We’ve decided to try featuring a new thing here on The Bella Life – 5 Items or Less Recipes. We thought these quick and easy dinner ideas would be perfect for those who are constantly on the GO. To kick off our 5 Items or Less Recipes this week, I wanted to share an easy chicken enchilada recipe I made for D and I last night.
For this recipe, you will need:
- Shredded Chicken (to make it really easy, use rotisserie or canned chicken)
- White Corn Tortillas
- Monterey Jack Cheese
- Green Enchilada Sauce (I prefer Medium Sauce because it gives it an extra kick)
- Chipotle Tabasco (this ingredient could be switched out for diced onions, cilantro, tomatoes, etc. Use something you have on hand!)
MY 5 ITEMS
Preheat oven to 375 degrees
Step #1: Lay corn tortilla flat. Add chicken and shredded cheese. (Eyeball the chicken/cheese portions. If you like meaty enchiladas, add extra chicken. Make them to your liking).
Step #1
Step #2: Roll the tortilla and lay in glass/metal baking dish (Tip: spread sauce on the bottom of dish before adding the tortillas – this will prevent them from sticking.)
Step #2
Step #3: After you have finished lining the baking dish with the rolled tortillas (I usually keep rolling tortillas until I’ve run out of chicken), pour enchilada sauce all over the top – making sure to cover all of the tortillas. Finish by topping the enchiladas off with the remaining cheese.
Step #3
Step #4: Bake at 375 degrees for 25-30 minutes (make sure your cheese is melted)
The End Result = DELICIOUSNESS!
Please note: Since I use little corn tortillas, we usually end up eating about 2-3 enchilada rolls each.
Top with salsa, sour cream or avocado! Enjoy!
Camberley
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