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Baked Huevos Rancheros

(Food & Wine, February, 2012)

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Blackened Tilapia Baja Tacos

(Cooking Light, March, 2011)

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Chicken Enchilada Casserole

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Chicken Enchiladas

(Bon Appétit, October, 1994)

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Chilaquiles Casserole

(EatingWell, June/July, 2006)

Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce.
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Chipotle Pork Tacos

(Cooking Light, April, 2011)

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Ground Beef Tacos

(Cooks Illustrated, May/June, 2002)

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Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

(Bon Appétit, September, 2005)

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Mushroom and Poblano Vegetarian Enchiladas

(Better Homes & Gardens, September, 2010)

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Red Chile Enchiladas

(Saveur, June/July, 2009)

These northern Mexico-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.
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