My family loves mexican food. I think that love grew out of our time when we lived in Arizona and also when I was pregnant with my daughter, I think I had Mexican food several times a week since I couldn’t get enough. It seems that the dishes that I fix are quick, tasty, and left overs work extremely well! Needless to say, we eat a lot of mexican/latin inspired food and I am constantly looking to add to my recipe collection. I discovered a few weeks ago an easy and quick red enchilada sauce that I could make. Once I discovered that for a separate recipe, I decided to throw together some chicken enchiladas one night for dinner. This is an easy dinner to get in the oven and on the table in less than 30 minutes. I have made these with both shredded chicken and with ground beef that I had left over from tacos, seasoned with homemade taco seasoning. Both worked extremely well!
If you prep the chicken or beef ahead of time and prepare the sauce the night before and place in the fridge, you can get this dish on the table in less than 30 minutes and it taste like you spent longer! Side dishes are also super fast with the dish as you can utilize the steamer bags of corn or rice mixes found in your freezer section or you can use one of the quick rice mixes available at the grocery store.