My husband loves Mexican food. Pretty much all Mexican food. Birthdays, anniversaries, special occasions and even everyday occasions, that man of mine eats Mexican. I wouldn’t be surprised if he ate that all the time and never tired of it! Thankfully, he’s got me around to tone it down! While I do like Mexican, I’m very particular about the kind I like and if I’m being completely honest, the only reason I like it so much is because of homemade recipes like this one. I’m not a big fan of Mexican restaurants, but the dishes I make at home are amazingly good!
While my husband enjoys many Mexican dishes, he seems to gravitate towards the enchiladas. My guess is because he had been raised on these enchiladas. I got the recipe from his mother and these enchiladas are absolutely delicious! If you have shredded chicken on hand, this recipe is simple, quick and easy to make. I really happen to like the green chili enchilada sauce that these are served with, though if you like the red version, by all means, use that instead! You can used canned or make your own, but I just added the canned version for ease (when you have five children, sometimes convenience is more important.)
Make a batch of these delicious enchiladas. The best part is that they reheat really well and are amazingly good leftovers! (This coming from someone who really doesn’t enjoy leftovers!) The recipe I’ve included does make a double batch, enough for two 13×9 pans, however, you can easily halve this recipe and make just one pan. Or just make the double batch and freeze the other pan for the future. I hope you enjoy one of my husband’s favorite dishes!