Meal time is fast approaching, you’re out of time and energy and you’ve got a hankering for something Mexican. Go. You gather your resources and survey the options. You have shredded rotisserie chicken in the freezer, a pantry full of beans, salsas, and corn (score), sour cream and cheese of various kinds, some sad-looking cilantro, and spices, lots of bulk-size spices. You’re off.
Open, dump, repeat. Spice it up. Stir.
Chicken, cheese, tortillas, repeat. Cook.
Scoop it out. Top it up. Dinner’s served.
In the battle of pantry meals easy enchilada suiza ranks high for its quick prep but big on flavor attitude and it gets four bonus points for using to great effect the most wondrous of pantry techniques: the open and dump. If you’re looking for something classic, this ain’t it. For that, check out my enchiladas suiza with roasted poblanos, garlic and tomatillos and a homemade crema. But if you want something that can be stocked and ready to go, something that comes together quickly, then go gringo-style, not the abuelita way but not half bad for a gringo. It might not beat the classic but sometimes that’s all you need to satisfy those cravings.