Short, funny story. I was never a huge fan of Mexican food before meeting my white-boy, Mexican food loving soul mate. He more or less forced chimichangas, enchiladas, and burritos down my throat every chance he got. And he won. I am a sucker for good Mexican food, bad Mexican food– Taco Bell, and everything in between. We always eat at the same restaurant and never hesitate to turn to the loyal burrito for dinner on a weeknight. But tonight, OH tonight was a delightfully new take on the classic enchilada. In my pregnant state, I wasn’t keen on running to the store, so I made do with what I had on hand. And it turned into a mouth orgasm I now have filed under Frito Enchilada Casserole.
It all came together in about 15 minutes and only took 30 minutes in the oven. I was a little concerned about the Fritos getting soggy. I can’t stand soggy corn tortillas. They make me gag a little. The bottom layer of Fritos got slightly soggy, but not double in size, fall apart in your mouth soggy– sorry for that graphic explanation. Meanwhile, the top remained crispy. The flavor and texture of this recipe blew my mind.
If you like spicy enchilada casserole, follow my recipe exactly. It did have a bit of heat. If not, I would swap out the jalapeños with an equal amount of mild chili pepper. Or you could leave the peppers out completely and opt for a mild enchilada sauce.
If you love Mexican food, like I do, this is seriously a must-try. Once you try it, I firmly believe you will decide to add it into your bi-weekly or monthly menu. With the three of us, it made enough leftovers for lunch for the day or so for Chris and I both. I don’t know about you, but I’m all for frugal meals that turn into MULTIPLE frugal meals and less prepping/cooking time. Especially now that it’s closing in on summer.
Frito Enchilada Casserole Recipe
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