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Disappearing Loco Enchiladas

What's crazy about these enchiladas is how quickly they disappear. I bring these enchiladas to friend's parties, get togethers, pot lucks and never have to worry about using a disposable pan because they're always finished. 

Because this recipe is more like a lasagna recipe than a traditional enchilada recipe, its an easy recipe to put together. It's also a great recipe for cooking with your kids!

While this recipe calls for using fajita chicken, you can easily substitute any meat - beef fajita, pork carnitas, leftover turkey from Thanksgiving - or veggies!

Now because this is such an easy recipe, I had to go complicate it. The last time I used this recipe, I complicated it by using both block cheese for the initial portion and shredded cheese for the later portion. Hence you will see some pictures that do not use shredded cheese.

If you are only using shredded cheese, that's great! Simply refer to the pictures not using the block cheese.

If you're the type that likes the way the block cheese is all neatly organized in lines and don't mind slicing cheese, then go for the block cheese. Please note I still prefer topping the enchiladas with shredded cheese.

 

Live Life Loco: Living life loco means taking advantage of larger meals. However sometimes circumstances happen and you need to adapt. With that in mind, if you find yourself with 1lb (of say leftover) turkey from Thanksgiving, use an 8" x 8" baking dish instead.

 

What you need

  • ~2lb fajita chicken (cooked and chopped)
  • 16-24 ounces Loco Avocado
  • 12 corn tortillas
  • 3 cups Colby Jack, Cheddar Jack, or Mexican shredded cheese

Block cheese alternative:

  • 16 ounce block of  Colby Jack or Cheddar Jack
  • 1 cup Colby Jack, Cheddar Jack, or Mexican shredded cheese

Instead of fajita chicken, consider:

  • Roasted vegetables
  • Beef fajita
  • Pork carnitas
  • Thanksgiving turkey leftovers

 

What you do

  1. Preheat oven to 350ºF.
  2. In a 9" x 13" baking dish, spread a light layer of Loco Avocado over the bottom of the dish (~2-4 ounces). It doesn't need to be thick, but it needs to cover the bottom so the enchiladas do not burn.
  3. Layer four tortillas on top of the Loco Avocado. Tip: As shown in the picture at the bottom of the recipe, I trim the tortillas so they do not overlap. I then use the trimmed portions to fill in the open spaces. *See the picture at the bottom of the recipe for trimmed tortillas.
  4. Spread out half of the chopped chicken so that the chicken does not stack on each other.
  5. Add a 1 cup layer of shredded cheese. If using block cheese, then use 8 ounces of sliced cheese (see picture at bottom).
  6. Layer four tortillas on top of the cheese and chicken. Again trim the tortillas to avoid overlapping them.
  7. Optional: Add layer of Loco Avocado on top of tortillas. (~8 ounces)
  8. Spread out 2nd half of the chopped chicken so that the chicken does not stack on each other.
  9. Add a 1 cup layer of shredded cheese. If using block cheese, then use 8 ounces of sliced cheese (see picture at bottom). 
  10. Layer four tortillas on top of the cheese and chicken. Again trim the tortillas to avoid overlapping them.
  11. Spread a layer of Loco Avocado on top of tortillas. (~8-12 ounces)
  12. Top with 1 cup shredded cheese.
  13. Spray foil with cooking spray. Cover baking dish with foil - cooking spray side down.
  14. Bake for 30 minutes.
  15. Remove from oven. Remove foil.
  16. Let enchiladas cool for 5 minutes. Serve. Feast - nom nom nom...

 

Prep Time: 20 minutes
Cook Time: 30 minutes  
Total Time: 50 minutes
Number of Servings: 12

 

*Please note the picture below illustrates the trimmed tortillas. It also illustrates using slices form a block of Colby-Jack cheese.

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