Tonight was another softball practice night and I got off easy with a playdate. I still made a dinner that could have been transported rather easily and takes almost no time to make.
Here's the recipe:
1 C. precooked chicken, chopped (I had 2 chicken thighs and a drumstick leftover that I had grilled a few days ago)
8 oz. enchilada sauce
1 C. shredded cheese (if you don't keep your shredded cheese in the freezer, do so, it will last 6 months frozen and thaws in about 5 minutes)
1/4 C. shredded cheese for topping
4 large flour tortillas
(optional to add to burritos)- 1/2 C. frozen brown rice, 1/2 C. frozen corn, 1/4 C. salsa
Preheat oven to 450. Rub a little olive oil or spray a little Pam to the bottom and sides of a casserole pan, this will prevent the enchiladas from sticking.
Mix the chicken, enchilada sauce and shredded cheese in a bowl. Spoon equal amounts of the mixture into 4 tortillas. Fold over the smaller edges first, then roll the tortilla. It should look like a burrito and be fully closed.
Place the burritos into the casserole pan, sprinkle remaining cheese atop burritos, and bake for 10-15 minutes.
I boiled some corn on the cob while the enchilada burritos cooked. Once the cheese has melted and looks golden brown, they are done. To take these on the road, simply wrap each burrito in aluminum foil and a couple paper napkins and they're good to go.
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