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The first time I heard about Enchiladas was when I was about 8 or 9. I have four aunts, and they and my Mom used to have monthly dinners at each other’s houses. I just happened to be nearby (nope, I wasn’t snatching cookies from the tray on the table) when I heard one of them use the phrase, “the whole enchilada” in a hearty conversation with her sisters. Since I was still a kid back then, my first thought was it was some sort of word that meant “entourage”. Yes, I am talking about the “the whole entourage” phrase.

It wasn’t until in high school that I learned what the word truly meant—enchilada was food. It was also just then that I learned that the creamy chicken dish that the same aunt always brought to reunions was actually called enchiladas.

Photo courtesy of 77easyrecipes. Recipe courtesy of The Pioneer Woman.

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Quick Tip: For that little touch of tanginess, spoon a little picante sauce on top of your serving.

One Of The Easiest Casseroles Out There, With a Southwestern Flare!

Everyone thinks of the word “casserole,” when they think of an easy bake, weeknight solution, but how many people think of that same word when it comes to Spanish food? Well they should, and here’s why!

Green chiles, enchilada sauce, baked, chicken, you can’t really go wrong with this dish. Mix that in with a corn meal base, and you have yourself a well rounded meal, the whole family will enjoy! This cornbread chicken casserole has been our favorite for quite a while now. It makes a wonderfully tasty weeknight meal, and I like serving it with fresh green salad and homemade crusty bread, to balance out the spicy flavors.

Choose the perfect kind of salsa for you, depending on how hot you’d like your dish to be. You can also add even more kick by choosing different kind of chilies or just adding more of them.

Recipe and photo courtesy of 12 Tomatoes.

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Quick tip: Adjust the amount of chilies and red pepper flakes to your taste!

If you want something with a little Mexican or Tex-Mex flavor that is tasty but a bit outside the usual options, this Slow Cooker Chicken Enchilada Casserole is a good choice. It’s also really easy to put together.

Is this “traditional”? Well, no, I don’t think you can call it that, but I do like the flavor, and sometimes, you have to be a bit creative and go in a non-traditional direction to keep things interesting and get out of a food rut. And I know that some traditionalists may frown a bit on the “dash of this, can of that” style of cooking, but it is a quick and easy way to mix things up a bit and make a hearty meal. Suffice it to say that I will be breaking out my Crock-Pot for this again.

Recipe and photo courtesy of Yummy Healthy Easy

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Quick tip: Use rotisserie chicken to make this even faster!

The Easiest Mexican Dinner You’ll Ever Make

This Easy Chicken Enchilada Casserole brings all of the flavor without all of the hassle. With just four ingredients and a few basic steps, you can have a Mexican-style meal for six on your table in just over an hour.

I do enjoy my Mexican and Tex-Mex cuisine, but preparing each individual serving yourself (or even, in the case of basic tacos, setting things up for people to serve themselves) can be more than a bit of a hassle. The easiest solution for this is to combine everything into a casserole, as this chicken enchilada casserole recipe does. It’s simply good Mexican flavor without much hassle or effort at all!

This is also the perfect dish to serve for a large crowd. You can easily double the ingredients and make this in two casserole dishes – that’s plenty for everyone at your next get-together! Or maybe you’d just like to have enough leftovers to heat up for lunch the next day..?

Recipe and photo courtesy of Jo Cooks.

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Quick Tip: Serve this meal with Spanish rice and refried beans.

Enjoy restaurant-quality Mexican cuisine in the comfort of your home: Enchiladas With Red Homemade Enchilada Sauce. This recipe is readily adaptable to a variety of different meat choices, or you can even try a vegetarian option. That’s why it’s the perfect recipe for everyone – with small adjustments you can always make it your own! I like to add in various ingredients that I know my family likes such as black olives, green peppers, and mild pepper rings. I know some people may think that mild pepper rings are more of an Italian ingredient (think antipasto salad) but my family and I prefer them with our Mexican meals, too.

Maybe it is just the heat, but something about summer makes the prospect of enjoying good Mexican cuisine just that more enticing.  I hadn’t tried making my own enchiladas at home previously, but I was happy that I tried these.  They were better than what I have had at a number of Mexican restaurants over the years.  And that homemade enchilada sauce really sealed the deal.

Seriously, homemade enchilada sauce is something to be coveted. If you don’t feel like making your own find someone who does because the sauce is what makes this dish such a success. You can’t be this quality in a can, folks.

Enchilada recipe and photo courtesy of The Chunky Chef; red enchilada sauce recipe courtesy of Gimme Some Oven.

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Quick tip: Adjust the heat of the enchilada sauce by cutting back on the chili powder, or amp it up by adding red pepper flakes!

There isn’t much out there that beats Latin American cuisine on the “comfort food” scale, but it doesn’t exactly have the reputation for being super-healthy, and if you go to enough Mexican or Tex-Mex restaurants, you may feel that you are just ordering the same items over and over again, just with different names.  This tasty quinoa enchilada casserole is creative, original, filled with vibrant color…and HEALTHY! Wow!

If any region of the world has a comfort food tradition to rival good-old Southern soul food, it is Latin America.  Mexican and Tex-Mex food is nice, warm, and filling.  It’s relaxing.  It makes for good snack food, but it also makes for a great full meal.  And it’s not expensive at all.  You can’t go wrong with it, really.  Taco nights were a regular thing in my home when I was growing up, and I loved them.  I still have a bit of a tradition with Dad, when I go to visit him on the Gulf Coast:  On the day of my departure (pretty much the last thing I do before hitting the road back home, actually), we have lunch at one of our favorite Mexican restaurants.  That journey back home isn’t typically a grand Zen experience for me, by any means, but that soothing fare puts me in the right mindset and helps the trip go along that much more easily.

Still, I find myself limiting my intake of Latin American dishes at this point in my life. Most Mexican and Tex-Mex restaurants in my part of the world don’t offer much in the way of variety, and let’s face it:  Most of the items served at these establishments won’t exactly be making an appearance on any Jenny Craig meal plan.  Not so with this recipe, though–it remains true to the tradition but offers it a much-needed, exhilarating breath of fresh air, and it’s healthy.  How healthy?  Well…

Recipe adapted by Damn Delicious

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Quick Tip: Serve with fresh homemade bread – such a yummy combination!

On a world-wide scale; what’s your favorite kind of food? Is it Italian? Who could resist a delicious pizza or a pasta with a heavenly sauce! Or maybe you like Chinese – I have to admit I’ve never said no when someone has asked me to come along to a Chinese restaurant. But even though these are both on my Top 5-list, neither of them is number one.

I absolutely love Mexican food and enchiladas in particular. It is the enchilada sauce – I love it on everything from eggs to of course enchiladas. Who doesn’t?

These chicken enchiladas are so easy and it’s amazing how well they turn out. Now, I say enchiladas but this is actually a casserole and will work perfectly for a tailgate or a potluck. This is sure to be a favorite of friends and family!

Original Recipe Jocooks

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Quick Tip: You can use leftover shredded chicken for this dish.