We've all been there: Frantically googling "weeknight meals" during your lunch hour, desperate for an easy recipe that you can present on the dinner table that evening whether you're feeding an army or just yourself (while hoping for leftovers to bring to lunch the next day). To help you with your quest, we bring you this editor-approved tasty Chicken Enchilada recipe from lifestyle guru Lauren Conrad. It's no wonder this yummy concoction has become one of her entertaining staples—it only requires six ingredients and takes just about an hour to make, half of which is time spent baking in the oven, so you can use that idle cooking time catching up on dishes, reading or watching the latest episode of Scandal.
Lauren's tip: Double this recipe each time you make it, and before the baking step, freeze one for another weekend. Defrost and bake according to the instructions below.
Lauren Conrad's Enchilada recipe
2 to 3 chicken breasts
1 jar of red salsa
1 jar of salsa verde
1 can of diced jalapeños (you can leave these out if you don’t like your food spicy)
1 pack of flour tortillas (10+ large, but not burrito sized))
1 pack of shredded, organic Monterey jack cheese
1. Preheat your oven to 350°F. Slice the chicken into large, bite-sized pieces. Put the chicken pieces and one jar of red salsa in a pot, filled with enough water to cover the chicken.
2. Bring to a boil, and then reduce the heat to medium. Cook for 20 minutes (or until the chicken is cooked through).
3. Drain the liquid and let the chicken cool. Then shred the chicken and set aside.
4. Take out your tortillas and a glass baking dish. Spread about ½ cup of chicken on a tortilla, along with the jalapeños, and top with the desired amount of cheese.
5. Roll the tortilla and place into the glass baking dish. Continue until the dish is full.
6. Top the dish of rolled tortillas with a jar of salsa verde.
7. Sprinkle the remaining cheese over the salsa.
8. Bake your dish of enchiladas in the oven at 350°F for 30 minutes. Then serve and enjoy!