Total TimePrep: 20 min. Bake: 20 min.
This is my go to enchilada recipe. Been making this for years. The only difference is that I also add a can of Fiesta corn. Since I want/need leftovers (the leftovers are actually better as everything melds), I double everything and use a 9 x 13 pan. Yes, I just tear the tortillas to fit the pan. I also use extra salsa because I don't want a dry stack.
Really liked this and I'll make it again!
Very good!! My fianc? really liked it, even though he's not a Mexican fan. I added some leftover corn from the cob with the green pepper. I also used up the tortillas, and moistened it with a little more sauce. It's definitely a make again recipe.
Very good!! Easy recipe to make with ingredients I had on hand. Would definitely make again.
Very good! I added a can of shoepeg corn and would definitely make it again.
Dry and nothing special. Would rather make enchiladas.
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Very good! Quick & easy.
Made this last night for when my son and his girlfriend came over for dinner. It was a hit with everyone. Great flavor. I left it in the pie pan to serve and used a pizza cutter to cut into wedges to serve.
This is the best recipe. I/We love mexican food and this is the bomb. Will make this many times. Thank you for sharing.