Six-Ingredient Enchiladas

Serve with black beans, diced avocado and salsa.

2 cups shredded cooked chicken

1 cup enchilada sauce, divided 8 small corn tortillas

½ cup plain full-fat Greek

yogurt or sour cream

1 cup shredded cheddar

cheese

1 green onion, trimmed and

chopped (optional) 1. Preheat oven to 375°F. In a small bowl, toss the chicken with ¼ cup enchilada sauce.

2. Spread another ¼ cup enchilada sauce in the bottom of an 8 × 8-inch baking dish coated with nonstick cooking spray. Top with 4 tortillas; they will overlap some. Top with chicken and remaining 4 tortillas.

3. In the same bowl used for the chicken, whisk together remaining ½ cup enchilada sauce and the yogurt. Pour over tortillas and top with cheese. Bake 30 minutes, until golden brown. Sprinkle with the green onion, if using. Serves 4 Per serving: 389 cal, 16g fat, 81mg chol, 33g prot, 30g carbs, 6g sugar, 4g fiber, 797mg sodium

Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen © 2021 by Jenna Helwig. Photography © 2021 by Linda Xiao Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.