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This simple recipe for Chicken Enchiladas is cheesy, spicy, and well-loved by my family. I’ve been making 30-Minute “casserole style” Enchiladas for so long, I can’t recall the last time I rolled or stacked a batch of enchiladas in a more traditional recipe. You can have these enchiladas on the table in less time than it would take to pick up take-out, and I promise they’ll taste better than anything you can buy.
I alternate making enchiladas with red or green chile enchilada sauce, depending on my mood as I’m cooking most of the time. However, I can’t deny that I choose green chile at least 90% of the time. One of my boys prefers red chile though, so every so often a batch of red enchiladas will make it’s way to our table. You can also make them “Christmas-style” – and use a combination of both sauces for the layers, similar to the way the flavors are combined in this Mexican Lasagna.
My favorite tips for 30-Minute Enchiladas are illustrated in this quick video. I slice the tortillas into wedges before layering them into the dish. This makes each serving easier to eat, with a great balance of flavors and textures in each bite, and it prevents any giant chunks of tortilla form making their way to your fork.