While I do not legally have any Hispanic ethnicity in my family lineage, I really think someone is not being completely honest because there is a special place in my heart (and stomach) for Mexican flavors.
Enchiladas are a personal favorite but I often find the mess of preparing enchiladas in a traditional way to be messy and time consuming. But all I want is the flavor. So, I have found an easy way to get everything that I want with one cutting board and one skillet.
With my awesome 12 inch cast iron skillet, I can make a huge enchilada casserole in 30 minutes or less. The biggest time-saver is not rolling the enchiladas but it also helps to have your chicken already boiled and ready.