Shut up. I KNOW it’s not Sunday. But.. if I were to justify the title.. not that I have to, mind you, it’s my freakin’ blog and I can say what I want.. I would pontificate that today is almost like Sunday, what with tomorrow being a new era of time and all.
Time is really the essence of this dish. I rarely get home on a weekday before five, and Bryan comes home ravenous at 6. Also, I’m lazy. I think that’s an important point here. So this dish is often a savior for me.
It is not New Year’s themed, and contains no black-eyed peas or cabbage or ham or anything else typically associated with luck in the new year. However, everyone in my house eats this.. happily, even.. and that, my friends, feels pretty damn lucky.
2 Cups of already-cooked chicken meat
1 Cup of Sour Cream
1 Cup of Salsa
1 Can of Condensed Cream of Chicken Soup
2 Cups of Grated Cheese
2 tsp of Chili Powder
Tomatoes/Peppers for garnish
Preheat your oven to 350 degrees.
Get your chicken ready. (Lazy hint: I use frozen fajita meat. Tyson makes great grilled and sliced chicken breast, and you can get two of these recipes out of one frozen bag. I have also used rotisserie chicken with great results.) In a large bowl, combine salsa, sour cream, condensed soup, and chilli powder. (Lazy hint #2: if you buy a small container of sour cream, it’s most often equal to a cup. Dump the sour cream first and use that to measure the rest of your ingredients instead of dirtying a measuring cup.) (Lazy hint #3: If you don’t have salsa, like I thought I didn’t last night, you can use half a can of Rotel along with the juice. I upped the heat by adding some extra chili powder as well.) Mix well.
In a slightly smaller bowl, dump 2 cups of the sour cream mixture in, and add the chicken and cheese. (Lazy hint #4: Most grocers offer bags of “mexican blend” cheeses that are – TA DA! – exactly 2 cups. This also adds a great kick.) Combine well.
Spoon generous amounts of the chicken mixture down the center of each tortilla and wrap, laying them seam-side down in a 13×9 dish or a shallow baking pan. (Lazy hint #5: I add a touch of chicken stock along the bottom of the pan just to keep the tortillas from drying out as they cook. Salsa verde would also be good for this.) (Not so much lazy, but a hint: “restaurant style” tortillas work better for this because of their smaller size.) Once the pan is full of rolled/filled tortillas, spoon the remaining sour cream mixture over the top. (It won’t be much, just enough for each tortilla to get a splash.) Cover with tin foil and bake in the 350 degree oven for 20 minutes.
Remove the dish and the foil, and top with tomatoes/peppers and cheese for garnish, if desired. I usually pop it back in the oven for a second or two, to heat up the veggies and melt the cheese. But you can eat now, if you’re really hungry. (Lazy hint #6: if you used the half can of Rotel earlier as a salsa substitute, through the other half of the can on top to garnish. It was GREAT.)
Again, this is a really quick dinner that makes enough for leftover lunch the next day, and it’s one of those dishes that seems to get better as leftovers. Enjoy!