Sunday Supper: Enchiladas

October 6, 2013 | By | Comments (0)
Chicken Enchiladas; Photo: Howard Lee Puckett; Styling: Buffy Hargett

Chicken Enchiladas; Photo: Howard Lee Puckett; Styling: Buffy Hargett

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!

This week, make the easy, cheesy, Tex-Mex comfort dish – enchiladas. We love enchiladas because they’re an inexpensive, simple supper that even the pickiest eaters embrace.

The enchilada originates from Mexico, where the practice of rolling tortillas around fillings dates back to Mayan times. While many variations exist, we think the most impressive is Las Cruces, New Mexico, resident Roberto Estrada’s 10 ½-foot-wide, made-from-scratch enchilada.

Recently, Roberto and his “construction” crew assembled this gargantuan enchilada for the Whole Enchilada Fiesta in Las Cruces. (Read more about the process here.) Roberto’s Enchiladas Montadas, which involves stacked rather than rolled tortillas, is a take on the traditional enchilada. Currently, he claims the world record for the largest flat enchilada.

In honor of the fiesta, we’ve rounded up four of our favorite enchilada recipes. To add an easy side dish, try our Speedy Black Beans with Mexican Rice. Unlike Roberto’s 10 ½ foot wide monster, we can safely say that none of our recipes require a forklift to make.

Oldie But Goodie: Chicken Enchiladas

Updated, Even More Delicious: Chicken Enchiladas

Breakfast for Supper: Breakfast Enchiladas

Our Version of Roberto’s Enchilada: Vegetarian Enchilada Pies