I think this may be the most American looking recipe title I’ve ever written. Being from the UK, enchiladas are not a hugely common dish. Also we call our skillets frying pans, and we spell Lasagne with an ’e’. But ‘Mexican frying-pan Lasagne’ doesn’t have quite the same ring to it. So I decided to fully embrace the Americanisms! And can I just say:Why don’t we eat more enchiladas in the UK? They are soooo good! This version is made with chicken and chorizo in a spicy tomato sauce. Instead of the normal white sauce you’d have with lasagne - which is made from flour, butter, milk and maybe a little cheese - I’ve made this white sauce from double/heavy cream, sour cream and cheese. No whisking of lumpy pastes in separate pans required. You need a large frying pan (ok skillet), a bowl for mixing the white sauce and a holding bowl - to hold some of the meat sauce when you’re layering up. Sticking with the enchilada theme, this recipe also uses corn tortillas instead of lasagne sheets too. Quick, easy, droolingly delicious, and served straight from the pan. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Chris famous Chilli Con Carne RecipeOur Quick and Easy Chicken Fajitas - always a hit with the kids tooMexican Chicken Skewers - great on the BBQFish Tacos - a favourite of Chris and I from our trip to Morro Bay CAVegetarian Loaded Tortilla PanMexican ShakshukaOh and if you have a little extra time this Slow Cooked Pork and Beef Chilli is AMAZING!
