I like it because I can spend just about 15 minutes in the kitchen after a long day at work and then in the oven for the rest of the hour, giving me enough time to head out into the yard and tend the garden, pick some tomatoes, water the herbs and shoo away the invasive bugs. I have to admit that a few tomatoes end up being devoured before they make it back into the house.

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We prepared a double batch of these last night and within an hour we were diving into our favorite enchiladas, everyone went back for seconds too. The fresh chopped cilantro and jalapeno are sautéed with some onions and then the canned enchilada sauce is added with the shredded chicken. I’ve modified the recipe some as the original calls for boiling the chicken breast in water until done then shredding the meat.

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Optional: If you want a baked macaroni transfer the pasta and sauce to a baking dish then evenly top it with a mixture of 2 cups Italian bread crumbs and ½ cup melted butter. Then bake in a 350° F oven for 30 minutes or until golden brown on top.

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I am not sure of the origin of this recipe, but I have seen variations on the Internet and in some family style cookbooks. This is one of the moistest cake recipes I have ever run across, the amount of liquid, eggs and oil combined with the addition of icing in the batter and then baking at a very low temperature for three-quarters of the oven time ensures a very moist cake.

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