Okay so it's Sunday evening and the last night of Spring Break (for us). So my head is already going to the place of organization and planning. Are the back packs ready? Is the laundry done? Market shopping finished? All I need to is to get the kids feed and showered and back on their routine so to stay on task for the up-coming school week. This calls for a Sunday night "quickie". The world's fastest chicken enchiladas ever. This dinner is for the kids, so it is the most basic and simple, minus all the spicy and goodies.
Chicken Breast
White Corn Tortillas
Enchilada Sauce (mild)
Onion
Black Beans
Left over Pico de Gallo (salsa) just to mix in and get rid of
Mixed Assorted Cheese
Cook chicken in EVOO (yes I have stolen Rachael Ray's word).
Sprinkle granulated garlic.
When done set aside in bowl.
In the same pan, cook the onion, black beans and salsa mixture.
Add enchilada sauce to the mixture and stir to cook until warmed.
Shred the chicken into pieces and then add them back to the pan.
I do not take the time to roll or fold my enchiladas, never have...this is like the measuring thing, (you know that thing I don't do unless I really have to). So pour some enchilada sauce into a rectangular baking dish. Layer about 6 tortilla shells into the dish (dip each shell into a wide bowl of sauce to cover both sides first). Then start layering your chicken mixture, sprinkle cheese on top and repeat the process.
Since this recipe is for the kids, I go two layers and super basic. Cook at 350 for about 1/2 hour. Done! This just frees up Sunday night for another Date Night Dinner with the hubby. I can't think of a better way to wrap of the last night of Spring Break, than being organized and relaxed. Can you?
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