One dish + 5 ingredients = my kind of kid friendly supper. Perfect for a busy week night, but yummy enough to take to a friend or serve for a casual get-together.
Place chicken in a baking dish, pour enchilada sauce to cover. Bake at 350 for 30 minutes. Meanwhile cook rice. Shred chicken, stir in rice, top with crushed chips and cheese. Pop back in oven for 15 minutes until bubbly and warm.