Not your momma's enchiladas

 
Here we go again, another recipe from my kitchen to yours.

As you all know, I'm not a cook. I try, but my little hands are not those of a cook.

I tried to make enchiladas like my mom. Hahaha that was a FAIL!

However, I turned them into a casserole. I know, people don't really like them. but hey, it's fast, easy and not that greasy. Don't get me wrong, I enjoy those puppies but I just can't make them. They don't fold right, I can't fry them up correctly. I end up making a mess and I'm not into cleaning up big messes these days.

This is what you'll need:

Corn Tortillas. Any brand will do. I used GUerrero

Cheese. I used Mozzarella and Colby Jack. Just what I had on Hand. Grated.

1 large can of Chile De las Palmas. Green Sauce. You can also use red. Or any enchilada sauce that you use. IF you make your own, well then dang, more power to ya!

Chicken: You don't have to use chicken. I used it because I had it in stock.

1 large baking dish.

DIRECTIONS:

Preheat your oven at 350 degrees

Start by using non-stick spray on the dish you're using so that the tortillas don't stick to it.

Next, place the tortillas over lapping them on the bottom of the dish. Kind of like if you're making a bed.

Then spread the cheese evenly. Next, take some of your sauce and make another layer. Then, the chicken and so forth until you finish the ingredients.

On the last layer, spread a generous amount of cheese and spered it. My family likes cheese so I always use a lot; the cheesier the better.

If you have sauce left over you can also pour some on top.

Place dish in the oven uncovered and set the timer for 30 minutes.
While it bakes you can make a green salad or Spanish rice. Or any side that you wish.

Once it's done baking, you can serve immediately. If you want to make them look like regular enchiladas you can dress them up with sour cream, lettuce, and salsa on top.

And Presto! You have an easy fast dinner!

RRRRRRRRRRRRRRRRRRRRRA,

Rolling my R's; MAYRA