It was my father-in-law’s 72nd birthday this past Sunday. Despite the non-stop bustling from all the grandchildren and the incredible mess created by both children and adults alike, he seemed peaceful and happy to be surrounded by family. We are his best medicine w/o all the unpleasant side effects :).
The Hungryman and I met the newest member of the family, Matthew, for the first time. He was so wrinkly and hairy in the most adorable kind of way. Now that’s something I never thought I’d say. I had to wait in line to hold the baby, and let me tell ya, the competition was fierce. Combative almost. Despite being manhandled, Matthew slept peacefully wherever he landed, waking up only when the hunger pangs hit every two hours. After what seemed like eternity, it was finally my turn…it was def worth the wait.
As for my FIL’s present, all the children chipped in and bought him a spacious, buttery smooth, powered leather recliner. He seems to enjoy the manual ones that they have scattered throughout the waiting room at MD Anderson on his treatment days, so we just thought it was time that he got his own to relax in. We had to head back home before it was delivered to the house, but from the pictures, he seems happy ;).
Now onto the chicken enchilada casserole. Perhaps it was the Mexican feast we had on my father-in-law’s special day that prompted me to make this. Or tiredness getting the best of me and causing me to want nothing more than to make a no-fuss dish with guaranteed leftovers to eat for days to come. Regardless, this was the perfect meal for this “I have no desire to do anything” week.
I couldn’t bookmark this recipe fast enough when I saw it on Cooking Light. I’ve always used that famous enchilada sauce that comes in a can, so when I didn’t see it on the ingredient list, I was intrigued. I made some slight adaptations as I tend to do. This took no time to make, and we enjoyed it two more times during the week. As much as I like being in the kitchen, I enjoyed the lil’ break.
This sort of reminded the Hungryman of the Mexican Chicken and Quinoa Casserole. I guess I could see that. This tasted a lot more corn-y though ;). I love them both! What is your go-to meal(s) when you don’t feel like cooking much?
- 1 Ib. ground chicken breast
- 1 cup chopped onion
- 1 Tbs butter
- 1 Tbs minced garlic
- 1 jalapeno, seeded and minced
- 1½ Tbs flour
- 1 cup low-sodium chicken broth
- 1 Tbs low-sodium, no MSG taco seasoning mix
- 1 (15 oz) can no-salt-added tomato sauce
- 1 (15 oz) can no-salt-added black beans
- 1 cup corn kernels
- 12 corn tortillas
- 1 cup shredded Mexican Blend cheese
- Cilantro and lime for topping
- Preheat oven to 400F.
- Heat a large nonstick skillet over med-high heat. Add chicken and onion and cook, breaking it up into crumbles.
- Melt butter in a medium saucepan over med-high heat. Add garlic and jalapeños and saute 1 min. Sprinkle with flour and cook 30 sec stirring constantly. Add broth, taco seasoning, tomato sauce, corn, and black beans. Bring to a boil. Cook for about 5 min, stirring occasionally. Add chicken mixture to tomato mixture.
- Place 4 corn tortillas in a greased baking dish. Top with 1 cup of mixture. Repeat layers, ending with a final sheet of tortillas and a last layer of mixture spread over the tortillas. Top with cheese. Bake for 10 min or until cheese melts. Cool slightly before slicing. Top with cilantro and lime juice.