I’ve been known to cook fancy, and I’ve been known to cook trashy. This “recipe” is decidedly in the “trashy” column, but it’s so tasty that you might want to try it for yourself. Enchiladas aren’t exactly considered high-brow fare in even the best of times — and these little bundles of joy really take the cake for white-trash glory. They’re quick, they’re cheap, and they hit the sort of guilty spot that I just love.
White Trash Enchiladas
- 2 cans chicken. Yes, cans. Canned chicken is found in the supermarket with all those other great white trash items — tuna fish, Vienna sausages, potted meat, and Spam.
- 8 (or so) flour tortillas. Because you aren’t going to use traditional corn tortillas in a dish like this.
- 1 block cream cheese.
- 1 can green enchilada sauce. Old El Paso makes a fine version for this dish.
- Shredded cheese
- 1 lime, juiced (optional)
- Chili powder, garlic powder, cumin, red pepper
Open your cans of chicken, drain one of them. Glop them into a skillet and heat until the juice starts to boil, then reduce to a simmer. Add the lime juice and as much seasoning as you want, going heaviest on the chili powder. Simmer this concoction until the liquid is almost gone, stirring frequently — you’ll want to kind of mush the chicken around with a spatula to get it nice and chopped.
Once the liquid has almost all boiled off, add the block of cream cheese and stir the dickens out of everything until you’re left with a mass of goo that doesn’t look all that great but tastes pretty good. Divide the goo onto the tortillas and roll them up. Place rolled tortillas into a baking dish, splash on the green sauce, then top with shredded cheese. Bake until the cheese is melted and the edges of the tortillas begin to crisp. Serve on a paper plate. Enjoy!