Don’t let the word “lazy” trick you. These #enchiladas are ah-mazing!

Anyone else like to whip up dishes that are quick, easy, and create very little mess? 🙋🏽‍♀️ Then you are DEFINITELY going to want to save this recipe!

True story, I had never had these enchiladas or seen yellow cheese until I moved to the US (not even kidding you), but I remember how ecstatic all the kids at school got whenever they found out the cafeteria was serving them at our school. I swear, you’d think the Spice Girls had come to sing “Wannabe” live. (Where are my 90’s kids at? 😂😅)

I wasn’t a fan of the enchiladas at first, not gonna lie, but years later when I moved to Albuquerque I realized why. The cafeteria version, didn’t come CLOSE to the way this amazing dish was supposed to taste. 🤩🤩🤩

Two weeks ago I shared a #recipe for the sauce and today, I wanted to share how I use it whip up this super fast dish. 🙌🫶

Dinner ready in 20-30 minutes if you make the sauce ahead of time!

Ingredients

1/4 cup of olive oil

2 chicken breasts-diced

salt and pepper to taste

8 corn tortillas

1 cup of enchilada sauce (recipe card in my bio ❤️)

1 cup of yellow cheddar cheese

1/2 cup of diced onions

Cooking Instructions:

Add diced chicken to a hot pan and stir fry until water has reduced. Add salt and pepper to taste.

Remove chicken from the pan once it has become browned and set aside.

Add enchilada sauce to the same pan and stir until warm.

Bring a warm tortilla to a plate and pour the warm enchilada sauce over it.

Top with yellow cheese, then stack a tortilla on top and repeat steps 4 and 5. Microwave for 1 minute and 30 seconds.

Garnish with diced onions.

Top with browned chicken and enjoy!