Recipe: Easy Enchiladas Using 4 Ingredients from a Texas Mom

Ingredients

• 10 corn tortillas
• 1 jar of enchilada sauce (We use the Trader Joe's enchilada sauce)
• 2 chicken breasts
• 1 cup of shredded cheese
• Optional: 1 teaspoon of taco seasoning

Directions

1. Add two chicken breasts to a crockpot and cook on high for approximately 4 hours or until tender and falls apart easily when you shred it. Optionally, add a teaspoon of taco seasoning to the chicken while it cooks.

2. Preheat the oven to 350-degrees.

3. Spray a baking dish with cooking spray.

4. Shred the chicken.

5. Wet a paper towel and wrap it around the corn tortillas. Microwave for approximately 20 to 30 seconds, until they are easy to bend without cracking.  (You may also heat each one in a frying pan if you prefer, but we promised a quick and easy recipe here. I actually think that the microwave method is awesome!)

6. Fill each tortilla with shredded chicken, roll closed, and place in the baking dish.

7. Once all of the tortillas are filled and placed in the baking dish, pour the enchilada sauce over the enchiladas.

8. Sprinkle with the cheese.

9. Cover with foil and bake for approximately 25 minutes.

10. Remove the foil and bake for another 10 minutes.

11. Allow to cool and enjoy!  Refrigerate leftovers.