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When I was growing up at home, I was always amazed at how my mom could be out of the house for nine or ten hours at her job, and then she would come home and cook for five people just like it was nothing. I kind of chalked it up to experience, but when I got older and started watching her in the kitchen, I realized that a lot of her meals were a lot easier to make than what I thought. They always tasted so great, I just assumed that they were hard to prepare. Her enchilada casserole was a regular on our table. It was just like this recipe from Group Recipes.

Sometimes she would make it even easier and leave out some of the ingredients. There really wasn’t a ton of difference to noticed. Like if she didn’t have a green pepper for instance, she would just make it without.

This is one of those that you can just kind of toss together with what you have and the flavor is still going to be spot on. I love making this for my kids now, and they love eating it!

Recipe courtesy of Group Recipes. Photo credits go to No Ordinary Homestead.

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Quick Tip: Swap out the ground beef for chicken or even steak.

Enchiladas baked into a crispy, cheesy casserole, of course!  When you want a home baked, and cheesy Mexican meal, this dish is a surefire win, every time!

This recipe serves about 6-8 people and is ready in under an hour.  Serve with a dollop of fresh sour cream and guacamole.

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If you want something with a little Mexican or Tex-Mex flavor that is tasty but a bit outside the usual options, this Slow Cooker Chicken Enchilada Casserole is a good choice. It’s also really easy to put together.

Is this “traditional”? Well, no, I don’t think you can call it that, but I do like the flavor, and sometimes, you have to be a bit creative and go in a non-traditional direction to keep things interesting and get out of a food rut. And I know that some traditionalists may frown a bit on the “dash of this, can of that” style of cooking, but it is a quick and easy way to mix things up a bit and make a hearty meal. Suffice it to say that I will be breaking out my Crock-Pot for this again.

Recipe and photo courtesy of Yummy Healthy Easy

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Quick tip: Use rotisserie chicken to make this even faster!

The Easiest Mexican Dinner You’ll Ever Make

This Easy Chicken Enchilada Casserole brings all of the flavor without all of the hassle. With just four ingredients and a few basic steps, you can have a Mexican-style meal for six on your table in just over an hour.

I do enjoy my Mexican and Tex-Mex cuisine, but preparing each individual serving yourself (or even, in the case of basic tacos, setting things up for people to serve themselves) can be more than a bit of a hassle. The easiest solution for this is to combine everything into a casserole, as this chicken enchilada casserole recipe does. It’s simply good Mexican flavor without much hassle or effort at all!

This is also the perfect dish to serve for a large crowd. You can easily double the ingredients and make this in two casserole dishes – that’s plenty for everyone at your next get-together! Or maybe you’d just like to have enough leftovers to heat up for lunch the next day..?

Recipe and photo courtesy of Jo Cooks.

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Quick Tip: Serve this meal with Spanish rice and refried beans.

There isn’t much out there that beats Latin American cuisine on the “comfort food” scale, but it doesn’t exactly have the reputation for being super-healthy, and if you go to enough Mexican or Tex-Mex restaurants, you may feel that you are just ordering the same items over and over again, just with different names.  This tasty quinoa enchilada casserole is creative, original, filled with vibrant color…and HEALTHY! Wow!

If any region of the world has a comfort food tradition to rival good-old Southern soul food, it is Latin America.  Mexican and Tex-Mex food is nice, warm, and filling.  It’s relaxing.  It makes for good snack food, but it also makes for a great full meal.  And it’s not expensive at all.  You can’t go wrong with it, really.  Taco nights were a regular thing in my home when I was growing up, and I loved them.  I still have a bit of a tradition with Dad, when I go to visit him on the Gulf Coast:  On the day of my departure (pretty much the last thing I do before hitting the road back home, actually), we have lunch at one of our favorite Mexican restaurants.  That journey back home isn’t typically a grand Zen experience for me, by any means, but that soothing fare puts me in the right mindset and helps the trip go along that much more easily.

Still, I find myself limiting my intake of Latin American dishes at this point in my life. Most Mexican and Tex-Mex restaurants in my part of the world don’t offer much in the way of variety, and let’s face it:  Most of the items served at these establishments won’t exactly be making an appearance on any Jenny Craig meal plan.  Not so with this recipe, though–it remains true to the tradition but offers it a much-needed, exhilarating breath of fresh air, and it’s healthy.  How healthy?  Well…

Recipe adapted by Damn Delicious

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Quick Tip: Serve with fresh homemade bread – such a yummy combination!