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It’s no secret that I love all Mexican foods. I’ve written about how I made the perfect refried beans, many variations on tacos, and the simple pizza-like toastadas. I’ve been meaning to tackle a particularly intimidating recipe for a while: enchiladas.

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You may not think enchiladas are intimidating, but for whatever reason I kept thinking it would be hard to make these. Then the s.o. requested it, I had a big stack of tortillas in the fridge, and so I was like, ok it’s time.

Turns out, they weren’t so scary after all. And damn delicious.

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Ingredients:

2 boneless, skinless chicken breasts

7 tortillas

2 tbsp taco seasoning

2 tbsp butter

1/2 cup refried beans

1 cup shredded cheese mix

1 can tomato sauce

1-2 tbsp sriracha

I used large flour tortillas here, I know corn is the norm. But trust me, no one was upset about these. Give it a try, or go ahead and use corn if that’s what you have.

Step 1: Cook the chicken either in the oven, frying pan, or poach in boiling water. Use two forks to shred it finely. Cook in a pan with a little butter and taco seasoning.

Step 2: In each tortilla, spread a few tbsp beans, a handful of shredded chicken, and sprinkle on some cheese. Roll up, and place with the seam-side down in a sprayed oven-safe pan.

Step 4: Once the pan is full, sprinkle more cheese over top, then pour the tomato sauce over everything. Use as much as you need to cover the tops, but not to soak them. (Sidenote, I hate the taste of regular enchilada sauce at restaurants, that’s why I went the homemade tomato sauce version. If you like it or have a jar of enchilada sauce at home, feel free to use that.)

Step 5: Squirt on a thin layer of sriracha and/or hot sauce, and bake at 350 for 30-40 minutes.

We ended up having two each, and the leftovers didn’t last more than a day. These could be made in the crock pot as well, simply assemble and leave on low all day. Make sure to add extra sauce so they don’t burn if you go that route.

Serve with a little sour cream on top to cut the spice if that’s your thing.

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You could make the vegetarian by adding extra grilled veggies or tofu instead of chicken, and just feel free to add in some onions and peppers regardless of what else is in there.

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What’s your favorite Mexican food?