Typically if a recipe requires too much prep, it’s just not for me. And, “too much prep” can be as little as having to finish a dish in the oven after doing a bunch of stuff over the stove. I don’t even have kids and I don’t have the energy for that!
Then I found this recipe for Ingrid Hoffman’s Fastest-Ever Enchiladas. While it requires a good amount of prep work, she uses store-bought rotisserie chicken so there’s no combination over the stove and baking required. It cuts your prep time in half!
I’m still trying to eat mainly vegetarian so I thought I’d change it up using some chik’n strips and steak strips from Morning Star Farms. I love these because they really satisfy my craving for the texture and flavor of meat. When you mix them into a has-style dish like these enchiladas I’m willing to bet even the pickiest of meat eaters would barely notice!
Life on Team Cheap-o 