I’m taking this forced stay-at-home time to start getting creative in the kitchen (thanks Corona Virus social distancing!). Or rather just starting to cook more cuz we kind of have to. Here’s a simple, 4 ingredient chicken enchilada recipe that will work for a family of 2 and possibly gives you leftovers for lunch tomorrow.

prep time: 15 MINUTES | cook time: 45 MINUTES or less depending on how you do you shredded chicken | total time: 60 MINUTES | yields: 2-3 SERVING

4 Ingredients

1. Shredded Chicken

   • Buy a rotisserie chicken and shred OR

   • Use the Instant Pot to make your own using 2 chix breasts (recipe here). It’s super easy (25 minutes max).

2. 6 Flour Tortillas

3. 6 oz of Mexican Cheese Blend

4. 1 Can of Red Enchilada Sauce (19oz)

If you have things like white onion, sour cream, or beans feel free to get creative and make your chicken enchiladas however you like! We paired ours with Mexican style rice and avocado.

Assemble Your Enchiladas + Bake

1. Preheat oven to 350°F

2. Set up an assembly line including: tortillas, enchilada sauce, chicken, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the tortilla.  Add a generous spoonful of shredded chicken in a line down the center of the tortilla, then sprinkle with cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.

3. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve!

The Latest on EDP