Enchiladas – the quintessential Mexican dish that never fails to satisfy our cravings. With their tender tortillas wrapped around flavorful fillings, smothered in a rich and tangy sauce, it’s no wonder why these comforting meals are a staple in many households. Whether you’re a seasoned cook or just starting out, enchiladas offer endless possibilities for experimentation and creativity.
From classic beef and chicken recipes to innovative vegetable-packed options and even breakfast-inspired twists, the world of enchiladas is full of surprises. In this article, we’ll be exploring 18 mouthwatering easy enchilada recipes that are sure to tantalize your taste buds and leave you craving more. From slow cooker sensations to quick weeknight meals, these dishes are perfect for any occasion.
Classic Beef Enchiladas
Savory beef filling wrapped in tortillas and smothered in a rich, creamy sauce – this classic recipe is a staple of Mexican cuisine. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat, breaking up with a spoon as it cooks.
3. Add onion and garlic; cook until onion is translucent.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by placing a spoonful of beef mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Cheesy Chicken Enchiladas
A classic Mexican dish with a creamy twist! This recipe combines tender chicken, melted cheese, and savory spices to create a deliciously satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup cream of chicken soup
– 1/4 cup milk
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine cooked chicken, cream of chicken soup, and milk. Stir until smooth.
3. Brush both sides of the tortillas with vegetable oil.
4. Spoon about 1/4 cup of the chicken mixture onto each tortilla, leaving a small border around edges.
5. Roll up the tortillas tightly and place seam-side down in a baking dish.
6. Sprinkle shredded cheese evenly over the top of the enchiladas.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegetable Enchiladas with Black Beans
This recipe combines the richness of black beans with the vibrant flavors of roasted vegetables, all wrapped up in a tender tortilla. Perfect for a quick weeknight dinner or a satisfying meal for a crowd.
Ingredients:
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, onions, and mushrooms)
– 1 cup enchilada sauce
– 1/4 cup shredded Monterey Jack cheese (optional)
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine black beans, roasted vegetables, and a pinch of salt and pepper.
3. Dip each tortilla in enchilada sauce, then fill with the vegetable-bean mixture.
4. Roll up tightly and place seam-side down in a baking dish.
5. Pour remaining enchilada sauce over the rolls and sprinkle with cheese (if using).
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Slow Cooker Chicken Enchiladas
Savor the rich flavors of slow-cooked chicken and creamy cheese wrapped in tortillas, all with minimal effort. This recipe is perfect for a busy day when you want a comforting meal without sacrificing taste.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– Salt and pepper, to taste
Instructions:
1. In a slow cooker, combine chicken, enchilada sauce, cumin, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, wrap tortillas in foil and warm them in the oven (375°F) for 10-15 minutes.
4. Assemble enchiladas by placing chicken mixture onto a warmed tortilla, topping with cheese, and rolling up.
5. Place rolled enchiladas seam-side down in the slow cooker and cook for an additional 30 minutes.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Shredded Pork Enchiladas with Red Sauce
This recipe is a classic Tex-Mex dish that combines the tender flavors of slow-cooked pork with the bold, tangy taste of red enchilada sauce. Perfect for a weeknight dinner or a weekend gathering, this dish is sure to please.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 8-10 corn tortillas
– 1/4 cup red enchilada sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a slow cooker, combine pork shoulder, diced tomatoes, onion, garlic, and salt and pepper to taste. Cook on low for 8 hours or high for 4 hours.
3. Shred the cooked pork with two forks.
4. In a large skillet, warm tortillas over medium heat.
5. Assemble enchiladas by spooning shredded pork onto tortillas, topping with cheese, and rolling up tightly.
6. Place rolled enchiladas seam-side down in a 9×13-inch baking dish.
7. Pour red enchilada sauce over the top and sprinkle with remaining cheese.
8. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 2 hours (includes slow cooker time)
Creamy White Chicken Enchiladas
Elevate your mealtime with these creamy, flavorful enchiladas packed with shredded chicken and a velvety sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup cream of chicken soup
– 1/4 cup sour cream
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro (optional)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Shred the chicken breast into bite-sized pieces.
3. In a large skillet, combine the chicken, cream of chicken soup, and sour cream. Cook over medium heat until heated through.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by spooning the chicken mixture onto a tortilla, then rolling and placing seam-side down in a baking dish. Top with shredded cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Sprinkle with cilantro (if using) and serve hot.
