1 Dish + 5 Ingredients = My Kind of Supper
On occasion we all have just one of those days. You know the kind of day I’m talking about, the one where almost nothing goes as planned and it’s five o’clock and you feel depleted of any shred of inspiration or energy to whip up dinner. The answer to the age-old question, “what’s for dinner, Mom?” can’t be “nothing.”
Not gonna lie, Tex-Mex Casserole is my go-to I got nothing recipe. It’s quick, easy, delicious and looks like you put more time and effort into it than you actually did. Oh, and did I mention that it leaves you with only one dish to clean?
In other words: winning.
- 4 chicken breasts, boneless, skinless
- 1 (15 oz) can Hatch Tex-Mex Enchilada Sauce
- 2 cups cooked rice
- 1 cup crushed tortilla chips
- 1 cup shredded Monterrey Jack cheese
- Place chicken in a baking dish, pour enchilada sauce to cover. Bake at 350 for 30 minutes. Meanwhile cook rice. Shred chicken, stir in rice, top with crushed chips and cheese. Pop back in oven for 15 minutes until bubbly and warm.
Top the casserole with some sour cream, pair it with a simple salad, we like it with a Caesar or our stand-by Spinach Salad. Just like that…cheesy, gooey, yummy Tex-Mex goodness is on the table.
The Littles love this supper. And, on days when I do have the wherewithal, Tex-Mex Casserole is easy to double and makes a family-pleasing dish to take to a friend.