If you’ve only used canned sauce from the grocery store to make enchiladas, then you are in for a world of surprises with this recipe. The flavor totally wowed me. I would go so far as to say this was better than any enchiladas I’ve ever had a restaurant. I couldn’t get enough of these, and just thinking about it now makes me wish I hadn’t already devoured the leftovers for lunch today. The recipe originally came from America’s Test Kitchen – so there should be no doubt left in your mind as to the deliciousness that this dinner holds. (Oh how I love you America’s Test Kitchen.)
This is a simple recipe, but I’ll be honest and tell you it isn’t the quickest. But without a doubt the slightly increased effort is more than worth it. It’s really not tough to make at all, but trying to whip this up on a busy weeknight wouldn’t be my first choice. You’ll need about 25-30 minutes of prep and cooking time, then it needs to bake for about 30 minutes. In my opinion, it’s a miniscule investment for the return you’ll get. Just believe me when I say that you need to try this – soon.
You can easily serve 6 people with this recipe, and even though the ingredient list may look a little long, it’s pretty basic stuff, most of it is probably in your pantry right now. So this is one of those rare recipes where making it at home is not only less expensive, it tastes even better!
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