I admit it, I’m an enchilada snob. There is a way to eat these and a way that’s just, underwhelming. I prefer the traditional way and this recipe is the closest to that.
They should feature tender chicken or flavorful ground beef, and be wrapped in corn tortillas and swimming in just the right amount of red sauce, then topped with cheese. I’d been searching for a recipe that lays out the exact way I’ve always made these, and I finally found it.
So without further ado, try these out. I promise your family will thank you many, many times for making this enchilada casserole and it’s quite simple to throw together.
Recipe and photo courtesy of Food Network.
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Quick Tip: The recipe calls for corn tortillas, but you can use either flour or corn. Corn is more authentic, but if you use flour there’s no need to fry them a bit first.
