Recipe: Casey's 10 Minute Enchiladas

Today, Kindermusik mom Casey, is going to share her recipe for "10 Minute Enchiladas." You can email us your favorite recipe for inclusion on our site.

Hi, Friends! Today I am going to share my recipe for the world's quickest enchiladas. I timed myself, and these took a mere ten minutes to prepare! Since I have a toddler, I need my recipes to be delicious but easy.

The ingredients are:

• Fajita-size tortillas (I used 2 ten packs and saved the leftover tortillas in the freezer)
• 1 12-oz Jar of Cowboy Caviar (I like Trader Joe's but if you don't have a location nearby you could use any jar of dense, not watery salsa, like black bean, etc.)
• 4 cups of shredded cheese
• 2 Large cans of enchilada sauce 
• 4 shredded chicken breasts (Once a month I cook some chicken breasts in the crock pot and shred them up, then I freeze them for inclusion in other meals. Such a time saver!

No need to waste money on name brand tortillas!

Any salsa will do but the black beans and corn add depth!

Directions: 

1. Preheat oven to 375 degrees
2. Dump the jar of Cowboy caviar and the chicken, into a bowl. Mix it up. 
3. Put a generous portion of the chicken mixture in a line across the tortilla. 
4. Roll the tortilla as tight as you can!
5. Place the rolled tortilla in your pan seam-side down. I used 2 8X8 pans and was able to comfortably fit 6 enchiladas in each pan. I cooked one for dinner and froze the other pan for a night when I don't have even ten minutes to spare. 
6. Pour one can of sauce over each pan. 
7. Sprinkle the cheese on top. Ladies, you need to be very religious with the cheese. Skimping on cheese when making enchiladas is a crime!
8. Bake for 45-60 minutes. 

Yes, those are food safety gloves-haha!

Be generous with the filling!

Almost there!

You can make this dish spicier with a medium or hot enchilada sauce!

Mmmmn, cheeeeeese!

Drown those bad boys in sauce!

The more cheese, the better!

Perfection!