I love enchiladas, but having to roll each one individually takes way too long to feed a family. I was looking through Pinterest and found a super easy idea, basically layer the enchiladas like a lasagna. Soo much easier; sauce, tortilla shell, shredded meat, sauce, cheese, and repeat.
I am sure that homemade enchilada sauce is probably way better than, from a can, but when you have two little ones, two and a baby, time is everything. When I have the time again, one day I will make homemade enchilada sauce and see the difference.
When I was looking on Pinterest at so many different recipes I found parts that I like from one and pieces of another, so I combined them into what I think turned out to be a pretty decent, easy, and quick recipe.
Everything is already cooked so it comes together pretty easily, if you have everything cooked already. I have used shredded chicken, pork and a combination of both. Use whatever meat you like, or have on hand. Then all you have to do is layer everything like a lasagna.
If you don’t have some shredded chicken here is an easy way to make some. I buy a family sized package of chicken, I throw them in the crockpot with some salt, pepper and garlic and cook for a few hours, until the meat falls off the bones. The crockpot makes the chicken fall off the bones so all you have to do is pick out the bones.
After cooking this a few times, I have found some pretty good tips:
- This recipe easily doubles, I usually fix 2 pans, 9×9. One for now and one to put in the freezer.
- The longer you let the enchilada sauce simmer, the thicker and yummier it will be.
- If you have left over rice from a previous meal, mixing it in with the shredded meat is really good.
- I also have put a layer of mashed potatoes on the top right before the last layer of cheese. They were a delicious addition.
Enchilada Ingredients
- 1-2 lbs shredded pork or chicken
- 1 large onion, sliced
- 1 bell pepper, sliced (optional)
- 3-4 garlic cloves
- 1 tspn cumin
- 1 tspn salt
- 2 cans red enchilada sauce, 10 oz each
- 1 can green chilies
- 1 bag of soft corn tortilla shells
- 1-2 cups shredded Mexican cheese blend
Directions
- Slice the onion and put in a skillet on medium. While the onion is cooking, slice the garlic and pepper and then add to the skillet. Sprinkle with salt and add the cumin.
- Open the can of green chilies, and when the onions get to be about the same softness, add the sliced green chilies. Cook in the skillet on medium for 3-5 minutes.
- After the onion, garlic, pepper and chilies have been cooking for a few minutes; add the red enchilada sauce and turn the burner on low.
- Simmer the sauce for 20-30 minutes, covered
- Preheat the oven to 350°
- In a 9×9″ pan, put a couple spoonfuls of sauce and then one layer of corn tortillas. Then the layers begin; shredded meat, sauce, shredded cheese, corn tortilla, shredded meat, sauce and then cheese.
- Put in the pre warmed oven for 20-30 minutes, until cheese is melted and it is thoroughly heated through.