I could eat Mexican food everyday.  Thank GOD Christian loves Mexican food too – I don’t know what I would do if he didn’t!  Now that I think about it…I usually clear at least one basket of chips by myself anyway…so I’m sure I could manage.

I’ve made Mexican pizzas and skinny chicken enchiladas, but I wanted to try a new recipe that took less than thirty minutes for a quick weeknight meal.  With only a few easy steps – I found something that was simple and filling!  I used this recipe and changed it up a little bit, also pairing the meal with fresh guacamole and shandies (a refreshing and low calorie cocktail recipe mentioned by a friend).

Let’s start with the drinks.  A friend recently shared this low calorie treat with me — simple split a beer between two glasses and fill the rest of the glass with lemonade (I went pink).  Add a slice of lemon if you’re feeling fancy and enjoy this refreshing “cocktail.”  YUMS.

Now that you’ve got your cocktail, it’s time to start cookin’.

  • small corn tortillas
  • 1 TB butter
  • sharp cheddar cheese (shredded or you can grate your own)
  • 1 small onion, chopped
  • 1 15oz. can green enchilada sauce
  • 2 4oz. cans chopped green chilies
  • optional toppings – sour cream, salsa, guacomole (recipe below), shredded grilled chicken (I season it with taco seasoning after shredding)

for guac:

  • 2 avocados
  • 1/2 (or more if you’d like) roma tomato, chopped
  • at least 1 TB chopped onion
  • dash of salt, ground black pepper, oregano
  • squeeze of lime (optional)

Pour enchilada sauce and chilies in a sauce pan and heat on medium-low heat.  Chop your onion and throw some butter in a skillet.  If you are making guac, save at least one tablespoon of onions for the dip.  Once the butter is melted, add the onions and saute until soft.

While the onions are cooking, cut and dice your avocados and tomato.  Toss them in a bowl and add the onion.  Mix well with a wooden spoon, blending as best as you can and season with salt, ground black pepper and oregano to taste.  Add a squeeze of fresh lime juice if you have one around!

Turn your oven on broil and arrange six tortillas on a baking sheet.  Add the cheese to the tortillas and stick in the oven until melted.  Once melted, layer them in sets of threes (see below) and add the enchilada sauce, onions, salsa, guacamole and shredded chicken.

Thank you so much for reading! XO –

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5 thoughts on “Open Enchiladas Recipe

  1. I love Mexican food too but didn’t realize how much I DID NOT know about it until I moved to California. I knew what an enchilada was but didn’t know the difference between pico de gallo and all the different types of salsa. Also didn’t know about mole, sopes, or other more “authentic” components of Mexican food. It’s awesome you are so knowledgeable about it, living in Mississippi.


    1. I’m sure I will learn a LOT more but I have always loved all Mexican food – so I’m always open to trying new recipes and dishes!

  2. Yum all around!! We add a bit of tonic water to our shandies to give them a little fizz! I’ve never thought of using pink lemonade though, I’ll have to try that!

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