Enchiladas are one of my favorite foods. If I go to a Mexican restaurant I almost always order chicken enchiladas. Not because all the other food isn’t totally fabulous. But because I’m a bit obsessed. Unfortunately, where we live now it’s hard (impossible) to find great Mexican food. Moving from California to the Midwest has had it’s drawbacks, gastronomically speaking. Fortunately I have the best enchilada recipe. And now you can too.
This sauce is really good and surprisingly easy to make. It will not disappoint. Looking for gluten free recipes? Follow the substitutions in the recipe.
Ok, they don’t look as pretty on a plate. But the taste makes up for what they lack in beauty.
These are perfect to take to a new mom or a family that is sick. They aren’t super spicy but just enough to have a lot of flavor. My kids love these!
- Quadruple the recipe and freeze the extra sauce in portions for later use.
- Throw 4 frozen chicken breasts and a cup of chicken stock into your crockpot in the morning for 8 hours on low. Then shred when you’re ready to use the chicken for the enchiladas.
- You can make the night before and refrigerate then cook when you need it!