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

or

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...