Enchiladas are a delightful dish that brings joy to your table with their rich flavors and comforting textures. These rolled tortillas filled with a delicious mixture are topped with savory sauces and cheese, making them a go-to choice for many. Whether you’re serving them for a family dinner or a festive gathering, enchiladas are sure to impress.
Why We Love This Enchiladas
There are countless reasons to love enchiladas, starting with their versatility. You can fill them with a variety of ingredients, adjusting them to fit your taste preferences or dietary needs. From spicy to mild, meat to vegetarian, the options are endless. The ease of preparation adds to their charm; once you gather your ingredients, making enchiladas becomes a straightforward process that anyone can enjoy. The combination of textures, from the warm tortillas to the gooey cheese and zesty sauce, creates an explosion of flavor in every bite. Furthermore, enchiladas are perfect for meal prepping, allowing you to make a large batch ahead of time and have a delicious homemade meal ready when you need it. Celebrating gatherings or simply treating yourself after a long day, enchiladas are a comforting and delicious choice.
Ingredients for Enchiladas
- 10 large corn tortillas
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 bell pepper, diced
- 1 onion, diced
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar or a cheese blend)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Directions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until they turn soft, about 4-5 minutes.
- Stir in the shredded chicken, black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until heated through. Remove the skillet from heat.
- Pour a small amount of enchilada sauce into the bottom of a 9×13 inch baking dish, just enough to cover the bottom.
- Warm the corn tortillas in a microwave or in a dry skillet to make them pliable.
- Take a tortilla and fill it with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring to cover all tortillas. Sprinkle shredded cheese generously over the sauce.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.
- Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh cilantro if desired.
How to Serve Enchiladas
Serving enchiladas is just as enjoyable as making them. Once you take your enchiladas out of the oven, you can let them cool slightly, making them easier to plate. You can serve them straight from the baking dish for a casual meal, or carefully transfer individual enchiladas onto plates. To elevate your presentation, add a dollop of sour cream on top or on the side. Consider whipping up some fresh guacamole or serving with a crisp side salad to complement the flavors of the enchiladas. They pair wonderfully with sides like Mexican rice, refried beans, or even fresh corn salad. Perk up the flavor with slices of jalapeños if you enjoy some heat. Different garnishes like chopped green onions or a sprinkle of queso fresco can add color and taste. The combination of the main dish and these vibrant sides will leave your guests asking for more.
Expert Tips for Enchiladas
To make your enchiladas truly stand out, consider these expert tips. First, always warm your tortillas before filling them. This step ensures they don’t crack and makes them easier to roll. For a homemade enchilada sauce, blend tomatoes, garlic, onion, and spices to create a fresh and vibrant topping. Experiment with the filling by adding a variety of beans, vegetables, or even different meats to cater to your taste. If you’re aiming for a saucier enchilada, drizzle some extra sauce over the top before baking. For added flavor, you can broil the enchiladas for a couple of minutes once they’re finished baking to achieve a browner, crispy cheese topping. Lastly, allow your enchiladas to rest for a few minutes after baking. This not only helps with serving, but it also allows the flavors to meld together beautifully. With these tips, your enchiladas will be a hit every time, impressing family and friends alike.
How to Store Enchiladas
Storing enchiladas properly helps retain their taste and texture for future meals. If you have leftovers, cool them completely before transferring them to an airtight container. You can keep them in the refrigerator for up to four days. If you want to store them for a longer period, consider freezing them instead. Layer cooked enchiladas in a freezer-friendly dish and cover them tightly with foil or plastic wrap to prevent freezer burn. They will stay good for up to three months in the freezer. When you’re ready to enjoy them again, simply thaw in the fridge overnight and reheat them in the oven at 350°F (175°C) until heated through. You may want to add extra enchilada sauce or cheese on top before reheating to bring them back to life and ensure they are juicy and delicious.
Variations of Enchiladas
Enchiladas present a fantastic canvas for creativity, allowing you to infuse them with different flavors. For a classic twist, try filling your enchiladas with cheese and onion for a traditional Mexican flavor. You can also go for a vegetarian version, using roasted vegetables, cheese, and black beans as fillings. For those seeking lighter options, serve enchiladas with grilled chicken and a refreshing green sauce made from tomatillos and cilantro. If you want a spicy kick, consider adding jalapeños or switching to a spicier enchilada sauce. You might prefer sweet potato and chorizo for a flavorful alternative that pairs wonderfully with a tangy sauce. Simply replace any filling with your personal favorites, including seafood like shrimp or crab, for an unexpected twist that will surprise everyone at the dinner table. The endless ways to customize your enchiladas will keep them exciting and new every time you prepare them.
FAQ about Enchiladas
Enchiladas are a popular dish with many variations, leading to several common questions. One of the most frequently asked questions is, “What is the best sauce for enchiladas?” Traditionally, enchiladas use red or green enchilada sauce, which can be found in stores or made at home from scratch. Another common inquiry is about the difference between enchiladas and other dishes like burritos or tacos. Enchiladas are typically rolled tortillas filled with meat or beans and covered with sauce, while burritos are larger and often wrapped completely with no sauce, and tacos are usually open-faced. For those wondering about leftovers, yes, enchiladas reheat beautifully and tend to taste even better the next day! You can also ask if they can be prepared ahead of time. Absolutely! You can assemble enchiladas a day in advance, covering them and storing them in the refrigerator until you’re ready to bake. Finally, many people ask about the best accompaniments for enchiladas. They pair well with rice, beans, fresh salsa, and a side of guacamole, ensuring a complete and satisfying meal.
Enchiladas
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup black beans, rinsed and drained Canned black beans work well.
- 1 cup corn kernels Fresh or frozen corn can be used.
- 1 large bell pepper, diced Any color bell pepper is fine.
- 1 large onion, diced Use yellow or white onion.
- 10 large corn tortillas Ensure they are warmed to prevent cracking.
Sauce and Garnishes
- 2 cups enchilada sauce Store-bought or homemade.
- 2 cups shredded cheese Cheddar or a cheese blend can be used.
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- to taste fresh cilantro For garnish (optional).
- to taste sour cream For serving (optional).
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until soft, about 4-5 minutes.
- Stir in the shredded chicken, black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until heated through. Remove from heat.
- Pour a small amount of enchilada sauce into the bottom of a 9x13 inch baking dish, enough to cover the bottom.
- Warm the corn tortillas in a microwave or in a dry skillet to make them pliable.
Assembly
- Take a tortilla and fill it with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring to cover all tortillas. Sprinkle shredded cheese generously over the sauce.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.
- Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh cilantro if desired.
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