Delicious enchiladas filled with seasoned ground beef or shredded chicken, topped with enchilada sauce and melted cheese.
Ingredients
- 1lbground beef or shredded chicken (cooked and seasoned)
- 28ozenchilada sauce (red or green)
- 2cupsshredded cheese blend (cheddar, Monterey Jack, or a mix)
- 6piececorn tortillas
- 1piecemedium onion, diced
- 1clovegarlic, minced
- 15ozblack beans, rinsed and drained (optional)
- 1cupchopped green chilies (optional)
- 1dashvegetable oil for frying (optional)
How to make Mexican Enchiladas
Preheat oven to 375°F (190°C).
Heat oil in a skillet (optional): If you prefer fried tortillas, heat a thin layer of oil in a large skillet over medium heat. Briefly dip each tortilla in the enchilada sauce, coating both sides lightly. Fry the tortillas for a few seconds per side, until slightly softened and pliable. Drain on paper towels.
Prepare the filling (if using black beans): In a separate pan, heat some oil and saute the diced onion and garlic until softened. Add the cooked and seasoned ground beef or shredded chicken, black beans (if using), and chopped green chilies (if using). Heat through and stir to combine.
Assemble the enchiladas: Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.
Fill the tortillas: Spread a portion of the filling down the center of each tortilla. Roll up tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
Cover and bake: Pour remaining enchilada sauce over the top of the filled tortillas. Sprinkle with shredded cheese. Cover the dish with foil.
Bake for 20-25 minutes, or until the cheese is melted and bubbly. Uncover and bake for an additional 5 minutes for a crispier top (optional).
Serve: Let cool slightly before serving. Enjoy with your favorite toppings like sour cream, chopped fresh cilantro, diced avocado, or salsa.
Tips & Tricks
For a vegetarian option, use sautéed peppers and onions instead of meat.
You can use either red or green enchilada sauce based on your preference.
Frying the tortillas briefly in oil makes them more pliable and less likely to tear.
FAQS
How do I make Mexican enchiladas with ground beef or shredded chicken?
To make Mexican enchiladas, start by cooking and seasoning 1 lb of ground beef or shredded chicken. Preheat your oven to 375°F (190°C). If you prefer fried tortillas, heat a little oil in a skillet and briefly dip each tortilla in enchilada sauce before frying them until soft. Prepare your filling by sautéing diced onion and minced garlic, then mix in the meat, black beans, and green chilies if desired. Assemble the enchiladas by filling each tortilla with the mixture, rolling them up, and placing them seam side down in a baking dish. Pour enchilada sauce over the top, sprinkle with cheese, cover with foil, and bake for 20-25 minutes.
What are some good substitutions for ingredients in enchiladas?
If you're looking for substitutions in your enchiladas, you can replace ground beef with turkey or a plant-based meat alternative for a healthier option. Instead of shredded chicken, you can use cooked beans for a vegetarian version. For the cheese, try using dairy-free cheese or a lower-fat cheese blend. If you don’t have corn tortillas, flour tortillas can also work, but they will change the texture slightly. Additionally, you can omit the black beans and green chilies if you prefer a simpler filling.
Can I store leftover enchiladas, and how should I do it?
Yes, you can store leftover enchiladas! Allow them to cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil, or transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. If you want to keep them longer, consider freezing them. Wrap the enchiladas tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through.
What are some great toppings to serve with enchiladas?
Enchiladas are delicious on their own, but you can enhance them with a variety of toppings! Popular options include sour cream, chopped fresh cilantro, diced avocado, salsa, or guacamole. You can also add sliced jalapeños for a spicy kick, or serve them with a side of Mexican rice or refried beans for a complete meal. Feel free to get creative with your toppings based on your personal preferences!
Are enchiladas suitable for a gluten-free diet?
Yes, enchiladas can be made gluten-free! Simply use corn tortillas instead of flour tortillas, as they are naturally gluten-free. Additionally, check the labels on your enchilada sauce and any other packaged ingredients to ensure they are gluten-free as well. By using gluten-free ingredients, you can enjoy delicious enchiladas without any gluten concerns.
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