5-Ingredient Chicken Enchilada Bake
It’s 5pm. I just got home from work and am hungryyyyyyy. There is some leftover shredded chicken that I prepped in the slow cooker (instructions here). I could make a sad chicken salad, but the temps have dropped and I want something warm and comforting. But also with little effort and without requiring a trip to the store. Enter, 5-Ingredient Chicken Enchilada Bake.
Did I mention that this is just 5 ingredients?! Shredded chicken? Check. Tortillas? Check. Refried beans? Check. Enchilada Sauce? Check. And shredded cheese? CHECK! Not only is this a perfect, pantry staple meal, BUT it’s super easy. No messy enchilada rolling here. No enchiladas that crack and fall apart in the oven. Just layer ‘er up like an lasagna! Easy.
Just bake for about 35 minutes and dinner is served! Try to let it cool for at least 10 minutes before cutting to let everything set up. I HIGHLY recommend serving with a big ol’ dollop of sour cream. And maybe a sprinkling of fresh cilantro if ya wanna get fancy. Perfect, easy, lazy, weeknight meal.