February 25, 2024
Mexican enchiladas recipe

Mexican enchiladas recipe

Mexican enchiladas recipe. An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.

These mexican Enchiladas are an easy weeknight recipe the entire family will love. You can have them on the table in just 30 minutes. And they also are one of my favorite weeknight meals! Ooey gooey cheese with chicken and veggies make this recipe irresistible. Also good with shrimps, by the way!

For vegetarians, it’s easy to replace the chicken with black beans and the chicken broth with veggie broth. I also add diced zucchini to mine. Just once more veggie I can get in this way.

Enchiladas are a perfect candidate for freezing them for occasions. No matter if you’re cooking for 2 or 12, there’s nothing easier then pulling these out of the icebox, popping them into the oven and, 30 minutes later, enjoying warm tortillas filled with chicken, veggies and tons of gooey cheese.

To make a non-spicy enchilada sauce, just saute some red bell peppers with onions then put them in the food processor with a pinch or salt or two and some water and puree and pour over your enchiladas its toddler friendly and healthy!

Calories: 370kcal | Carbohydrates: 35g | Protein: 23g | Fat: 16g | Cholesterol: 60mg | Sodium: 1440mg | Fiber: 3g | Sugar: 4g.


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 teaspoon kosher salt
  • 8 flour tortillas
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 2 chicken breasts or 2 cups chicken, cooked and shredded
  • 1 cup frozen corn, defrosted
  • 1 1/2 cups Mexican cheese blend
  • 1 28 oz can enchilada sauce


  1. Preheat oven to 350 degrees. Then heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
  2. Add red bell pepper and sauté for another 2 minutes. Then add cumin and garlic and sauté for an additional minute.
  3. Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken then corn, and 1 cup cheese and mix to combine.
  4. Then pour half of the enchilada sauce in a 9 x 11 inch baking dish.
  5. Divide the mixture (about 1/2 cup each), placing it in the middle of each tortilla and rolling it up like a wrap (burrito shape).
  6. Place the rolled enchiladas close together, seam side down in the sauced baking dish. Then continue to roll the rest of the filled enchiladas.
  7. Once you have finished making the stuffed enchiladas, pour the rest of the enchilada sauce over them and top with 1/2 cup cheese.

Baking and frezing – Mexican enchiladas recipe

  1. If you’re planning on making this dish another day, cover it and freeze at this point.
  2. Cover the dish with foil then bake in the oven for 15 minutes (30 minutes if you are starting with frozen enchiladas).
  3. Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze without bake.

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Authentic enchilada sauce recipe
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Amazing white Chicken Enchiladas recipe

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