When Mom started working in the supermarket, she picked up a few new tricks. One of them was making enchiladas, since she knew I had a soft spot for Mexican food. It’s a good, filling meal that works for any busy weeknight.
~2lbs chicken breast
Lemon pepper seasoning
Lemon juice (fresh or bottled, but fresh is better)
Flour tortillas, soft taco size
1 large can of enchilada sauce, salsa verde variety
1 package shredded Mexican-style cheese (~2cups)
1.) Place chicken on a foil-lined baking sheet. Preheat oven to 325F. Season chicken with juice, garlic powder and seasoning (in that order) and then bake for about 25-30 min. You can marinate chicken and even bake the chicken ahead of time. If you’re really short on time, meat from a store-bought rotisserie chicken works just fine. Allow the chicken too cool and then cut into cubes.
2.) When you’re ready to assemble your enchiladas, mix together some sauce, chicken and cheese as per your tastes. Place the mixture on a tortilla and roll it up. Top with some additional sauce and cheese. Then microwave for about 1.5 to 2min on high so the cheese melts and the filling is hot.