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Quick Lazy Enchiladas

A shortcut version of enchiladas that delivers all the cheesy, saucy comfort without the usual rolling and assembly marathon, perfect for busy weeknight dinners.
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Prep Time 8 minutes
Cook Time 12 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 12 corn tortillas, torn into bite-sized pieces
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) enchilada sauce
  • 2 cups Mexican cheese blend, divided
  • 1 can (4 oz) diced green chiles
  • 1/2 cup diced onion
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Preheat your oven to 400°F and lightly grease a 9x13-inch baking dish.
  2. Spread half of your torn tortilla pieces across the bottom of the dish. Pour half the enchilada sauce over the tortillas, ensuring every piece gets coated.
  3. Scatter the shredded chicken evenly over the sauced tortillas, then sprinkle with diced onions, green chiles, cumin, and garlic powder. Season with salt and pepper.
  4. Add the remaining tortilla pieces, then pour the rest of the enchilada sauce over everything. Top with 1½ cups of cheese, saving the remaining half cup for later.
  5. Slide into your preheated oven for 10 minutes, then add the remaining cheese and bake 2 more minutes until bubbly and golden.

Notes

Don't skip tearing tortillas into varied sizes - uniform pieces can create soggy spots. Avoid over-saucing the first layer or your bottom will become mushy. Make sure your chicken is completely thawed and drained before adding. Refrigerate leftovers for up to 4 days in a covered container. Freeze portions for up to 3 months. Can be assembled ahead and refrigerated up to 24 hours - add 5 extra minutes to baking time if cooking from cold.