Growing up, my family didn’t use many exotic spices when cooking. Like many people in the Midwest, we got by on salt and pepper. Mexican cuisine was probably the most ethnic we ever got. It wasn’t until I went to college that I truly started exploring other types of food. I’m a fan of just about everything now, but I still love any excuse to eat Mexican food.
With Cinco de Mayo just around the corner, I thought I would share this far-from-authentic enchilada recipe from my childhood. It is still something I frequently make. It’s quite simple, tastes great, and is very satisfying with a side of Spanish rice or a salad. Sit back, relax, have a margarita or Corona, and enjoy!