Are you looking for a flavorful and satisfying meal that’s easy to make? Look no further than enchiladas! These Mexican dishes are a staple in many cuisines, and it’s not hard to see why. With a rich history dating back to the Aztecs and Mayans, enchiladas have evolved over time to incorporate a variety of ingredients and flavors. From classic beef and cheese to more adventurous options like shrimp or lentils, there’s an enchilada recipe out there for everyone.
In this article, we’ll be sharing 18 delicious easy enchilada recipes that are sure to become new favorites. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are perfect for anyone looking to spice up their meal routine. So let’s dive in and explore the wonderful world of enchiladas!
Cheesy Chicken Enchiladas with Green Sauce
Savor the flavors of Mexico with this easy-to-make recipe that combines tender chicken, creamy cheese, and a tangy green sauce wrapped in tortillas. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 can (4 oz) chopped green chilies
– 1 can (10.5 oz) enchilada sauce
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until heated through, about 2-3 minutes.
3. In a separate pan, combine the enchilada sauce and chopped green chilies. Bring to a simmer over low heat.
4. In a separate bowl, mix the shredded cheese and cooked chicken.
5. Wrap each tortilla with the chicken-cheese mixture, placing seam-side down in a baking dish. Pour the enchilada sauce over the top and cover with aluminum foil.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Beef and Bean Enchiladas with Red Sauce
This recipe combines tender beef, flavorful beans, and a rich red sauce wrapped in tortillas for a satisfying meal. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (15 ounces) pinto beans, drained and rinsed
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup red enchilada sauce
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stir in pinto beans, olive oil, salt, and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning beef mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Pour red enchilada sauce over the top and sprinkle with shredded cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Vegetable Enchiladas with Creamy Avocado Sauce
Elevate your mealtime with this flavorful and nutritious dish that combines tender vegetables, creamy avocado sauce, and crispy tortillas. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8-10 corn tortillas
– 1 large onion, diced
– 2 bell peppers (any color), diced
– 2 cloves of garlic, minced
– 1 can black beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 ripe avocado, mashed
– 1 lime, juiced
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, bell peppers, and garlic until tender.
3. Add black beans and cook until heated through.
4. Brush tortillas with vegetable oil and fill with the vegetable mixture.
5. Roll up and place seam-side down in a baking dish.
6. Top with cheese and bake for 15-20 minutes or until melted.
7. Meanwhile, mix mashed avocado with lime juice and salt to taste.
8. Serve enchiladas with creamy avocado sauce spooned on top.
Cooking Time: 25-30 minutes
Slow Cooker Chicken Enchiladas
Slow Cooker Chicken Enchiladas: A Deliciously Easy Meal
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. Place chicken, onion, garlic, and cumin in the slow cooker.
2. Pour enchilada sauce over the top of the mixture.
3. Arrange tortillas on top of the sauce, overlapping them slightly.
4. Sprinkle shredded cheese evenly over the tortillas.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time:
– Low: 6-8 hours
– High: 3-4 hours
Black Bean and Sweet Potato Enchiladas
This recipe combines the comfort of sweet potatoes with the bold flavors of black beans and enchilada sauce, all wrapped up in a crispy tortilla. Perfect for a vegetarian main dish or as a unique twist on traditional Mexican cuisine.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup enchilada sauce
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, bell pepper, and garlic until tender. Add black beans and cook for an additional minute.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble enchiladas by spooning the sweet potato mixture onto a tortilla, followed by a spoonful of the bean mixture. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Shrimp Enchiladas with Chipotle Sauce
A flavorful twist on traditional enchiladas, this recipe combines succulent shrimp with the bold heat of chipotle peppers in adobo sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8-10 corn tortillas
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can chipotle peppers in adobo sauce (7 oz)
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat.
3. In the same skillet, add diced onion and cook until translucent. Add garlic and cook for an additional minute.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by placing cooked shrimp mixture onto a tortilla, followed by some cheese. Roll up tightly and place seam-side down in a baking dish.
6. Pour chipotle sauce over the rolled tortillas and top with remaining cheese.
7. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Ground Turkey Enchiladas with Mole Sauce
A twist on traditional enchiladas, this recipe combines the flavors of ground turkey and rich mole sauce for a deliciously complex dish.
Ingredients:
– 1 lb ground turkey
– 1/2 medium onion, finely chopped
– 1/2 medium bell pepper, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Mole sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground turkey over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add chopped onion, bell pepper, and garlic to the skillet and cook until vegetables are soft.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by filling tortillas with turkey mixture, rolling up, and placing seam-side down in a baking dish.
