Introduction
Enchiladas are a key dish in Mexican cuisine, renowned for their versatility and bold, flavorful profile. Whether you’re in the mood for something spicy, cheesy, or packed with veggies, there’s an enchilada recipe out there for you. Let’s dive into 10 mouthwatering enchilada recipes that you absolutely must try today!
Table of Contents
Classic Beef Enchiladas Recipe
Ingredients
For this recipe, you’ll need the following ingredients:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (4 oz) diced green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- Olive oil (for frying tortillas)
- Sour cream, for serving (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving (optional)
Instructions
1. Prepare the Beef Filling
Add the ingredients (such as onions, garlic, or meat) to the pan and cook, stirring occasionally, until they are browned and cooked through. Add the chopped onion and garlic, and sauté them until they become tender, approximately 3-4 minutes.
Add the ground beef to the skillet and cook, breaking it up with a spoon until browned and cooked through, about 8 minutes.
Drain any excess fat, then stir in the chili powder, cumin, paprika, diced green chilies, salt, and pepper. Mix well and let the flavors meld together for another 2-3 minutes. Remove from heat and set aside.
2. Prepare the Tortillas
In a separate frying pan, heat a little olive oil over medium to high heat. Quickly fry the corn tortillas, one at a time, for about 10-15 seconds on each side. They should be soft, not crispy.
Once fried, place the tortillas on a plate lined with paper towels to absorb any excess oil. This step helps to keep the tortillas from breaking when rolling them.
3. Assemble the Enchiladas
Preheat your oven to 375°F (190°C).
Spread a small amount of red enchilada sauce in the bottom of a 9×13-inch baking dish to coat the surface.
Take each tortilla and place 2-3 tablespoons of the beef mixture in the center. Roll the tortilla tightly and place it in the baking dish with the seam side down. Repeat with the remaining tortillas.
4. Top with Sauce and Cheese
Pour the remaining enchilada sauce over the wrapped tortilla, making sure to cover generously.
Sprinkle evenly with grated cheddar and mozzarella cheese on top.
5. Bake
After baking, remove the aluminum foil and bake for an additional 5-10 minutes to allow the top to crisp up. Serve hot and enjoy!
After 20 minutes, remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and slightly golden.
6. Serve
Once the enchiladas are done, remove them from the oven and let them rest for 5 minutes. Top with fresh cilantro, a squeeze of lime, and a dollop of sour cream, if desired. Serve hot and enjoy!
Tips for the Best Beef Enchiladas
- Use a mix of cheeses: A combination of cheddar and mozzarella gives the perfect melt and flavor.
- Make it spicy: Add some diced jalapeños to the beef mixture or drizzle extra hot sauce on top for a spicier version.
- Homemade sauce: If you have the time, try making your own enchilada sauce for an even richer taste.
- Freeze for later: These enchiladas freeze well. Simply assemble the enchiladas, cover tightly, and freeze before baking. At the moment of the manger, it causes a surger, during a few minutes supplémentaires au cuisson temps..
Chicken Verde Enchiladas Recipe
Ingredients
For these tasty Chicken Verde Enchiladas, you’ll need the following:
- 1 lb chicken breast (boneless and skinless)
- 2 cups green enchilada sauce (preferably tomatillo-based)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp olive oil (for sautéing)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
1. Cook the Chicken
Start by cooking the chicken breasts. You can either poach them in water or chicken broth for about 15-20 minutes until they are fully cooked and tender. Alternatively, you can cook them in a skillet with a bit of oil, seasoning with salt and pepper.
Once the chicken is cooked, shred it using two forks and set it aside.
2. Prepare the Verde Sauce
Add the chopped onions and garlic to the saucepan, and sauté for 2-3 minutes until softened and fragrant. Add the chopped onion and garlic, sautéing until they become fragrant and soft, about 4-5 minutes.
Add the diced green chilies, chicken broth, and green enchilada sauce to the pan. Stir and bring the mixture to a simmer. Allow it to cook for about 10 minutes to combine the flavors. Season with salt and pepper to taste.
3. Assemble the Enchiladas
Preheat your oven to 375°F (190°C).
Lightly warm the corn tortillas in a dry skillet or microwave to make them pliable. If you prefer, you can briefly fry the tortillas in a small amount of oil to give them extra flavor.
