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“Have been making a variety of this for a while. Husband said this was better than the last, so am writing it down. If anyone makes this, please consider changing it up to suit your family's tastes...”
1hr 5mins

Ingredients Nutrition


  1. If your making your own enchilada sauce, start it first. We really like this recipe: http://www.food.com/recipe/homemade-enchilada-sauce-222519.
  2. While the enchilada sauce is simmering, dice up the Chiles, peppers, onions and garlic. Saute the meat (chicken or beef) in a large saute pan with the veg. Start the saute with a tbl or so of EVOO. Sprinkle with a bit of salt and pepper.
  3. Once the meat is cooked, drain the pan of the excess oil/grease, if any.
  4. Add in the tomatoes and green chiles. Saute a bit longer -- warming the tomatoes and chiles. (Can use a can or two of rotel if you don't have fresh).
  5. Mix in 1/3 of the enchilada sauce and 1/2 the cheese to the meat / veg mixture. Take the mixture off the heat.
  6. Cut the tortillas in half. Spray a light covering of EVOO in 9X12 pan. Place a thin layer of the enchilada sauce on the bottom of the pan. Add a layer (1/3) of the tortillas on the bottom of the pan. Place 1/2 of the veg / meat mixture on top of the tortillas. Add another layer (tortillas / rest of veg & meat), top with last 1/3 of tortillas. Pour or spoon enchilada sauce on top of last layer. Top with last 1/2 of the cheese.
  7. Bake at 350 for 20 min to warm all of the ingredients. Watch it towards the end - you may need to put tin foil over the top in case the cheese starts to burn / crisp too much. Let it sit a few minutes (5) to solidify a bit and make it easier to cut.
  8. Top with sour cream, cilantro, serve with corn chips and salsa -- Enjoy!

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