I knowwww it’s easy to make enchilada sauce, but if I’m being honest, by the time I get done with the chicken and the filling, I’m ready for the shortcut to finish dinner. If you end up with extra filling (reports are in that you will), save it for quesadillas! The mixture will keep fine for a week.

I’m sure you’ve seen it online by now, and I know it’s strange, but shredding the chicken up in a stand mixer is quick and easy and really gets you small shreds. If you don’t have one, simply put the chicken and its juices into a bowl and shred it up with two forks!