Deconstruct Chicken Enchiladas and turn them into a delicious dinner bake! Mix in your favorite fresh ingredients to enjoy all the Mexican flavors of this easy meal. This dish is great for the entire family!
My big-boy second grader just stepped onto the bus for the first time this year. We have been on the wildest, most indescribable journey with him. He has faced so many scary things in his little life, yet he continues to grow and thrive...and SMILE. So I sit here on his first day of second grade, typing through tears to tell you about this incredible dinner I made the other night.
I'm not kidding. This Chicken Enchilada Bake was INCREDIBLE. It's my new favorite meal. It's a pan of totally delicious Chicken Enchiladas with no structure and minimal effort. Two of my favorite things.
Start out with a bit of olive oil in a skillet. Add cilantro, green onions and jalapeños (optional). Cook for 3 to 5 minutes, or until soft and fragrant.
Stack 6 flour tortillas (soft taco size) and cut into bite-size pieces.
Throw them into a bowl along with the green mixture from the skillet, tomatoes, shredded chicken, cheese, lime juice and enchilada sauce.
Mix well and pour everything into a square baking dish. Throw on a bit more cheese and bake for 30 minutes and that is IT! Top with sour cream, avocados, crushed tortilla chips or extra enchilada sauce, if desired.
I hope you love this one, too! Have a great week, friends.