RECIPE
[ˈresəˌpē]
I will use the word “recipe” lightly because I will be sharing instructions for preparing our favorite enchiladas, but the listing and increments of ingredients is really flexible. You can use red or green sauce. You pick if you want mild or medium. I don’t really measure the cheese, but more is always better. Maybe you want to add rice or black beans? Go for it! These are easy, mild, kid friendly enchiladas. I make them for our family and deliver them to friends on a very regular basis. You will need to serve them with a salad or vegetable because there are no veggies in this recipe.
MEAT
You can use any cooked meat that you desire with taco seasoning. I had a bunch of shredded chicken that I made in the instant pot with taco seasoning. Pork is great. You can of course use ground beef with taco seasoning too. It takes about 1- 1.5 lbs of meat for a 9×13 in pan. 1 lb of meat and one regular size can of enchilada sauce is great for an 8×8 pan.
Once you’ve chosen your cooked and shredded meat (the rotisserie chicken from Costco or canned chicken is even easier – just season with a taco packet of seasoning), stir in a little of your canned enchilada sauce to the meat mixture. This will prevent dry enchiladas when you bake them.
INSTRUCTIONS
Spray your pan and then cover the bottom with enchilada sauce and start adding meat and cheese to your flour tortillas. Roll them up and place them face down in the pan. This is the point where you can add Spanish rice, black beans, or any other Mexican flavors you want. Cheese and meat is the most basic way and my family’s favorite.
Once you’ve assembled your enchiladas, cover them with the remaining sauce and top with cheese. No need to cover them with foil when you bake them. Pop them in the oven at 350 degrees for 20 minutes. You can cover them and freeze them. Cook time is about the same if you are cooking them from frozen, but you should cover them until the end.
This is a recipe that you can make in a disposable pan and have on hand for a friend in need. It freezes very well. In the last few weeks a church member who had a baby and a friend who had vertigo got a pan of these. I was prompted to write up this post because I get asked for the “recipe” I’m sure it’s an insult to real Hispanic food, but this lazy white lady makes them this way. 🙂
Enjoy!
- 28 oz can of mild enchilada sauce (9 x 13 size)
- OR 14.5 oz can of mild enchilada sauce (8 x 8 size)
- 8-12 flour tortillas (2 per person is a good portion)
- 2 cups cheddar cheese
- 1-1.5 lbs cooked meat (pork, shredded chicken, or beef)
- 1-2 tablespoons taco seasoning (for meat)
- Add a little enchilada sauce to you cooked meat mixture to keep it moist.
- Spray bottom of pan (8x8 or 9x13) with cooking spray
- Cover the bottom of your pan with about ¼ of the can of sauce
- Put meat mixture in tortilla and sprinkle cheese and then roll it up.
- Place the filled tortilla face down in the pan in a row.
- Cover with remaining enchilada sauce or until covered will.
- Top with remaining cheddar cheese. More cheese is always good.
- Bake at 350 degrees for 20 minutes.
