Thursday, January 28, 2016

the big enchilada

i just finished the last of the leftovers for lunch today
and reminded me to share my newest recipe.
i always need something easy for dinner.
nothing that takes all day.
heck, nothing that even takes an hour.
it's got to be fast, easy and good.
i read a recipe the other day on pinterest
and i thought it met all my requirements.
i changed a few things because i
a) didn't have it
b) didn't want it
the original recipe called for a pound of hamburger
but we had just had chili the day before,
so i went with chicken.
i didn't even cook the chicken.
i took out my trusty bag of tyson grilled chicken strips
and cut them into pieces.
i measured out a cup of frozen stir fry veggies (onions, green & red peppers) 
diced them up and put them in with the chicken.
once it was hot, i added a packet of enchilada seasoning and
one can of rotel - - stir.
i decided that corn sounded good with this,
so i added a pile of frozen corn to the mix.
(probably like 3/4 cup)
i was also going to add a 1/2 can of black beans,
but we were out. wah wah.
meanwhile in another pot, i cooked 8 oz of pasta.
you can use whatever you have in your pantry.
i had thick, flat noodles.
they weren't egg noodles, but they were shorter than fettuccine.
i don't know exactly what they were,
but i liked it and i already had it.
once the noodles were done, i added it to my chicken
and mixed it all together.
then i poured it in a casserole dish,
topped with lots of shredded cheese and
backed it at 350 until hot. (20-30 mins)
serve with sour cream.
brette is a huge fan of mexican food.
she eats it better than anything,
hence her 2nd birthday party.
so i'm always looking for easy mexican
and i thought the noodles were a surprising change from rice,
which B doesn't eat very well.
overall, it was a hit and i'm adding it to the "keeper" pile.
here it is, right out of the oven...

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