This shortcut for the beloved Mexican casserole is the kind of not-really-a-recipe we love. The directions have you dice the chicken, but don't get hung up on keeping the pieces too uniform: squares, rectangles, trapezoids—all are welcome, since refried beans and cheese will help hold everything together. Salsa and chopped jalapeño are optional; use as much or as little as you like. You spread the meat, along with the beans and cheese, over tortillas; roll them up and place them in a baking dish; then slide it into the oven until everything's hot and bubbly, about 25 minutes.
Get the recipe: Chicken Enchiladas
