No-recipe enchiladas

The secret to extremely fast enchiladas is in a can of organic chicken. Yes. A can! Canned chicken has come a long way, and you can find high-quality canned chicken in most grocery stores. Of course, if you have chicken breasts on hand and have the time to prepare and shred, by all means, be my guest. This variation, however, is the quickest of quick.

Enchiladas are a great make-ahead meal. as well as a wonderful option to take to a friend in need. 

Preparing two pans of enchiladas took 15 minutes. Other tips include: emptying ingredients into bowls to create a speedy assembly line and not worrying about equal portions in each tortilla.

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No-Recipe Enchiladas

A pan of enchiladas is your chance to be creative. Add whatever ingredients suit your fancy. Use this recipe as a template for super-fast enchiladas. This makes 2 pans, so freeze one for later or give to a friend!

Ingredients

• 2 32-oz cans of your favorite enchilada sauce
• About 4 cups shredded cheddar cheese
• 2 15-oz cans black beans (drained and rinsed)
• 2 2.5-oz cans chopped green chiles
• 2 12.5-oz cans organic chicken breast in water (drained) OR about 4 cups shredded chicken breast
• About 16 tortillas

Instructions

Pre-heat oven to 350 degrees FCreate an assembly line for your enchiladas. In appropriately 3 sized bowls, empty the contents of 1) the cheese (reserving about 1 cup), 2) beans and green chiles, and 3) chicken. Open cans of enchilada sauce. Separate out two stacks of eight tortillas.Pour about half of one can enchilada sauce on the bottom of each casserole dish (using entity of one can)Begin assembling enchiladas: add small portion cheese, beans and chiles, and chicken to each tortilla (just eyeball it!); roll, and line (seam-side down) casserole dish. Each dish should fit around eight enchiladas, but feel free to add more if room allows.Cover enchiladas with remainder of enchilada sauce (another half-can each). Sprinkle remaining 1 cup cheese across top (about 1/2 cup cheese on each). Bake uncovered for about 35 minutes.Remove and let stand for at least 10 minutes. If refrigerating or freezing for later, let cool completely before covering in foil.

Details

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Yield: 2 9x13-inch rectangular casserole pans