A Housewife with Little Time

On Wednesday's night's episode of Top Chef, the Quick Fire Challenge required the chefs to use prepackaged and canned food. Regular old stuff from the grocery store. The chefs were stunned.

My favorite comment came from Radhika who said the ingredients were "something a housewife with little time would use." It was a condescending comment that rubbed me the wrong way.

In her fifteen minutes, Radhika ended up making a bean dip with toast.

Here's what I can whip up in fifteen minutes, Radhika. (Okay, I need a little time to bake, but mine is more appetizing than bean dip.) Look at that cast of characters!

Chicken Enchiladas
4 - 6 boneless, skinless chicken breasts (I used the leftover roasted chicken)

2 cans of cheddar cheese soup

1 small can of green chilies

1 medium jar of salsa

2 c. shredded cheddar cheese

2 pkgs. small flour tortillas

Sauce:

1 can of cream of mushroom soup

1 can enchilada sauce

1/2 c. milk

Boil chicken until done. Shred chicken. Mix with the cheese soup (I sometimes only use one can of soup because it gets a little too soupy), chilies, and salsa. Fill the tortillas and roll up. Place in a 9 x 13 baking dish. (I usually have two baking dishes filled with tortillas.) Mix the sauce and pour over top. Sprinkle cheddar cheese over top. Bake at 325 degrees for 30 minutes.

*We really like these better the next day. They also freeze well.