This is another fast and easy weeknight meal that uses leftovers and hardly any effort on the part of the cook. I adapted it from a recipe in Cooking Light, although I'm pretty sure it's not THAT light this way. But it's not too bad if you use the 2% cheese.
1 Tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
1 1/2 to 2 cups shredded cooked chicken (tonight I used leftover roasted chicken, which was good, but any leftover chicken will do)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp cumin
1 28 oz jar of enchilada sauce (I like verde, but use whatever you have/like)
about 12 small corn tortillas
2 cups reduced-fat shredded mexican cheese blend, or sharp cheddar if that's what you can find.
Spray a 13 x 9 baking dish with cooking spray. Preheat over to 350.
In a skillet, heat oil over medium heat. Add onion and saute until tender (about 4 min), then add garlic and saute another minute. Add chicken, salt, pepper, chili powder, and cumin and heat through; remove from heat. Note: You can play with the spices you add, or leave them out altogether, especially if you have a flavorful enchilada sauce. This would also be a good place to toss some leftover veggies. If you chop them up, it's possible no one will notice them.
In baking dish, spread about 2/3 cup enchilada sauce on bottom of pan. Cover with tortillas (I use two whole, then two broken in half, and then I break one of the halves into "fourths" and cover the holes). Place about half the chicken mixture on top of the tortillas. Top with a layer of cheese (about 1/3 of it). Add another layer of enchilada sauce, then tortillas, then chicken mixture, then cheese, then enchilada sauce, then tortillas. Top with remaining enchilada sauce and cheese.
Bake at 350 for 20 minutes or until thoroughly heated. Super easy, super good, and you can assemble it in advance if needed.
The Big Geek and I like this. Well, actually, I LOVE it. The little geek is not a huge fan. She had broccoli for dinner.