I have an excellent recipe for chicken enchiladas that has a white sauce base. I got it from a friend way back in college. But for years I have been searching for a good red sauce enchilada recipe. I have tried many different canned varieties and I have tried making it myself. Always there was an off flavor or it just didn't taste like I wanted it to taste like--until now!
The recipe I used was right on the back of the can and only requires 12 tortillas, 1 pound of meat (or 1 can refried beans) 2 cups of cheese and 2 cans of sauce. It goes together quick, bakes for 30 minutes until bubbly and melty, and is ready to serve. I like to serve it with spanish rice, black beans, some shredded cabbage and sour cream. Looks and tastes delish!