Making enchiladas the traditional way--filling each tortilla and rolling it up--is a bit of a project for a weeknight. This quicker version brings enchiladas to the dinner table faster with no loss of flavor. Note - we substituted chicken for the shrimp that’s called for in the recipe. Get the Recipe: Stacked Shrimp Enchiladas How to Make Grilled Mexican Corn with Crema How to Make Strawberry Raspado Street Corn Salad
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