10 min* college era recipe that kept me fed and warm LAZY ENCHILADA 1. Warm 2 corn tortillas on a dry skillet until they get soft, set aside 2. Put 50/50 blend of asadero and oaxaca cheese right on skillet and let melt 3. Meanwhile, microwave or warm in separate skilled about 1 cup shredded chicken (I would make this in bulk in crock pot when it was on sale and freeze like 10 lbs at once*) 4. Once the cheese is melted and you can see edges start to crisp, drop one tortilla on top 5. Flip the whole cheese and tortilla stack over, top with the heated shredded chicken (add some fat to the pan before this if desire) 6. Layer on pico de gallo (just a bit), top with other tortilla, flip as desired 7. Once tortillas sufficiently cooked to your desire, plate and top with red enchilada sauce (warm it first lmao) 8. Meanwhile in skillet fry up 1-2 eggs to desired consistency (I leave the yolk runny to jammy) 9. Eggs on top of the sauced up tortillas Avocados were $0.2-0.25 at the time so always had one on the side. Bought bags of dry beans and rice in 25 lb increments as well. Easy to pre-make and freeze. Still hard to beat now