When I visit a Mexican restaurant for the first time, I always try to taste their beans, rice, tacos, and enchiladas. Tacos for the meat inside and enchiladas for their sauce. Las Palmas Green Chile Enchilada Sauce is our family’s favorite sauce (I know, it’s from a can… but this is the quick and easy version). One day I’ll dedicate a day to learn to make things from scratch. lol.
Well this is another family favorite that we often pair with Sopita. The kids love this, although they had to get used to the spice. It’s a mild sauce, but depending on what your kids are used to, you may have to ease them into this. The one time I added a can of diced green chiles to the recipe, they couldn’t handle. But if you like that extra zing, go for it!
I’m sure this is not the most authentic way to prepare enchiladas, but all the basics are there. You can go lighter by not frying the tortillas and just warming them instead. The point is to get them flexible enough to roll. You can also use rotisserie chicken or use this recipe for Shredded Chicken by Chef Emeril Legasse. Yum!
Sometimes I break up the steps by frying the tortillas ahead of time, then you can rolls everything up, top with sauce and cheese and store it in the fridge until you’re ready to bake it. It helps me to take care of the prep in the morning while kids are getting ready, then popping it in later that afternoon so it’s hot and ready.