked a few enchiladas in my time.
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I even had extra sauce leftover but didn’t want to use it all. I actually liked the crispy end bits 
but should have used all the sauce and more underneath as they stuck a bit.
But I think overall ok for my first time making (although I don’t have anything to compare it to as I’ve never even had an actual enchilada before) 
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What 
You were an Enchilada virgin
Ya a little moisture on the bottom is good.
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You might really enjoy Flautas then. They are kind of a crispy enchilada. I think I might be making them next week. Or enchiladas haven’t decided.
But Google Flautas. If your interested.
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This is cool! Thanks for sharing it. I fell into the bad habit of substitutong sweet onions for white and yellow onions in everything. Now I feel motivated to step out of my shell.
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Right? Lol my mom only used yellow for EVERYTHING! So I had to learn the ways of the versatile onion" 
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All you got to do is add a little French twist. Call it.
Croque Monsieur La Pockets
And we’ll think you got something fancy there.
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That sounds much more appealing than Hot Pockets.
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Made chicken fajitas last night. Super yummy. I proud of you @Salty! Make your enchiladas any dang way you want! I’m always learning new things - just saw a recipe for enchiladas mexicanas where they aren’t even baked 
just cooked in a skillet and topped with crumbly queso fresco, pico de gallo and shredded lettuce (But we are here with all the tips if you want them)
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