Easy Chicken Enchilada for Cinco De Mayo

With Cinco de Mayo this weekend, I thought I would share my favorite and easy chicken enchilada dish. Not only is it tasty, but it is also so easy to make. It’s so easy to make, it only takes 4 ingredients and 30 minutes. To counteract the delicious cheesy meal, I also shared light and easy margarita recipe, as well.

Easy Chicken Enchilada Lasagna for Cinco de Mayo

Keep reading to find out how to make these simple and satisfying recipes which will work great as last-minute Cinco de Mayo meal.

Chicken Enchilada Lasagna

INGREDIENTS:

2 cups of shredded cooked chicken
16 oz. bag of shredded cheese (cheddar or mexican blend)
1 can of red enchilada sauce
package of soft tortillas
sour cream (optional)
cilantro (optional)
green onions (optional)

DIRECTIONS:

Preheat oven to 350 degrees.
Next, shred your chicken and place in a bowl to the side. You can cook your chicken, but I pick up one of the already roasted whole chicken from the grocery store. It saves a lot of time and less dishes to wash. Next, take each tortilla and rip them into 2 or four big pieces, which depends on the size of the tortilla. Personally, for soft taco and fajita size, I would just rip them in half. For burrito and bigger sizes, I would rip them in four nice pieces.

If you have ever made a lasagna, these next steps should be easy. First, in a ungreased baking dish, spread a thin layer of enchilada sauce on the bottom of my baking dish and the layer some of the tortillas on top. Just lay enough to cover the bottom of the dish. Next, add some of the chicken and spread over the tortillas. Next pour and spread some of the enchilada sauce over the chicken and sprinkle some cheese on top. Then repeat the steps until you have at least 3 layers. Eye the amount of ingredients you use for each layer and/or base it on your taste preferences.

Cover with foil and cook for 20 minutes. After the 20 minutes are up, remove the foil and bake for another 10 minutes. Remove dish from the over and let it cool for 10 minutes before serving. I sprinkle the entire dish with a little cilantro, but not necessary. Also, once served, you can top it with sour cream, green onions, or even avocado.

Now, for a delicious and light margarita that’s strong, but not full of sugar.