Slapdash Chicken Enchilada

When I do enchiladas, I usually have a huge, hours-long routine. Tonight I wanted to make a quick ‘hearty’ meal to get a dinner to a friend who got banged up in an accident, and then still get to a 6 pm Trivia at the Brewery.

And I kinda wanted something that would give me and my honey an easy meal after trivia.

So I decided on something I would call Slapdash Chicken Enchiladas.

Which would mean that I buy roasted chicken at Food Lion (they only had two packs of leg quarters, which was OK) and canned enchilada sauce.

Timeline:

Get up from nap at 3 pm. Shop at 3:30. Home with provisions at 4 pm. Assemble first enchilada tray and in the oven at 4:14 pm. Second tray (our dinner) at 4:30 pm. First tray done and resting at 4:45 pm. Shower and shave. Pull second tray, but cover and put into hot but off oven. Deliver initial tray to friend and get to trivia by 5:30.

Ah, the life of a retiree! I love it. Now, on to the recipe…

In an olive oiled glass dish…place a rolled enchilada. This would be…

A flour tortialla

A smear of sour cream

A sprinkling of 4 cheese Mexican

Several Sliced black olives

A heaping spoonful of black beans (low sodium)

A tablespoon of diced green chilis

A handful of diced chicken

Roll this up and place in the baking dish. Repeat 5 times. Pour on half a can of enchilada sauce. Sprinkle on some chili powder and some cayenne. Finish pouring on the rest of the can. Top with a handful of the cheese.

Bake in a pre-heated 375° oven for at least 30 minutes, until bubbling. Let rest for 10 or 20 minutes to firm up, and serve.

I completely forgot a diced onion, as I was really rushed to get this out. And it was just fine without it.

One tray went to my friend. The other got cover in foil and went into to hot (but off) oven to keep warm for dinner an hour and a half later. It was great.