I’m sure I’m beginning to sound like a broken record, but I just can’t get enough recipes for meals that are quick and easy. I enjoy cooking, really I do, but when I come home from work at the end of a weekday, I’m tired and just want something that doesn’t require much thought or effort. I usually make up for it on the weekends when there’s more time and I can prepare meals in a more relaxing manner.
Scrolling online one day I ran across an article titled “The 10-Minute Casserole Recipe I Make Once a Week” that caught my eye. Authored by Lisa Blake and originally published on Oct. 7, 2025, she said this dinner is a consistent hit when her family craves Mexican-inspired fare.
“My busy weeknight dinner go-to consists of chicken cutlets and a can each of green chiles, black beans, cream of mushroom soup, and enchilada sauce. I cook the chicken, stir in all of the other ingredients, simmer it, top it with Colby or pepper jack cheese, and call it a day,” Blake wrote.
Calling it “an excellent throw-together alternative” that’s “creamy, easy, full of flavor, and everyone loves,” I was already sold on it.
Offering a selection of tips, Blake wrote that the dish is very customizable, basically using whatever you have in your pantry. Don’t have chicken? Use ground beef. Want to make it vegetarian? Use sautéed peppers and onions. Additionally, she wrote that she likes to set up an array of toppings, such as sour cream, diced white onion, cilantro, hot sauce or salsa, sliced avocado and green onions.
You could easily shred a rotisserie chicken in lieu of the cutlets, or you can do like I did and just pick up a package of boneless, skinless chicken tenders and cut them into bite-sized pieces. And as for the enchilada sauce, you can use red or green, whichever you prefer. I used green because that’s what we like better.
This came together quickly and was absolutely delicious. I topped ours with pico de gallo, chopped green onions and chopped cilantro. Best of all? You can really make it your own by choosing your components. And if you have any left over, it’s even better the next day.
The recipe was posted on allrecipes.com and after enjoying it as much as we did, I returned to allrecipes.com to see what other recipes Lisa Blake may have.
Lo and behold, there was another recipe she referred to as “The 3-Ingredient Skillet Dinner I Make Once a Week,” calling the single-skillet meal her “busy weeknight standby.” Wow! I don’t know Lisa Blake but I think she may truly be a woman after my own heart.
Originally published on Dec. 5, 2025, she writes that during her busiest months, she slices and sautés kielbasa sausage, green cabbage and white onion in a cast iron skillet at least once a week,” commenting that it’s “super fast and easy to prepare after a long workday.”
She writes that she loves this easy dinner because it’s a great reminder that dinner doesn’t have to be complicated. And just like the other one, it’s super customizable by adding additional veggies, serving it over grits or polenta, or even adding shrimp and red beans for some Cajun flair.
I stayed true to her original meal of kielbasa sausage, green cabbage and white onion, but having some pico de gallo left over from the previous dish, I dumped that into the skillet as well, in addition to salt and pepper and some garlic powder. It was another hit that we truly enjoyed. Give these a go and see what you think. I don’t think you’ll be disappointed.
Mexican-Inspired Casserole
By Lisa Blake
- Extra virgin olive oil
- 2 cups cooked and diced chicken cutlets or shredded rotisserie chicken
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper
- 1 4.5-oz. can diced green chiles, drained
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can cream of mushroom soup
- 1 10-oz. can red or green enchilada sauce
- 2 cups shredded Mexican-blend cheese or Colby Jack cheese
- Optional toppings: chopped fresh cilantro, sour cream, diced white onion, salsa, sliced avocado, chopped green onions
Preheat the oven to 350 degrees.
In a cast iron skillet over medium heat, heat olive oil and add chicken and spices. Cook until chicken is cooked through, approximately 5 minutes.
Add chiles, beans and cream of mushroom to the skillet. Stir until well combined. Bring to a simmer over medium-low heat, stirring occasionally. Top with enchilada sauce and cheese.
Transfer cast iron skillet to preheated oven and bake for 20 minutes or until cheese is bubbling and starting to brown.
Serve hot with toppings of choice.
Other Recipe
By Lisa Blake
- 1 12-oz. package cooked kielbasa sausage, cut into slices
- ½ head green cabbage, chopped
- 1 white onion, chopped
Heat a cast iron skillet over medium heat. Toss ingredients in (a splash of avocado oil or a slab of butter works well here) and saute until veggies are cooked tender but firm, approx. 10 minutes. Serve hot.
Season, if desired. The kielbasa contains enough flavor without adding additional seasoning, but it’s always nice to customize the flavor to your liking with salt, pepper, garlic salt, or onion powder.