Pour a small amount of verde sauce into the bottom of a 9×13-inch baking dish to coat it. Then, take each tortilla, fill it with about 2-3 tablespoons of shredded chicken, and roll it up tightly. Place each wrapped tortilla, seam side down, in the baking dish.
4. Pour Sauce and Add Cheese
Once each tortilla is placed on the plate, pour the remaining salsa verde over the top, making sure to cover each enchilada generously..
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the sauce.
5. Bake
Cover the baking dish with aluminum foil and bake for approximately 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
6. Serve
Once the enchiladas are done, remove them from the oven and let them sit for a few minutes before serving. Garnish with freshly chopped cilantro, and serve with a dollop of sour cream and a squeeze of lime if desired.
Tips for the Best Chicken Verde Enchiladas
- Use rotisserie chicken: For a quicker version, you can use store-bought rotisserie chicken. Just shred it and mix it into the verde sauce before assembling the enchiladas.
- Make it spicier: If you like more heat, add some diced jalapeños to the verde sauce or sprinkle chili flakes on top.
- Fresh sauce: If you have time, make your own green tomatillo sauce by roasting fresh tomatillos, garlic, and chili peppers in the oven before blending them with cilantro and lime.
- Make ahead: You can prepare these enchiladas ahead of time and store them in the fridge for up to 24 hours before baking.
Vegetarian Black Bean and Sweet Potato Enchiladas
Ingredients
To prepare these tasty Vegetarian Black Bean and Sweet Potato Enchiladas, gather the following ingredients:
- 2 medium sweet potatoes, peeled and diced
- Cook for a few minutes until the beans are heated through and well-mixed with the other ingredients. Remove the pan from heat and set aside to cool slightly before assembling the enchiladas.
- 12 corn tortillas
- 1 can (10 oz) red enchilada sauce
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Place the cut sweet potatoes in a tablespoon of olive oil, and season with a little salt and pepper. Arrange the sweet potatoes in a single layer on the baking tray. Roast for about 20-25 minutes, or until tender and lightly caramelized, stirring halfway through.
2. Prepare the Filling
While the sweet potatoes are roasting, heat a little olive oil in a large skillet over medium heat.Add the chopped onion and garlic and sauté until softened, 4-5 minutes.
Mix in the black beans, corn, cumin, chili powder, and smoked paprika. Cook for another 2-3 minutes until the beans are heated through and the spices are fragrant. Set the filling aside.
3. Prepare the Tortillas
Heat the corn tortilla in the microwave for about 20 seconds to make it more pliable. Alternatively, you can lightly warm them in a dry skillet for a few seconds on each side.
If you prefer a crispier texture, you can lightly fry the tortillas in a small amount of oil, but this step is optional.
4. Assemble the Enchiladas
Preheat the oven to 375°F (190°C).
Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
Take each tortilla and spoon a generous amount of the sweet potato and black bean mixture into the center. Tightly roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
5. Add Sauce and Cheese
Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them well..
Sprinkle the shredded cheese evenly over the sauce.
6. Bake
Place the dish in the oven and cook for an additional 10 minutes, or until fully heated through. Once 20 minutes have passed, take off the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbling, and lightly golden.
7. Serve
Once baked, let the enchiladas rest for 5 minutes before serving. Garnish with freshly chopped cilantro, and serve with sour cream or Greek yogurt and a wedge of lime for extra flavor.
Tips for the Best Vegetarian Black Bean and Sweet Potato Enchiladas
- Use fresh or frozen sweet potatoes: If you want to save time, you can use pre-cooked sweet potatoes or even canned sweet potatoes (but make sure to drain them properly).
- Add some heat: If you like spice, try adding diced jalapeños or a splash of hot sauce to the black bean mixture.
- Make it vegan: To make this recipe vegan, simply omit the cheese or substitute it with a dairy-free cheese option.
- Double the recipe: These enchiladas make great leftovers, and they freeze well too! Just assemble them, cover tightly, and freeze before baking. When you’re ready to eat, bake from frozen, adding a few extra minutes of cooking time.
Conclusion
Enchiladas are the ultimate comfort food, combining rich flavors, creamy textures, and endless possibilities. With these 3 recipes, you’re sure to find a new favorite for any occasion. Whether you’re a fan of classic beef, tangy chicken verde, or bold vegetarian options, there’s an enchilada recipe here for everyone.