5 Ingredients or Less/ Enchilada Bake

I love recipes that have 5 ingredients or less. They just seem so much easier to make, probably because they can go together quickly. So I thought it would be fun if everyone would share their favorite recipe with 5 ingredients or less. I'll start with mine.

4 1/2 c cubed, cooked chicken

1 can (28 oz) green enchilada sauce

1 1/4 c (10 oz) sour cream

9 corn tortillas (6 in.), cut into 1 1/2 in. pieces

4 c shredded cheese

In a greased 9 x 13 pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, and cheese. Repeat layers.

Cover and bake at 375 for 40 minutes.

Uncover and bake 10 more minutes or until bubbly.

Let stand 15 minutes before serving.

I found this recipe in the Taste of Home and it has quickly become one of our favorites. I usually cut in half and use a smaller can of enchilada sauce. I don't really measure anything, just put it in the pan until it looks good. Also I have found it easier to mix the sour cream and enchilada sauce together before layering everything together.

Enjoy, and I hope you will all share a 5 or even 6 ingredient recipe.

beef & brown sugar enchiladas

1.5 lbs. ground beef
1 can enchilada sauce
1/2 t. onion powder
1 can refried beans
1/3 cup brown sugar
2 cups grated cheese

brown & season beef. add beans, 1/2 enchilada sauce, brown sugar, and onion powder. bring to a simmer and remove from heat. fill each tortilla with filling and cheese. pour remaining enchilada sauce over enchiladas and sprinkle with cheese. bake at 350 for 20-30 minutes or until cheese is melted and bubbly.

enjoy!

Sweet Lime Chile Enchiladas

*recipe and picture from this blog. the flavor of the chicken was amazing!

4 chicken breasts, cooked and shredded

12 oz. bottle salsa verde
1/3 cup honey

1/4 cup lime juice

1 TBSP. chili powder

1 tsp. garlic powder

1/4 tsp. salt

1 cup heavy cream

8-10 flour tortillas

5 cups shredded cheese

In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken to lime mixture. Let sit 10 minutes.

In a 9 x 13 pan, pour 3/4 bottle of salsa verde and reserve the rest. Take each tortilla and fill with chicken and cheese. Roll up and place seam down in the salsa verde. Repeat until tortillas are filled. After you remove all the chicken, there will be remaining lime sauce in the bowl. Add heavy cream and remaining salsa verde to sauce. Pour over enchiladas and cover with remaining cheese. Bake at 350 for 30-40 minutes. Serve with Sweet Pepper Rice.