Red Chile Enchiladas with Chicken and Melted Cheese

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I know, I know. Rick Bayless recipes are becoming the new goat cheese recipes on my blog.  But, what can I say? When every recipe I’ve tried has been so simple to make and so good, how can I not keep going back to Mexican Everyday?

I don’t make enchiladas very often because even though they’re not hard to make, they are  fairly time-consuming to assemble.  One thing this recipe definitely taught me is that heating the tortillas in the oven, especially since it’s already heating to bake the enchiladas, is much easier than frying or heating each individual tortilla over a burner.  I didn’t cook my chicken the night before making this as I had initially planned, so I would say that, start to finish (cooking the chicken to actually sticking the enchiladas in the oven), was about an hour (then add to that the baking time).

This recipe was quick and quite tasty, but I have a lot of notes about it, which I decided to put at the end rather than here.  I don’t flatter myself – I know not everyone reads my really exciting and incredibly witty introductions.  Don’t let the notes fool you. These were good enchiladas. Did I think there were a few problems with the amounts?  Yes. Would I change a thing or two next time? Yes.  But the point is, there will be a next time.

Red Chile Enchiladas with Chicken and Melted Cheese