6. Pour mole sauce over the top of the enchiladas and sprinkle with shredded cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Spinach and Mushroom Enchiladas
These enchiladas combine the earthy flavors of mushrooms and spinach with the richness of melted cheese, all wrapped up in a crispy tortilla.
Ingredients:
– 8-10 corn tortillas
– 2 cups fresh spinach leaves
– 1 cup sliced mushrooms (button or cremini)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 1 can enchilada sauce (red or green)
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic until tender.
3. Add spinach leaves and cook until wilted.
4. Brush tortillas with vegetable oil and place on a baking sheet.
5. Spoon the mushroom-spinach mixture onto the center of each tortilla, leaving a 1-inch border.
6. Roll up the tortillas and place seam-side down in a 9×13 inch baking dish.
7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Breakfast Enchiladas with Eggs and Chorizo
Start your day off right with these flavorful breakfast enchiladas filled with scrambled eggs, spicy chorizo, and creamy cheese.
Ingredients:
– 4 large flour tortillas
– 1 pound chorizo sausage, casings removed
– 6 eggs
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the chorizo in a large skillet over medium-high heat, breaking it up with a spoon, until browned and crispy, about 5 minutes.
3. In a separate bowl, scramble the eggs and set aside.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by placing a tortilla on a flat surface, spooning some scrambled eggs and chorizo onto it, then rolling up tightly. Repeat with remaining ingredients.
6. Place the rolled enchiladas seam-side down in a baking dish and cover with aluminum foil.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cook Time: 20-25 minutes
Chicken and Cheese Enchilada Casserole
This comforting casserole combines the flavors of chicken, cheese, and enchiladas in a easy-to-make, one-dish wonder. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 6-8 corn tortillas
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken until browned and cooked through.
3. In a separate pot, heat enchilada sauce over medium heat.
4. In a greased 9×13-inch baking dish, arrange tortillas in a single layer.
5. Spoon cooked chicken, enchilada sauce, and cheese mixture (combining shredded cheeses) evenly over tortillas.
6. Top with remaining cheese and bake for 25-30 minutes or until hot and bubbly.
7. Serve hot, garnished with cilantro and onion.
Cooking Time: 25-30 minutes
Pork Carnitas Enchiladas with Salsa Verde
This recipe brings together the tender flavors of slow-cooked pork, creamy salsa, and crispy tortillas for a delicious Mexican-inspired meal.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– 8 corn tortillas
– Salsa Verde (recipe below)
– Shredded cheese, for serving
Salsa Verde:
– 1 cup fresh parsley leaves
– 1 cup fresh cilantro leaves
– 2 cups cherry tomatoes, halved
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, cook pork shoulder in lard or oil over medium-high heat until browned, about 5 minutes. Add onion, garlic, chicken broth, oregano, salt, and pepper. Cover and transfer to the preheated oven. Cook for 2-3 hours or until tender.
3. Shred pork with two forks and stir in any remaining juices.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by placing shredded pork onto a tortilla, topping with Salsa Verde, and rolling up. Place seam-side down in a baking dish. Repeat with remaining ingredients. Top with cheese and bake at 375°F for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 3 hours (pork) + 15-20 minutes (assembly and baking)
Quinoa and Black Bean Enchiladas
This flavorful vegetarian recipe combines the nutty taste of quinoa with the spicy kick of black beans, wrapped in tender tortillas and smothered in a rich tomato sauce. Perfect for a quick and satisfying dinner.
Ingredients:
– 1 cup cooked quinoa
– 1 (15 oz) can black beans, drained and rinsed
– 8-10 corn tortillas
– 2 cups shredded reduced-fat cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 (14.5 oz) can crushed tomatoes
– 1 teaspoon cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Add quinoa, black beans, cumin, salt, and pepper. Cook for 2-3 minutes.
4. In a separate pan, warm tortillas over medium heat.
5. Assemble enchiladas by spooning the quinoa mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Top with cheese, cilantro, and crushed tomatoes.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cook Time: 25-30 minutes
Cheesy Beef Enchiladas with Homemade Sauce
Savor the rich flavors of Mexico with this comforting recipe that combines tender beef, gooey cheese, and a vibrant homemade sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet, breaking up with a spoon as it cooks, until browned and fully cooked.
