My family loves Mexican food. I’d guess that at least half the foods I make are seasoned with Mexican spices and flavors. I’ve been making enchiladas for so long, it’s just a part of what I do on a regular basis in the kitchen. I often get in a bit of a routine with our favorites though; it’s easy to forget there are different versions to try. I went to check my recipe index to see if I had posted these already and realized that I have almost no enchilada recipes posted! I have no idea how that is possible, but I’ll be paying closer attention next time I make them and I’ll be taking some pictures so that I can share the recipes soon.
While I don’t make many casserole style meals, this is one that the entire family loves. Red chile or green chile, chicken or beef, cheesy or packed full of vegetables, the possibilities are endless. Packed full of spicy heat or mild enough for everyone, enchiladas are the most versatile food I make.
In this version, I love the addition of just a small amount of sour cream. It adds a slight creaminess to the sauce that I really like. All of my children eat enchiladas like crazy, so it didn’t surprise me that they all requested seconds of this dish. However, the request that I please make the exact same ones next week did make me laugh.