I admit it, I’m an enchilada snob. There is a way to eat these and a way that’s just, underwhelming. I prefer the traditional way and this recipe is the closest to that.
They should feature tender chicken or flavorful ground beef, and be wrapped in corn tortillas and swimming in just the right amount of red sauce, then topped with cheese. I’d been searching for a recipe that lays out the exact way I’ve always made these, and I finally found it.
So without further ado, try these out. I promise your family will thank you many, many times for making this enchilada casserole and it’s quite simple to throw together.
Check out what my friends at Food Network had to say about these classic enchiladas:
I love this recipe. Dipping the tortillas in the sauce is a bit tedious, but makes all the difference. In yesterday’s batch, I used shredded chicken and some refried beans. Best batch yet!
Excellent! Made these for the first time on Cinco de Mayo. They came out excellent. My family loved them. This is a simple and tasty (messy) recipe, but well worth it!
2 tablespoons Wesson canola oil
2 tablespoons Gold Medal all-purpose flour
One 28-ounce can Old El Paso enchilada or Mexican red sauce
2 cups College Inn chicken broth
1/2 teaspoon Morton salt
1/2 teaspoon black pepper
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.