Cooking Time: 20-25 minutes
Bean and Cheese Enchiladas
A classic Mexican dish that’s easy to make and packed with flavor! This recipe combines tender beans, creamy cheese, and a rich tomato sauce, all wrapped up in a crispy tortilla.
Ingredients:
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 can enchilada sauce (red or green)
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine black beans and half of the cheddar cheese.
3. Brush both sides of tortillas with vegetable oil.
4. Spoon about 1/4 cup of bean mixture onto the center of each tortilla, leaving a small border around edges.
5. Roll up tortillas tightly and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheddar cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Ground Turkey Enchiladas
This classic Mexican dish gets a boost of flavor from ground turkey, wrapped in tortillas and smothered in a rich enchilada sauce. A perfect weeknight dinner solution!
Ingredients:
– 1 lb ground turkey
– 1/2 medium onion, finely chopped
– 1 clove garlic, minced
– 1 (10 oz) can enchilada sauce
– 8-10 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 (190°C).
2. In a large skillet, cook ground turkey over medium-high heat until browned, breaking up with a spoon.
3. Add onion and garlic; cook until softened.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble enchiladas by spooning turkey mixture onto a tortilla, rolling, and placing seam-side down in a baking dish.
6. Pour enchilada sauce over the top and sprinkle with cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cook Time: 25-30 minutes
Green Chile Chicken Enchiladas
These enchiladas combine the richness of chicken with the bold, tangy flavor of roasted green chile peppers. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2 cups roasted green chile peppers (see note), chopped
– 8-10 corn tortillas
– 1/4 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded Monterey Jack cheese (divided)
– Optional toppings: sour cream, avocado, cilantro, salsa
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add chicken, green chile peppers, cumin, paprika, salt, and pepper. Cook for 2-3 minutes or until heated through.
4. In separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble enchiladas by filling each tortilla with chicken mixture, then topping with shredded cheese. Roll up tightly and place seam-side down in baking dish.
6. Top with remaining cheese and bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Corn and Zucchini Enchiladas
This recipe combines the sweetness of corn and zucchini with the richness of melted cheese, all wrapped up in a warm tortilla. Perfect for a weeknight dinner or a weekend brunch, these enchiladas are sure to please.
Ingredients:
– 4 large tortillas
– 1 cup cooked corn kernels
– 2 medium zucchinis, diced
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchinis until tender. Add corn kernels and cook for an additional 2 minutes.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble enchiladas by spreading a layer of the corn-zucchini mixture onto each tortilla, followed by a sprinkle of cheese and a pinch of cilantro.
5. Roll up tortillas and place seam-side down in a baking dish. Pour enchilada sauce over the top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Layered Enchilada Casserole
Layered Enchilada Casserole Recipe
Elevate your mealtime with this flavorful and satisfying layered casserole, packed with tender chicken, creamy cheese, and rich tomato sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) of enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook chicken in a skillet until browned, then set aside.
3. In the same skillet, add enchilada sauce, onion, and bell pepper; cook until softened.
4. Arrange tortillas, chicken mixture, and cheese in layers, ending with a layer of cheese on top.
5. Bake for 25-30 minutes or until hot and bubbly.
6. Serve warm, garnished with chopped fresh cilantro (optional).
Cooking Time: 25-30 minutes
Breakfast Enchiladas with Eggs
Start your day off right with these flavorful breakfast enchiladas filled with scrambled eggs, cheese, and tortillas. This recipe is a quick and easy way to add some excitement to your morning routine.
Ingredients:
– 6-8 corn tortillas
– 1 cup scrambled eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 can (10 oz) enchilada sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the scrambled eggs and cook until just set.
3. Wrap each tortilla in a damp paper towel and microwave for 20-30 seconds to warm.
4. To assemble the enchiladas, lay a warmed tortilla flat and spoon some of the scrambled eggs down the center. Top with shredded cheese and a sprinkle of cilantro.
5. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour the enchilada sauce over the rolled tortillas and top with additional cheese.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 20 minutes
Crispy Cheese and Onion Enchiladas
These crispy enchiladas are a twist on traditional Mexican cuisine, packed with sautéed onions and melted cheese. A perfect comfort food for a cozy night in.
