Hey all! No, I’m not dead….just in the midst of end of the school year madness. I’ll try to pop up here occasionally to attempt to keep my sanity. ANYWAYS, I thought I’d share a new recipe I made last night and LOVED! I was craving some Mexican food and decided the easier the better (see above for why). Luckily, I found a great 4 ingredient recipe on Pinterest. I downsized it to make it perfect for two and also added in some veggies to make me feel a tiny bit healthier. I added leftover summer squash that I had from grilling, onion, and a bit of kale but any veggies you like would work. Corn or mushrooms would go really well with the dish too. I took a picture of it pre-cooking. I apologize for my horrific food pictures–my kitchen has horrible lighting.
Chicken Enchilada Bake (For Two)
- 1 can (14 oz or so) of enchilada sauce
- 3, 6-inch corn tortillas
- diced veggies (I used like 1/4 cup onions, 1/2 cup kale, and 1/2 cup summer squash–you can easily omit this
- 8 oz boneless skinless chicken (sliced into like 4 smaller pieces)
- 1 1/4 cup cheese (cheddar or whatever kind you like)
- Preheat oven to 375 degrees.
- In a cooking pot, put in enchilada sauce, veggies, and chicken. Cook on medium-low heat about 20 minutes or until chicken is cooked through.
- When chicken is cooked, take out of sauce and shred it using forks. Set aside and keep separate from the sauce with veggies.
- In a small baking dish, put a small layer of the sauce with veggies. Then put one tortilla. If your baking dish is larger, might need two tortillas for each layer. Mine worked perfect with one.
- Then put 1/3 of pulled chicken on top of tortilla, then 1/3 of sauce mix, then 1/3 cup of cheese.
- Repeat the steps for two more layers . For last cheese layer, put rest of cheese on top finally.
- Place dish in oven for 20-30 minutes.