3. Add diced onion and minced garlic to the skillet; cook until softened.
4. In a separate saucepan, combine canned enchilada sauce and cumin; bring to a simmer over medium heat.
5. In a large baking dish, spread a layer of the enchilada sauce on the bottom. Arrange 2-3 tortillas on top.
6. Spoon cooked beef mixture onto the tortillas, followed by sprinkling cheese (cheddar and Monterey Jack). Roll up tortillas; place seam-side down in the baking dish.
7. Pour remaining enchilada sauce over rolled tortillas and top with additional shredded cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Corn Enchiladas
This recipe combines the sweetness of zucchini and corn with the savory flavor of enchilada sauce, all wrapped up in a crispy tortilla. Perfect for a quick weeknight dinner or a vegetarian gathering.
Ingredients:
– 4-6 corn tortillas
– 1 medium zucchini, diced
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded Monterey Jack cheese (vegetarian)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Enchilada sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the zucchini and cook until tender, about 3-4 minutes.
3. Add the corn kernels and cook for an additional minute.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the enchiladas by spooning the zucchini-corn mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chicken Enchiladas with Creamy Sour Cream Sauce
This classic Mexican dish gets a rich and creamy twist with the addition of sour cream sauce. Moist chicken, wrapped in tortillas and smothered in melted cheese and tangy sauce, makes for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken over medium-high heat until browned, about 5-7 minutes.
3. Wrap tortillas with cooked chicken, enchilada sauce, and shredded cheese.
4. Place wrapped tortillas seam-side down in a 9×13-inch baking dish.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
6. Meanwhile, mix sour cream with cilantro and seasonings to taste.
7. Serve enchiladas with creamy sauce spooned over the top.
Cooking Time: 25-30 minutes
Lentil and Rice Enchiladas
Lentil and Rice Enchiladas Recipe
A flavorful twist on traditional enchiladas, this recipe combines the comfort of lentils and rice with a rich tomato sauce and melted cheese.
Ingredients:
– 1 cup cooked lentils
– 2 cups cooked white rice
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 6 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened.
3. Add cooked lentils and rice; stir to combine. Season with salt and pepper.
4. Dip each tortilla in enchilada sauce, then fill with the lentil-rice mixture.
5. Roll up and place seam-side down in a 9×13-inch baking dish.
6. Pour remaining enchilada sauce over rolled tortillas, followed by shredded cheese.
7. Sprinkle cilantro on top and bake for 25-30 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Cheesy Potato Enchiladas with Roasted Peppers
These creamy, cheesy enchiladas are a delightful twist on traditional Mexican cuisine. By adding roasted peppers to the mix, you’ll get a depth of flavor and texture that will leave you wanting more.
Ingredients:
– 8-10 corn tortillas
– 2 large potatoes, peeled and diced
– 1/4 cup grated cheddar cheese
– 1/4 cup grated Monterey Jack cheese
– 1/2 cup roasted peppers (see note)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook potatoes in boiling water until tender, about 15-20 minutes. Drain and mash.
3. In a large skillet, heat the olive oil over medium-high. Add the roasted peppers and cook for 2-3 minutes, or until heated through.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spreading mashed potatoes down the center of each tortilla, leaving a small border around edges. Top with roasted peppers and sprinkle with cheese.
6. Roll up enchiladas tightly and place seam-side down in a baking dish. Pour any remaining cheese mixture over the top.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Fish Enchiladas with Mango Salsa
Elevate your Mexican-inspired meal with this refreshing twist on traditional enchiladas. Pan-seared fish, wrapped in tortillas and smothered in a tangy mango salsa, makes for a delightful dinner.
Ingredients:
– 1 lb white fish (such as tilapia or cod), cut into small pieces
– 8-10 corn tortillas
– 1/2 cup mango salsa (homemade or store-bought)
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: cilantro, chopped for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Pan-sear fish pieces until cooked through, about 3-4 minutes per side.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble enchiladas by placing a piece of fish on each tortilla, topping with cheese and rolling up.
5. Place rolled enchiladas seam-side down in a baking dish and cover with mango salsa.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Summary
Discover 18 delicious and easy enchilada recipes that are sure to satisfy your cravings! From classic cheesy chicken and beef options to innovative vegetable, seafood, and breakfast twists, these flavorful dishes will transport you to the heart of Mexican cuisine. Whether you’re a busy parent or a busy professional, these slow cooker and casserole-friendly recipes make meal prep a breeze. Get ready to spice up your dinner routine with these mouth-watering enchilada creations!
