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Our favorite enchiladas recipes - 5 recipes

Have your own fiesta at home with enchiladas. This baked dish originating in Mexico consists of corn tortillas assembled with any number of fillings. Scour what you have on hands and stuff your enchiladas with chicken, steak, ground beef, vegetables, seafood, cheese, or any mixture or combination of your choice. Enchiladas can be made from scratch or with leftover meat and vegetables. Not sure what to do with the leftover steak from the other night? Here’s you chance! Top your enchiladas with a red, green or mole sauce and a hearty helping of cheese. Who doesn’t like anything smothered in cheese? 
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Top rated Enchiladas recipes

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Here's a quick dinner that's sure to please the mom and kids! You can make it as mild or as spicy as desired

  • Optional:
  • 1 to 1 1/2 lb lean chopped meat
  • 1 small onion, chopped
  • 1 clove garlic, diced
  • 1 package taco seasoning
  • 1/4 c water
  • 1 can red enchilada sauce
  • 1 can black beans, rinsed and drained
  • 2 cups shredded Mexican blend cheeses
  • 6 large flour tortillas
  • Sour cream
  • Guacamole
  • Jalapenos
4.7/5 (6 Votes)

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Get ready for a cheesy dinner! This Chicken Enchilada Rice Casserole will be the star of your meal, and everyone wi...

  • 3 cooked chicken breasts, shredded
  • 2 cups dry Basmatic rice
  • 2 (10-ounces) cans Enchilada sauce
  • 1 16 ounce can refried beans
  • 1 cup white cheddar shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 can whole kernal corn
  • Salt and pepper to taste
  • Cilantro for garnish
4.4/5 (32 Votes)

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Cook chicken and shred. Mix soup, olives, chile peppers, and onions

  • 1 large can (19 ounces) enchilada sauce
  • 6 boneless chicken breast halves
  • 2 cans cream of chicken soup
  • 1 small can sliced black olives
  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped mild chile peppers
  • 16 to 20 corn tortillas
  • 16 ounces shredded sharp Cheddar cheese
4.4/5 (23 Votes)

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Serves: 5, 2 enchiladas per serving

  • 3 chicken breasts, cooked and shredded (for 21 day fix use 4 red containers worth)
  • 15 oz can of black beans, drained and rinsed
  • 4 oz can of green chilis, drained
  • 8 oz can of diced tomatoes, drained
  • 3/4 cup plain Greek yogurt (for 21 day fix use 1 red container worth)
  • 2 tsp Southwest seasoning
  • 10 corn tortillas
  • Shredded cheese (for 21 day fix use 5 blue containers worth)
  • 1 jar good quality enchilada sauce (check ingredients, I used Trader Joe’s)
  • Cilantro, optional
0/5 (0 Votes)

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Preheat oven to 350º. Wrap tortillas in aluminum foil; bake at 350º for 15 minutes

  • 8 (6-inch) corn tortillas
  • Cooking spray
  • 1-1/2 Tbsp chopped onion
  • 1-1/2 Tbsp chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 3 c shredded cooked chicken breast
  • 3 (10-oz) cans enchilada sauce, divided
  • 1-1/2 c (6 oz) shredded sharp cheddar cheese
  • 1/2 c diced tomato
  • 1/3 c sliced ripe olives
  • 4 c shredded iceberg
0/5 (0 Votes)

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