Living in the wine country has lots benefits, including being home to many wonderful taquerias. For nights when going out to eat isn’t an option, it is easy to fake it at home. This recipe including baking time takes about 30 -40 minutes. Rather than labor over making enchilada sauce and tortillas, which is always a fun activity especially with kiddos, I buy my enchilada sauce and tortillas at my favorite taqueria. I buy enough sauce so I can use half and freeze the other for a a rainy day.
Then, add a few other premade items and you’re on your way.
- 2 cups roasted red pepper & tomato soup (Whole Foods & Trader Joe’s have it)
- 2 cups enchilada sauce
- 8 large flour tortillas or 16 small ones
- 2 cups chopped meat (rotisserie chicken is super easy)
- 1.5 cups of chopped greens (kale, spinach, chard)
- 3 cups shredded cheese
Preheat oven to 350. Mix together chopped chicken, 1.5 cups of cheese, the chopped greens, 1 cup of enchilada sauce and 1 cup of red pepper & tomato soup. Take a baking dish, 13 x 9 works well. Coat the bottom with a little bit of the soup. Fill your tortillas with the mixture, about 1/2 cup worth. Then roll and place in the baking dish. Do the same with the rest of the tortillas. Once all of them are in the dish, then top them with the rest of the sauce (enchilada sauce + soup) and cheese. Bake until warm (about 20 minutes). Serve with hot sauce. Enjoy!