This amazing dish is not your regular, ordinary run~of~the~mill enchilada recipe.  Most people would probably not even call them enchiladas.  But, in our house…we do.  I do not like corn shells, which is fine because this recipe doesn’t even call for them.  Feel free to substitute though.  To each their own. I will still love you.  I adapted this recipe from one that my brother gave me, who got the original from a friend…from there, I have no clue where it came from.  I do know that when I make them, I will eat until I am miserable.  Because, well, mexican food is my ALL~TIME fav.  Ever (again, aside from cheesecake).

We love cheesy, gooey, spicy, saucy meals~and this dish has all of the above.  And then some.  I always double the sauce, which is exactly how the recipe is written below.  In my humble opinion, you can never have too much sauce on burritos or enchiladas…or anything else for that matter.  Feel free to cut the sauce in half, as you will have plenty leftover (which are good for “leftovers”).

I know full well what a true enchilada is…with red sauce, and gobs of cheese.  And this has the red sauce, plus one other interesting ingredient.  It sounds odd, but trust me…it is out…of…this…world!  You can make regular enchiladas any time, but this is a fabulous variation that our whole family can’t get enough of!  So, be sure to make extras, as they heat up very well the next day.  Or even the day after that.

Load up your plate, add some jalapeños, onion and sour cream/greek yogurt, and enjoy every little morsel!  Also, our salsa recipe tastes fantastic on these!

Sláinte!