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These enchiladas take about 5 minutes to prep and only 30 minutes to bake, making this 5-ingredient recipe super easy and very fast.  Start with some rotisserie chicken (I use the organic brand available at Fred Meyer) and layer the ingredients and you’ve got a tasty meal in minutes!  Serve with a green salad or some raw veggies and enjoy.


28 oz can green chili enchilada sauce , divided into 4 portions
10 count package yellow corn tortillas (about 5-6 inches), each torn in half
2-3 cups shredded Mexican style cheese, divided into 3 portions
1 cup salsa, divided into 3 portions
2 cups shredded or finely chopped cooked chicken (use rotisserie chicken for faster prep), divided into 3 portions


Preheat oven to 400 degrees.   Spray a large baking pan with non-stick cooking spray.  Pour ¼ of the enchilada sauce into pan.  Layer 3 of the tortillas on top of the sauce.   Layer 1/3 of the chicken, salsa and cheese on top.  Cover with ¼ of the enchilada sauce.  Repeat this layering 2 more times, making sure to cover with cheese as the last layer. 

Cover pan with foil and bake about 30 minutes, until cheese is melted and enchiladas are bubbling.  Eat mindfully so you can enjoy the flavors and textures.