easy enchilada recipe

This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.

Easy Vegetarian Enchiladas (30 Minutes!)

red enchilada sauce (or Homemade Enchilada Sauce

olive oil

beans

cumin

tablespoon each garlic powder, onion powder, paprika, and kosher salt

(3 cups) shredded cheddar cheese

(1 cup) shredded pepper jack cheese

flour tortillas

For the garnish: guacamole, sour cream, feta cilantro

Preheat the oven to 400 degrees Fahrenheit. 

In a large skillet, heat the olive oil over medium heat. Add the beans (drained and rinsed), cumin, garlic powder, onion powder, paprika, and kosher salt. Cook for 2 minutes until warmed through and fragrant.

Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 

If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

Fill each tortilla with scant 1/4 cup of beans and a scant 1/4 cup (3 tablespoons) shredded cheddar cheese. Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the pepper jack and the remaining cheddar cheese.

Bake for 10 minutes. If desired, broil or torch until browned. Top with garnishes and serve. (Leftovers keep well refrigerated.)

Traditional Mexican green chicken enchiladas, made lighter!

Enchiladas Verdes (Green Enchiladas)

lb 2 boneless, skinless chicken breasts

onion

salt

white corn tortillas

salsa verde (jarred

queso fresco

sour cream (optional

cilantro (optional garnish)

Preheat oven to 400F.

Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.

Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.

Mince the remaining onion and add to the shredded chicken.

In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.

Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.

Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

Skillet Enchiladas are a quick meal, perfect for busy weeknights!

Skillet Enchiladas - Easy Enchilada Recipe

vegetable oil

tortillas

garlic (minced)

beef (extra lean)

Salt and pepper

19 oz enchilada sauce

black olives (sliced)

colby jack cheese (shredded)

sour cream (topping)

green onions (diced)

Cut a dozen corn tortillas in half, then into 1 inch strips.

Heat 1 1/2 tablespoons vegetable oil in skillet on med high heat and pan fry tortillas until slightly toasted and lightly crispy. Remove tortillas from pan.

Sauté onions in 1/2 tablespoon of oil until they start to soften. Add garlic and cook for another minute. Brown ground beef in same skillet, seasoning ground beef to taste, until ground beef is completely cooked.

Add enchilada sauce and simmer for a few minutes until heated through and bubbly. Add tortillas back into pan and stir.

Top with cheese and let melt. Add olives and green onions and serve.

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