just me, living here

Okay, let’s get this out of the way first: this is not an authentic enchilada recipe. Not even close.

It’s more like a “I haven’t been to the grocery store, I’m wearing no bra at 6 p.m., and I need dinner fast” kind of recipe.

This dish uses mostly canned or already-prepped ingredients, including the ever-controversial canned chicken.

Yes, I said it. And I stand by it.

Despite all that, it tastes amazing.

Very little chopping. No seasoning needed (but I add a little of this (cayenne) and a little of that (cumin)). No stress.

You basically open a few cans, mix it up, and ta da …dinner. You literally can not mess it up.

It’s cheesy, hot, and surprisingly satisfying for a dish that’s built from the back of the pantry.

It’s one of those meals that makes me feel like I’ve pulled off a small miracle in the kitchen. And honestly? That’s enough for a Sunday night win.

Kiki’s Green Chili Chicken Enchiladas

8 servings         35-40 minutes prep time

ingredients:

10 oz can of chicken

1 can black beans-drained

½ white onion- finely diced

1 c sour cream

1 can green enchilada sauce

1 can green chilis

1 c cheddar or colby jack cheese- shredded

1/2 to 1 cup cooked rice

1 -8 count burrito size tortillas

3-6 dashes of cayenne pepper and/or cumin (optional)

directions:

Mix all ingredients together minus the enchilada sauce and ½ of cheese.

Add heaping spoonful to top of tortilla and roll into 8 enchiladas.

Spray bottom of casserole baking dish with spray oil.

Add enchiladas to baking dish.

Cover with enchilada sauce.

Bake in 350 or 375 degree oven (for crispy ends) for 25 minutes.

Remove and add remaining cheese on top.

Bake for an additional 10 minutes.

Let cool for 5-10 minutes.

If you are fancy you can add cilantro, avocado, lettuce, pico and sour cream to top.

I just add tortilla chips and eat!