20+ Easy Enchilada Recipes
Creamy Chicken and Collard Green Enchiladas
Collards pair well with this chile sauce, but you can substitute other hearty greens too, like kale. To easily prep collard greens, simply submerge the leaves in a sink full of cold water, swish them around, then let them soak for a few minutes so the grit falls to the bottom of the sink. If using kale, be sure to remove the tough, fibrous stems before chopping—they're not so good for eating.
Chicken and Black Bean Enchiladas
Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor.
Beef and Cheddar Enchiladas
A decadent beef roast fills these mouth-watering enchiladas. This unique Tex-Mex dish is sure to have everyone begging for the recipe.
Juan Luis Green Chile-Chicken Enchiladas
Charleston chef John Lewis infuses classic chicken enchiladas with the flavors of his native El Paso (influenced by Texas, Mexican, and New Mexican cuisine). Pro tip: save leftover green-chile sauce (flecked with fiery Anaheim and Hatch chiles) for an elevated update on queso, breakfast tacos, or chile rellenos.
Mini Black Bean and Cheese Enchiladas
Everyone loves enchiladas but all that rolling and filling can be a little labor-intensive on a busy weeknight. So we figured out a way to bake up a pan of delicious mini enchiladas in three easy steps! First, tuck small flour tortillas into two muffin pans and bake until browned to make crispy shells. Next, fill the prepared shells with a mixture of black beans, refried beans, enchilada sauce, green chiles, and shredded Monterey Jack cheese. Use a mild enchilada sauce and omit the chiles if your family doesn’t like a lot of heat. Bake the mini enchiladas until the cheese melts, then top each one with shredded lettuce, pico de gallo, sour cream, and scallions. Serve with your favorite green salad (a serving size is three mini enchiladas per person) for a fast and family-friendly meal that will be on your dinner table in 30 minutes.
White Bean Enchiladas
The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too.
Stacked Chicken Enchiladas
Because you layer this Tex-Mex dish instead of rolling each enchilada individually, you save time in the kitchen, and the results are ultimately healthier.
Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe. Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.
20-Minute Chicken Enchiladas
Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.
Simple Enchilada Casserole
Spicy, creamy, and wholly comforting!
Roasted Chili Verde Chicken Enchiladas
Skip red enchilada sauce in favor of homemade chili verde in this Mexican classic. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick.
Stacked Shrimp Enchiladas
Making enchiladas the traditional way--filling each tortilla and rolling it up--is a bit of a project for a weeknight. This quicker version brings enchiladas to the table faster with no loss of flavor.
Wine pairing: Quivira 2015 Sauvignon Blanc (Sonoma County; $17).
Cheesy Chicken Enchiladas with Red Sauce
Are you ready for the best chicken enchiladas of your life? While you could use a rotisserie chicken for this cheesy enchilada recipe, poaching chicken breasts in a delicately flavored liquid both creates succulently tender meat (that won’t dry out as the casserole bakes) and adds another layer of flavor to the dish. The key to successful poaching is temperature control; you want to keep your poaching liquid from ever reaching a boil. In fact, you should aim to keep the water at a state of releasing wispy spouts of steam from the surface, but never bubbling, throughout the entirety of the cooking process. (It’s not nearly as intense/difficult as it seems.) You should also try to purchase chicken breasts that are roughly the same size so that they cook at the same rate. While the total prep time on this recipe isn’t exactly what you might consider “speedy,” it’s a fun dish to prepare and assemble with another helper in the kitchen. Prep a pan (or two, so you have one for the freezer!) on Sunday to enjoy heading into a new week. Featuring smoky ancho chili powder and some of the poaching liquid, the homemade enchilada sauce is another distinguishing delight of this dish; however, if you’re looking to shave time off of the recipe, you can substitute store-bought sauce. And if you opt to use rotisserie or leftover chicken as a shortcut, but still want to make your sauce from scratch, simply substitute water and/or chicken stock for the liquid called for.
These Michoacan-style enchiladas are simply folded or rolled for tortillas napped in a chile sauce, not the baked casserole as in the U.S.
Creamy Chicken Enchiladas
Spiced ground beef wrapped in tortilla, covered in cheese, and smothered with a homemade sauce? Yeah, we'll have that.
Make-Ahead Breakfast Enchiladas
Prep tonight, enjoy tomorrow
These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.
Black Bean, Corn, and Zucchini Enchiladas
These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you’re vegetarian or not. They feel light and healthy, but they’re still filling and satisfying. The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground cumin make a huge difference here, so don’t skip it. Plus, it’s even better the next day. Try serving with rice, quinoa, diced or sliced avocado, sautéed onion, a dollop of sour cream, or a squeeze of lime juice.
Chicken Enchilada Casserole
Tex-Mex chicken enchilada casserole is a delicious dinner main when you are craving Southwestern-style comfort food without the notorious gut-busting casserole calories. Scoring in at under 375 calories, this lightened up enchilada bake is a win-win for your taste buds and keeping your diet in check. For busy weeknights, this time extensive dish can be made ahead of time. Simply prep the casserole and refrigerate for up to two days or freeze for up to a week.
Skillet Enchiladas Suizas
No filling. No rolling. These are our easiest enchiladas ever. Serve this crowd-pleasing skillet supper straight out of the skillet and let everyone add their own toppings for a fun family dinner. Lime wedges, thinly sliced radishes, crumbled cotija cheese, sliced scallions, pickled red onions, and pickled jalapeño slices are all tasty additions.
Cheesy Chicken Enchiladas
Trade the traditional enchilada sauce for a creamy, cheesy topping on this 40-minute Mexican chicken casserole. Your family will never know they're enjoying a lightened meal.