Ingredients:
– 8-10 corn tortillas
– 1 large onion, thinly sliced
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onions over medium heat until caramelized.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by spooning onion mixture onto tortilla, followed by shredded cheese.
5. Roll up and place seam-side down in a baking dish.
6. Brush tops with vegetable oil and sprinkle with cilantro, cumin, paprika, salt, and pepper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas: A flavorful and nutritious twist on traditional enchiladas!
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and red bell pepper; cook until tender.
3. Add the cooked sweet potatoes, black beans, cumin, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring occasionally.
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 sweet potato mixture onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour the enchilada sauce over the rolled tortillas and cover with aluminum foil.
7. Bake for 25-30 minutes or until hot and bubbly. Serve with shredded cheese on top (if desired).
Cooking Time: 25-30 minutes
Quick Spinach and Mushroom Enchiladas
Savor the flavors of Mexico with this speedy recipe that combines sautéed spinach, mushrooms, and cheese wrapped in tortillas. Perfect for a weeknight dinner or a quick lunch!
Ingredients:
– 8-10 corn tortillas
– 2 cups fresh spinach leaves
– 1 cup sliced cremini mushrooms
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 (14.5 oz) can diced tomatoes with green chilies
– 1/4 cup shredded Monterey Jack cheese
– 1/4 cup shredded Colby cheese
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– Optional: sour cream, avocado, or salsa for topping
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; cook until wilted.
4. Stir in diced tomatoes with green chilies.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning the filling onto a tortilla, topping with cheese, and rolling up. Place seam-side down in a baking dish.
7. Top with remaining cheese and bake for 15-20 minutes or until golden brown.
Cook Time: 20-25 minutes
Shrimp Enchiladas with Creamy Sauce
Shrimp Enchiladas with Creamy Sauce: A flavorful Mexican-inspired dish that combines succulent shrimp, tender tortillas, and a rich, creamy sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 1 cup heavy cream
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cook tortillas according to package instructions or microwave for 20-30 seconds.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes). Add shrimp; cook until pink and fully cooked (2-3 minutes).
4. In a separate bowl, combine enchilada sauce and heavy cream. Stir to combine.
5. Assemble enchiladas by placing cooked tortillas on a baking sheet, spooning the shrimp mixture onto each tortilla, and drizzling with the creamy sauce.
6. Bake for 15-20 minutes or until cheese is melted and bubbly. Serve hot, garnished with cilantro if desired.
Cooking Time: Approximately 25-30 minutes
Avocado and Lime Chicken Enchiladas
Elevate your Mexican-inspired dinner game with this vibrant and flavorful dish, perfect for a quick weeknight meal or a special occasion. The combination of tender chicken, creamy avocado, and zesty lime creates a truly unique and delicious flavor profile.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 ripe avocados, diced
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded Monterey Jack cheese (divided)
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken until browned and cooked through.
3. In a separate bowl, mix diced avocado with lime juice, cilantro, salt, and pepper.
4. Brush tortillas with vegetable oil and fill with cooked chicken, avocado mixture, and shredded cheese (reserve some for topping).
5. Roll up enchiladas and place seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with remaining cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
One-Pot Enchilada Pasta
This One-Pot Enchilada Pasta recipe is a game-changer for those who crave the flavors of Mexico, but want it in a comforting pasta dish. With just one pot to clean and minimal prep time, this recipe is perfect for a quick weeknight dinner.
Ingredients:
– 8 oz. pasta (such as penne or rotini)
– 1 lb. ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (10 oz.) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In the same pot, cook ground beef over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stir in enchilada sauce and bring to a simmer.
5. Combine cooked pasta and cheese; stir until cheese is melted and well combined.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your mealtime with these 18 delicious and easy enchilada recipes! From classic beef to cheesy chicken, veggie-packed options to slow cooker favorites, there’s something for everyone. Try Shredded Pork Enchiladas with Red Sauce, Creamy White Chicken Enchiladas, or Bean and Cheese Enchiladas. For a twist, try Layered Enchilada Casserole or Breakfast Enchiladas with Eggs. And don’t forget the veggie lovers – Sweet Potato and Black Bean Enchiladas are a must-try! These recipes are sure to become new family favorites.
