Super Simple Chicken Enchiladas

Need something quick, fast, and in-a-hurry for dinner, but you don't have a lot of time and only the bare essentials? Welcome to my world, pretty much every night. As I may have mentioned before, we fly under the radar here in the Protos house when it comes to fancy-pants ingredients. If the Commissary on base doesn't have it, there's no way in firey hell you will catch me running all the way to town to get it- I'll make due with what I have, thank you! And let me tell you, the Commissary lacks in many departments here.

This tasty mexican dish comes from mi madre (ha, I speak spanish), and only has four ingredients- jackpot! They are quick, simple, and deliciousio (ha, I did it again). Tortillas. Chicken. Sauce. Cheese. Done. I guess if you are feeling really rebellious you can add a fifth ingredient: diced jalapenos! But be careful, don't get too ahead of yourself... five ingredients may just be too many for some to handle (aka me on a bad day)!

Ingredients:

* 8 Flour tortillas
* 1 lb Chicken
* 2 cans Enchilada Sauce- pick whatever heat level you'd like- I used medium
* 8 oz bag Mexican Blend shredded cheese
* Can of diced jalapeno, or chop up one of your own

To Do:

* Cook chicken. I boil mine to make it super tender and easy to shred. You can also throw it in the crockpot or bake it in the oven. Once cooked, shred chicken.

* Mix shredded chicken, one can enchilada sauce, jalapenos, and half the shredded cheese in a large bowl.
* Fill tortillas and roll them tightly. You may need to trim the ends in order to fit them into a casserole dish.
* In casserole dish, lightly coat the bottom of the dish with some enchilada sauce. Place the wrapped tortillas in casserole dish- snuggle them in there nice and tight so they don't come unrolled!
* Top tortillas with remaining enchilada sauce and more shredded cheese.
* Place in oven, uncovered, at 350 degrees for about 20 minutes, or until cheese is nice and bubbly.