A pan of enchiladas is a quick and easy way to feed a hungry family. You can use ground beef, leftover chicken, or even a rotisserie chicken to create tasty, cheesy enchiladas. While you are at it, make a double batch and put one in the freezer for another meal. Enchiladas are very forgiving you can use whatever ingredients you have on hand, such as a can of corn, black beans, refried beans, etc. And cheese. Lots of cheese. Instead of using a canned enchilada sauce, this recipe makes a chili gravy that you spread on the bottom of the baking dish. Dip each corn tortilla in the gravy, then fill with cheese and roll up. Serve with the traditional toppings, such as crema, onions, cilantro, and lime. Enchiladas arent just for dinner. These breakfast enchiladas can be prepared the night before and refrigerated. Bake them the next morning for a delightful breakfast or brunch.
