Traveling for food in Mexico is a special trip unlike any other. It’s a vibrant mix of tastes, colors, and feelings. These elements showcase a long, deep history of culture. Forget the simple food ...

The owners of Rincon Potosino, David Santillán and Margarita Campos, pose with taquitos rojos and enchiladas potosinas at their Balch Springs restaurant on Monday, April 28, 2025. (Juan Figueroa ...

Someone else added, “These are delicious!” And another commenter wrote, “They were tasty! And easy. I won’t do enchiladas from scratch (too much work/too many ingredients).

Incidentally, when I was googling around for this article, I encountered a lot of requests for the history of the enchilada – who invented the dish, where did it originate.

There’s a moment when you bite into authentic Mexican food that transports you straight to the vibrant streets of Mexico City – that moment happens with every meal at El Sol Mexican Restaurant in ...

These enchiladas are filled with cooked chicken — store-bought rotisserie or any leftover cooked chicken works — but you can fill them with whatever you’d like (see Substitutions).

Cook the enchiladas for 12–15 minutes, until the sauce is bubbling and parts of the cheese have browned. Remove from the oven and let rest for about 5 minutes. Sprinkle with the cilantro and serve.

The sauce goes on liberally, and underneath it, the enchiladas are distinct. Advertisement. If the assembly seems like more than you feel like dealing with, I have to mention another shortcut: ...

These chicken enchiladas area simple and delicious. From start to finish you be eating enchiladas in less than an hour. They are so good and the kids love them too.