This article is written by a student writer from the Spoon University at PSU chapter.
When you date a guy whose mom makes incredible Mexican food, you’re guaranteed to fall in love with him – I mean, it. I was a legitimate taco-hater before, but this enchilada recipe launched me out of that dark place where no fajitas or tostadas were to be found.
This dish is great to make on a Sunday and heat throughout the week, but since it also feeds a ton of people it’s perfect for parties. Every time I make this recipe, I usually double all of the ingredients and make two casseroles because it goes so quickly.
The recipe is super basic, and it’s only marked as “medium” because it can get a little time-consuming. Move over Taco Tuesday, it’s enchilada time.