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Bookmark, pin, post, flag, or generally note this blog post immediately—you will want it handy the next time you have leftovers lying around and are looking for a quick and easy meal. Enchiladas are one of my GO-TO RECIPES that seem complicated, but are actually super easy to make in a flash.

This is a perfect recipe to use with the slow-cooker shredded chicken I posted about, but it can be adapted depending on what you have lying around. All you need are tortillas (corn or flour), a meat, cheese, and a sauce of your choice. You can see I made some mole enchiladas below using my homemade mole paste, but store-bought cans of red or green enchilada sauce works great, as does a fresh tomatillo salsa.

Mole Enchiladas

Mole Enchiladas

  • You can use any casserole dish you’d like to make the enchiladas, but I have loved my Le Creuset baking set. I can fit 6-7 enchiladas in the large dish, and 2-3 in the small one. The quantity below is for that amount, but you can adjust based on what size dish you have.
  • Your hands will get messy—but rolling by hand works best. Make sure all ingredients are too hot to handle–especially the sauce.

20-Minute Enchiladas

  • 10 Tortillas (corn or flour) —extras in case some break apart
  • 2 cups cooked, shredded meat (chicken, beef, or omit for vegetarians)
  • 1 small yellow onion, sliced thin
  • Any other filling ingredients: Bell Peppers, Quinoa, Poblano Peppers, jalapeño, Portobello mushrooms
  • 1 cup shredded cheese, divided (Mexican blend, Monterey jack, or mozzarella)
  • 2 cups sauce (red, green, tomatillo, mole)
  1. Preheat oven to 350 degrees.
  2. If you are adding in vegetables to your filling, heat a sauté pan to medium and sauté with a little oil for 3-4 minutes, so they are slightly tender, but still crisp.
  3. Heat your sauce on low in an omelet skillet, or a pan with a low lip, so it’s warm, but not hot.
  4. Dampen 3 paper towels with water, wringing out any excess water. Layer the tortillas in groups of 4-5 between the paper towel sheets—so it’s paper towel, tortillas, towel, tortilla, towel. Microwave for 30 seconds, flip, microwave another 30 seconds.
  5. Mix together your meat and vegetable fillings, plus 1/2 cup of cheese in a bowl.
  6. To assemble enchiladas: Dip one tortilla into sauce, then place in baking dish. Scoop 1-2 spoonfuls of meat mixture into tortilla, and roll tortilla tightly into a cylinder. Repeat with remaining tortillas, until dish is full. Tortillas should be tightly packed in dish.
  7. Pour remaining sauce on top of enchiladas, top with remaining 1/2 cheese, and cover with foil. Bake for 10 minutes, then uncover and continue cooking until cheese is melted and sauce is bubbling, 2-3 minutes more.
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