October 18, 2010

Fool Proof Messy Enchiladas

Give these enchiladas a chance.  They are not pretty, because they are served casserole style.  BUT, they are tasty - and that is what this blog is all about.   These are mild, flavorful, and you can add a kick to them by a little extra dash of cayenne and hot chili powder, if you're in the mood.
This is a regular meal at our house - it's easy to throw together (especially if you have cooked chicken on hand - thank you Costco rotisserie).  It's bursting with flavor.  It's not too spicy (unless you add the optional cayenne), but still leaves a little tingle on your taste bud that makes you feel the urge to shout "Arriba"!

Oh, and let me let you in on a little secret.  Every time I make this meal - I make enough to freeze one for later.  You can either feed the masses and makes (1) 9x 13 pan, or you can stretch it and make (2) 8x8 pans - saving one for a busy night.  I line one of my 8x8 pans with heavy foil and just make half the recipe in one and half in the other.  Simple! Fast! Delicious!

10-15 corn tortillas (I love the ones from Tortillaland), cut in half
20 oz. red enchilada sauce (2 cans)
1 can diced green chilies
1 can petite diced tomatoes (drained - liquid reserved to equal about 1 cup - add water if necessary)
4 c. cooked chicken, shredded or cubed 
1 tsp. chili powder
1/2 tsp. crushed red pepper (optional for spice)
1/4 tsp. cayenne (optional for spice)
1 TBS. fresh cilantro, chopped (or 1 tsp. coriander powder)
1 c. finely chopped onion
2 c. cheese, shredded (divided) - I like monterrey jack and cheddar, but use your favorite!
salt & pepper to taste
sour cream & avocado for garnish

Preheat oven to 350. 

Mix chicken, drained tomatoes, green chilies, 1 cup cheese, chopped cilantro, and chopped onions - add salt & pepper to taste.  Set aside.

Bring reserved liquid drained from tomatoes (should equal about 1 cup, or add a little water to reach 1 cup), along with 2 cans of enchilada sauce to boiling point (if you like it spicy, cayenned and crushed red pepper as listed above).

Pour half of your boiled enchilada sauce mixture into bottom of greased or well-lined 8x8 pan.  On top, place enough of your halved tortillas (flat edges out, see below).
Add chicken mixture (see below). 
Cover with remaining halved tortillas. Pour remaining sauce on top of tortillas. Cover with remaining 1 c. cheese. Cover with tin foil. Bake for 15-20 minutes. Uncover and bake for 5 more minutes, or until cheese bubbles (I like to broil it for the last 2 minutes to make the cheese bubble a little). Serve w/ sour cream and avocado for garnish.
When you're done, just cut "casserole style", scoop and serve!

If you haven't already, enter the giveaway NOW and you could have some fresh Tortillaland tortillas shipped directly to your front door!


  1. This looks great and easy. :) I wish I had some fresh tortillas right now (hint, hint!)

  2. I love enchiladas and layering instead of rolling makes it much quicker to make.

  3. This is my kind of a meal. Belive it or not I've never tried these tortillas. Heard of them, but not tried them. I hope I get to!

  4. I think this looks so delish! I will be making this...this week for sure.

  5. Maybe I will finally be able to cook enchiladas that Todd likes!


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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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