Prep 5 mins
Cook 10 mins
I got this recipe off a can of enchilada sauce. It has all the components of a regular enchilada but without all the stuffing, rolling, and baking. To me this tastes like the chicken chilaquillas I used to get at a restaurant in Tucson. I always use red enchilada sauce, but you could easily use the green sauce if that is what you prefer.
- 1 dozen corn tortilla, torn into bite size pieces
- 3 cups shredded cooked chicken
- 1 (20 ounce) can enchilada sauce
- 1 cup shredded monterey jack and cheddar cheese blend
- Spray a large skillet with cooking spray.
- Heat tortillas and chicken over medium-high heat for 7 minutes.
- Pour sauce in skillet and stir to blend.
- Sprinkle with cheese and cover. Heat until cheese is melted and sauce is hot.
This is a pretty good recipe. It normally should be pretty quick to make, true, but it took me longer because I made homemade tortillas (from a bag of "masa harina de maiz"), and had to boil some chicken breasts and shred them for this recipe. It lasted me for three dinners, and though it was very tasty the first night, I didn't think it was quite as good reheated (some recipes actually turn out better that way). But it's tasty and easy enough, and seems to be fairly healthy, so I'll recommend it.
This was a great "no time to cook" recipe. It is like an eenchilada without all of the work! I added some spices to the sauce and roasted garlic to kick it up a bit.