I used a number of shortcuts to make this plateful of yummy Mexican flavors doable for a weeknight dinner. The chicken came from a packet of pulled white meat from the famous rotisserie chickens at Costco. John heated up some corn tortillas on the stove top to make them pliable and I stuffed each of them with salsa verde from a jar, some chicken, diced onion, and pre-shredded cheese. I nestled the enchiladas into a baking dish that was coated with salsa verde and then poured the rest of the salsa verde over the top of the enchiladas along with what was left of the cheese.
While they were baking in a 350F oven for 30 minutes I made spicy black beans- a can of rinsed black beans, a can of Rotel, a few shakes of cumin and a squirt of sriracha. With that heating up I turned to the slaw for which I actually shredded cabbage, carrots, and onions but you could totally use a bag of pre -shredded slaw mix. The dressing is some store-bought fresh tomato salsa and a couple of tablespoons of light mayonnaise along with salt and sweetener to taste.
Tonight’s dinner which got rave reviews from the family was more about assembling pantry and convenience items and less about cooking. Nonetheless it was a popular and tasty dinner made in about 45 minutes.