Happy Mother’s Day to all those mamas out there! I would like to dedicate this post to my beautiful mother whose heart, strength, and generosity inspire me every day.
So as a tribute to her, I thought it would be nice to share her delicious enchilada recipe.
Enchiladas de mi Mama
Growing up I would love to help my mom in the kitchen and one of my favorite things to do would help her roll the enchiladas. A couple of years ago when I was making enchiladas for a large group of people I called my mother complaining about how long it was taking me to individually roll each tortilla. She quickly stopped me and told me that she had made them recently as layers and then cut them in the traditional looking rectangles. She was also very pleased to tell me that my father, who’s been eating her enchiladas for over 30 years, had no idea there was any difference. It’s super easy and thus, from that point on that’s how I’ve made my enchiladas.
- Pack of tortillas
- 1 bottle/can of enchilada sauce
- Shredded carrots
- Cashew pieces
- 1 pack of Mexican mix cheese
- Sliced black olives
- Shreded chicken (optional)
- Heat oven to 350 degrees F.
- Coat the bottom of a 13×9 inch baking dish with a light layer of enchilada sauce
- Place 3 tortillas in single layer on top of the sauce
- Cover with cheese, carrots, cashews, chicken (again, optional, I personally eat mine without) and then sauce
- Repeat the process ending with tortillas, sauce, more cheese and topped with sliced olives
- Bake 30 minutes or until casserole is heated through and cheese is melted
- Slice into rectangles and serv
This recipe has served me very well, and the enchiladas are always a hit, so thanks mama! What’s your favorite recipe that you learned from your mom?
Those look delicious! I have a great go-to recipe. Not from mom, but from sister-in-law:
2 8 ounce packages cream cheese
1 cup ranch dressing
1 cup Franks hot sauce
4 cups shredded chicken
1 cup shredded cheese
Blend everything together until creamy, cover with shredded cheese. Cook at 350 in oven for about 15 minutes or until cheese is bubbly.
Remove from oven and enjoy!
Ash this was such a hit when you brought it over to our party last year!
The enchiladas went extremely well on sunday…i was surprised at how many of the Italians at the dinner table were going back for seconds and even thirds!
Always fun to mix it up a little bit! Selling it as a Mexican like lasagna always helps!
I especially Love the photo of Mom! That was a beautiful Mothers Day gift to her….She’s blessed to have such a wonderful daughter… Hey, almost forgot to mention, I also had the gift of Mommas Enciladas! …. God sent you straight to my Cucina…Hooray… Finally a Female presence in our home ….. Way too mucho Testosterone! Thank You Bri for a delicious Mothers day! We Love you xo
made these for the greek restaurant, the boys up at three mile, and the wild ladies at trescony….allllllll wanted moreee!