Lazy Chicken Enchiladas made in a bag

 Lazy Chicken Enchiladas made in a bag

This is so quick and easy to make! Just throw it all in a zip bag, mix, pour in a dish and bake in the oven!

Ingredients

2 cups cooked, shredded chicken breast

12 corn tortillas, torn or ripped into bite-sized pieces

1 large (28oz) can of green chili enchilada sauce

2 cups shredded Mexican blend cheese

Dried chives (optional)

1 large (gallon-sized) Ziploc bag.

(See note for additional add in ideas)

Instructions

1. LAYER the shredded chicken, torn tortillas, and enchilada sauce inside the gallon-sized Ziploc bag.
2. Seal the bag and shake or massage it until all tortilla pieces and chicken are thoroughly coated in the sauce. (it mixes easier if you layer in step #1).
3. Pour a layer of the mixture into the bottom of a greased 9x13 casserole dish.
4. Sprinkle a layer of shredded cheese over the chicken mixture. Repeat the layering process 1-2 more times until you’ve used all the chicken mixture. Sprinkle dried cloves on top if using.
5. Place in a preheated oven at 400° for approximately 25-30 minutes, or until the cheese is melted and the sauce is bubbly.
6. Serves 4-5. 

NOTE: You can add in things like green chilis, jalapeno, black olives, onions, beans, salsa, etc. Also put some sour cream, diced tomatoes and shredded lettuce on top. So many options!

Grandmas enchiladas

 

My mom was married to a Mexican man for a very short time when I was about 5. This is how she learned to make enchiladas. Yesterday was her 78th birthday. (I’m naming them “grandmas enchiladas” because this blog is for my kids). ❤️❤️❤️😋😋😋

Grandmas enchiladas

Ingredients:

• Flour tortillas burrito size (about 10)
• Large can of mild red enchilada sauce
• 2# hamburger 
• 1 small yellow or white onion diced small
• 1 can corn drained
• 1 can large black olives drained
• 4 cups shredded Mexican cheese
• 1 packet taco seasoning
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°
2. Brown hamburger and diced onions with taco seasoning.
3. Add can of corn. Taste and add salt and pepper as needed.
4. Simmer until it’s heated through.
5. Pour some enchilada sauce in the bottom of a 9 x 13“ baking dish.
6. Take one tortilla and add in some of the meat mixture. Add 4 to 5 black olives on top of that and cover with some shredded cheese. Roll tightly into an enchilada.
7. Continue to do this until the pan is filled with enchiladas. Push them together so they are in their tightly.
8. You may have some meat left over as well as olives, tortillas, cheese, etc. You can use these for quesadillas for lunch the next day. LOL
9. Once you have the tortillas filled and rolled into enchiladas, pour the remainder of the enchilada sauce on top covering the enchiladas. Add whole black olives to the top and cover with remaining cheese.
10. Depending on how filled up your pan is, you may need to tent the top of the tinfoil so it doesn’t stick to the cheese.Cover the pan with the tinfoil.
11. Bake for 35 to 45 minutes until everything is hot and bubbly.
12. This makes a large pan and serves probably 6 to 8. ENJOY!!!