Muerte Rápida Enchiladas

Muerte Rápida Enchiladas

12 corn tortillas

2 cooked chicken breasts, shredded

1 small can of fire roasted diced chiles

1/4 teaspoon oregano

Several cracks of fresh black pepper

12 oz. Queso Blanco, shredded

2 cans of enchilada sauce, red or green

Preheat oven to 400.  Line a 9x13 baking dish with foil, preferably non-stick.  Add diced chiles, oregano, pepper, and half a can of enchilada sauce to chicken.  Add 2/3 of cheese to chicken mixture.

Fill each tortilla with just enough mixture in order to roll and not split the tortilla.  I did this with a few, we still ate them ;)  Fill entire dish with loaded tortillas that have been rolled up.

Pour remaining half can and the other full can of sauce over the top.  Sprinkle remaining cheese over the sauce.  Cover with foil and bake for 15 minutes or until bubbling.  

Again, this is a great moment where having pre-cooked chicken breasts in the freezer makes dinner snappy and happy.  We enjoyed this with avocado crema, lime wedges, and pickled jalapenos.  

In favor of keeping my healthy heart, I plan on using no cheese in the filling next time and some feta cheese on top.  Gotta keep our tickers ticking!