*Easy Enchiladas*

🌯[ Easy Enchilada Recipe ] 🌯

  • 4 cups protein, cooked (diced or shredded chicken, pork or beef)

  • 4 cups shredded cheese (all or combo of cheddar, jack)

  • 12oz+ of enchiladas sauce

  • Small corn tortillas

  • ⅔ cup heavy cream (half and half works too)

  • 1 cup salsa

  • Large Anaheim pepper

  • Large onion (yellow or red)

  • Bunch cilantro, rough chopped

  • Optional: small green bell pepper

  • Optional: 1 cup black beans

  • Optional: ½ cup chives or spring onion greens

9x13 pan. Oven to 400. Place protein in a large bowl. Sautee onion and peppers in some fat (lard, tallow, butter or olive oil), until translucent. Add to the large bowl and stir (add any/all Optional items); add chopped cilantro. Add in the salsa and ~ ⅓ cup of the enchiladas sauce and stir! In the 9 x13 pan, pour another ⅓ cup enchiladas sauce and dip/lightly coat both sides of all tortillas. Next, place a single layer of tortillas on the bottom of the 9 x13 pan. Layer in half the meat mix and ⅓ the cheese. Add another layer of tortillas; add remaining meat mix and another ⅓ of the cheese. Top with the final layer of tortillas. In the enchiladas can or jar, pour in the heavy cream and blend. Pour the contents over the entire dish and spread to cover. Sprinkle final ⅓ of cheese on top and bake for 30-40 minutes until cheese is browned and edges are bubbling. Remove, let cool slightly and serve.

If you double the entire recipe you can make one, freeze one for later!


Zachary Platt