baked enchiladas

You can't go wrong with these Beef Enchiladas from Delish.com.

Beef Enchiladas

olive oil

onion,

garlic,

beef

chili powder

cumin

Kosher salt

black pepper

enchilada sauce

can corn, drained

black beans, drained and rinsed

flour tortillas

c. shredded Monterey jack

c. shredded cheddar

Quartered grape tomatoes

avocado

onion

cilantro leaves

What kind of enchiladas are your favorite?

Very tasty, but enchiladas needed a bit more enchilada sauce. I added shredded cheese to the filling, as well as on top. Love the corn and black beans combination—will make this again. Thanks for the recipe!!!

My family loved these enchiladas. I took everyone's advice and added more sauce. I added a 28 oz. can of green enchilada sauce, and chopped olives. We will be having it again. Delish !

Seemed like a good recipe. Be careful what enchilada sauce you use. The kind I bought didn’t say hot or mild. But it was totally insanely hot. Otherwise it was good.

This turned out well enough in the end, but the meat mixture was far too "liquidly," contrary to what many of the comments say (that it was too dry). Maybe this is because the recipe calls for a "19 oz" can of enchilada sauce, but at least where I live, in Washington, DC, it (at least red enchilada sauce) only comes in 10 oz cans. I followed the directions and used two cans (plus a little more because of the comments) and actually had to strain the meat and vegetable mixture before putting it in the tortilla. Anyway, I tripled the amount of chili powder and topped it with habanero/jalapeno jack cheese, and it was fine.

Very simple to make and turned out tasty, I added some Franks hot sauce for added kick too.

This was pretty easy to make, and it tasted great.

Took a gamble on this recipe, and it paid off. Rave reviews from my husband and children, aged 7 and 10! Easy to make. Highly recommend.

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There's no such thing as too much cheese.

These Beef Enchiladas Will Totally Make You Forget About Takeout

Butternut Squash and Guajillo Baked Enchiladas

butternut squash

cumin seeds

½ large white onion (or 1 small), diced

guajillo chiles, seeded

chipotle chiles

oregano

vegetable broth, divided

½ tbsp apple cider vinegar

corn tortillas

quesillo (or Oaxaca cheese), shredded

Vegetable oil,

fresh cilantro

Preheat oven to 400°F.

Cut the butternut squash in half lengthwise and remove the seeds.

Brush the cut sides of the squash with 1 tablespoon olive oil, sprinkle with salt, and place cut-side down on a parchment-lined baking sheet. Roast for 45 minutes or until soft. Once roasted, scoop out the flesh and set aside.

While the squash roasts, heat 1 tablespoon olive oil in a pan over medium heat.

Add cumin seeds and toast for 30 seconds until fragrant.

Stir in the onion, garlic, guajillo chiles, chipotle chiles, and oregano. Sauté for 4–5 minutes, until the onions are translucent.

Add the roasted squash and 3 cups vegetable broth. Simmer for 5–10 minutes.

Transfer the mixture to a blender. Add vinegar and extra broth as needed for a pourable consistency.

Blend until smooth, then taste and adjust salt.

Preheat the oven to 375°F.

Fry the tortillas in oil for 10–15 seconds per side until softened and lightly golden.

Spread ½ cup of sauce on the bottom of a baking dish.

Fill each tortilla with 2 tablespoons shredded quesillo cheese, roll tightly, and place seam-side down in the dish.

Pour the remaining sauce over the enchiladas, ensuring they are well coated. Sprinkle extra cheese on top.

Cover with foil and bake for 15 minutes. Uncover and bake for another 10 minutes, until cheese is melted and bubbly.

Serve hot, garnished with cilantro and avocado slices.

Delicious and easy homemade chicken enchiladas with shredded rotisserie chicken, melted Colby Jack cheese, and a rich homemade enchilada sauce, all wrapped in soft flour tortillas and baked to perfection.

Homemade Easy Chicken Enchiladas

(237 ml) homemade enchilada sauce

(473 g) shredded rotisserie chicken

(198 g) freshly grated Colby Jack cheese

Spread a thin layer of enchilada sauce in the bottom of a baking dish.

In a bowl, mix shredded chicken with some enchilada sauce.

Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll up tightly.

Place rolled tortillas seam-side down in the baking dish.

Pour remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Bake for 20–25 minutes until cheese is melted and bubbly.

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Beef Enchiladas

Butternut Squash and Guajillo Baked...

Homemade Easy Chicken Enchiladas

Top 3 baked enchiladas recipes from across the web

The most viewed baked enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Enchiladas

Butternut Squash and Guajillo Baked...

Homemade Easy Chicken Enchiladas

The most viewed baked enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine