Supremely Easy Enchiladas

At my previous workplace, we had a monthly chowhound with a different theme each time. And each time, I could count on Eliz, ex-coworker and dear friend, to have something delightful! She’s probably the one singular person I know who talks to her food, right down to singing to it! Since I moved from California to Miami, I do miss her company and cheer often. When I read Meeta’s Monthly Mingle theme, the first thing that came to mind was the memory of this one chowhound where the theme was easy weeknight dinners. Eliz had the most unusual enchilada recipe, and I was hooked. It was supremely easy to put together, without any sacrifice on taste.


1 lb Pepper Jack cheese (shredded)
1 lb cooked chicken breast (small cubes)
Approx. 20 corn tortillas
Chile verde enchilada sauce (I bought a 16oz can and used 80% of it)
7x11in Pyrex

1. Rip the tortillas into fourths.
2. Layer the bottom of the pan with approx. 5 tortillas
3. Drizzle a little of the sauce onto the tortillas (approx. 1/8 cup)
4. Sprinkle a little cheese
5. Use 1/3 of the chicken, sprinkled around
6. Repeat steps 2-5 twice (a total of three layers)
7. End with another layer of tortillas, the rest of the sauce, and the rest of the cheese.
8. Bake 375f for 30 minutes or until bubbly

The thing I like the most about this recipe is its room for flexibility. You can substitute with whichever kind of cheese you have on hand, and use whichever cooked meats you like… leftover roast chicken is my favourite! This sure winner can easily be modified whether it’s for just you, your family, or the gang at Meeta's party! :)