One of the things I aim for in every recipe is weeknight-easy. I tested this recipe several times, trying to make it as simple as possible.
This version is a winner!
There are still several steps of prep work, but it’s not hard or too time consuming. I’ve made this both with corn tortillas and flour. The flour type are much easier to work with. Store-bought corn tortillas can be frustrating, because they’re so fragile.
I’ve also made this with the homemade enchilada sauce recipe found here. It’s so good! Much better than the canned version, but making the sauce does add some time and fussing to the recipe. It’s not hard to make, but sometimes on a weeknight, carving out a few more minutes isn’t in the cards.
You could also skip rolling this up in tortillas and serve it over rice or quinoa or even cornbread. Warm the sauce and drizzle it over the top – and that homemade sauce would be amazing served this way!