Enchiladas

Yeah, enchiladas can be good for you, but I like mine covered in cheese and sour cream and served with rice and refried beans. That’s not healthy but it sure is good.
A basic enchilada recipe is rather easy too, especially if you use canned sauce and jazz it up a bit.

1-2 cans enchilada sauce (Hatch is best)
adobo powder
1 can chipotle in adobo sauce (optional)
1 onion, diced
blend of shredded cheeses such as Monterey, Colby, and cheddar
shredded chicken or ground beef cooked and seasoned as you would for tacos.
Corn tortillas

Open the cans of sauce and pour them in a bowl. Add in the adobo powder and any other spices you might like. The sauce is already flavorful, but adding stuff never hurts.
In a large bowl, add diced up chipotles. Add however many you like to taste. Mix in the onion and half the cheeses. Mix in the meat.
Soften the tortillas in the microwave so that they bend without breaking.
Heat the oven to 350.
Spray the bottom of the baking dish with nonstick cooking spray and spread some enchilada sauce along the bottom.
Place a spoonful or two of the meat mixture into the center of the tortilla. Roll into a cigar like formation, and place in the baking dish.
Repeat until you are out of tortillas or meat mixture.
Pour remaining sauce over enchiladas and top with cheese.
Bake until cheese has melted and is bubbly, about 20-30 minutes.
Serve with Mexican rice and refried beans. Cover enchiladas in sour cream and guacamole if you wish.