What is it about fully loaded tortillas, baked in sauce and cheese? So simple, yet so delicious. And literally impossible to screw up.
I have to admit I used to be intimidated by enchiladas. Then this recipe came along with its five ingredients and awesome, no-roll technique, and I’ve been hooked ever since. Just stand the tortillas up in the pan, fill, and fold!
So easy, right? And feel free to customize with whatever ingredients you have on hand. The tortillas, sauce and cheese are non-negotiable but after that anything goes, so you can pull it together quickly on any night.
Here’s how I made it my own for a recent dinner:
- Try a Spanish Twist: I used chorizo instead of ground beef for an extra kick of flavor.
- Cut it in Half: I halved the recipe to four tortillas to fit my 8x8 square baking dish.
- Choose Your Own Veggie Adventure: I added Brussels sprouts and red bell pepper to the pan of cooked chorizo. This decision was purely based on what I had in my fridge. Feel free to add in your favorites—fresh or frozen!
I’ve also made this recipe with ground turkey, black beans and sweet potatoes. I like to think of enchiladas like pizza—a blank canvas for your favorite foods.