Anyone who knows me knows that I love Mexican food. Like A LOT. It’s been this way since as long as I can remember (however I think my first food-related-love was definitely Chinese). I have been to Mexico twenty times and have explored all over the country, so I know that the cuisine is very regional. You will find at least 100 different ways to make tacos, depending on where you are in Mexico and how a particular family likes to make them.
Now I must say that there are many different recipes for enchiladas, but it all starts with corn tortillas. Corn tortillas can be very fragile and absolutely MUST be heated on a camal (or flat skillet) before using.
Stuff each corn tortilla with meat of choice and cheese, then roll up. You can use a rotisserie chicken from local market and it turns out great. Shredded beef, pork, ground beef- they are all good too! You could also add black beans. Do this with as many enchiladas as you plan to make and squeeze them in the pan nice and tight so they do not unroll.
Pour favorite enchilada sauce over tops of enchiladas to cover completely, top with cheese and bake for 30 minutes.
Serve with Mexican rice and beans. Or if you’re like me, top with spicy chile’ and avocado too.
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