easy enchiladas

Farmers Market Veggie Enchiladas- with black beans and your choice of veggies (like sweet potato, red bell pepper and corn)and Homemade 5 Minute Enchilada Sauce! Or try Roasted Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!

Vegetarian Enchiladas 

olive oil

onion diced

garlic cloves, rough chopped

red bell pepper diced

yam,

salt

cumin

coriander

oregano

black beans

cilantro

enchilada sauce (or store-bought)

x 8-inch whole wheat tortillas

cheese

Garnishes: sour cream, avocado, pickled red onions and hot sauce.

If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.

Make the filling

Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.

Grease a 9 x 13 baking dish

. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.

Assemble your Enchiladas

 Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.

Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.

Very tasty had to use butternut squash instead of yam but it worked out perfect. The home made sauce is what I think made this taste so good.

Delicious enchiladas and left me feeling full and satisfied. The sauce came together quickly and was simple to make. I was able to make the entire recipe without leaving my home, used all my pantry staples and fresh veggies I had in my fridge. Excellent dish and I would definitely make it again.

My first time making enchiladas and these were a hit! The flavors are great.  I used zucchini because it is what I had and would use it the next time also.

https://content.jwplatform.com/videos/cZY5rXwh.mp4

Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors! Vegan and Gluten-free adaptable! Serve this with Mexican Slaw!

Vegetarian Enchiladas Video 

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

beans

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.)

This entire quinoa enchilada skillet dish is done from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious &amp; flavorful family-friendly dish!

30-Minute Quinoa Enchilada Skillet

potato

garlic

quinoa

vegetable broth

paprika

chili powder

salt & pepper

enchilada sauce

can black beans (drained)

corn kernels

tomatoes (drained)

shredded cheese

avocados

In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn't burn.

Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.

Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.

Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.

Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.

Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!

These easy 5-ingredient Chicken and Bean Enchiladas are a simple, filling and healthy weeknight dinner!

Easy Chicken and Bean Enchiladas

10 oz each cans of red enchilada sauce

oz cooked (shredded boneless, skinless chicken breast)

low calorie/carb tortillas (I use La Banderita Carb Counter Whole Wheat Wraps)

½ cups canned fat free refried beans

cheddar cheese

Preheat the oven to 350 degrees. Open one can of the enchilada sauce and pour ½ cup into the bottom of a 9x13 baking dish. Use a spatula or the back of a spoon to spread the sauce across the bottom of the dish.

Place the shredded chicken in a mixing bowl and add the remainder of the enchilada sauce from the first can. Mix the chicken and sauce together until thoroughly combined.

To build each enchilada, lay a tortilla flat and spread 3 tablespoons of refried beans in a line down the center. Top the beans with 1.5 ounces of the shredded chicken and then sprinkle a tablespoon of the shredded cheddar over the chicken. Fold one side of the tortilla over top of the filling and roll until the enchilada is wrapped. Repeat with the remaining ingredients to form 8 enchiladas.

Place the finished enchiladas in a single layer row in the baking dish. Pour the remaining can of enchilada sauce over the top of the enchiladas and top with the remaining ¾ cup of shredded cheddar. Bake for 30 minutes.

These are Guanajuato’s famous Vegan Potato Enchiladas (Enchiladas Mineras) filled with a sautéed onion and mushroom mix, smothered in a guajillo enchilada sauce, and topped with tender potatoes and carrots, crema, shredded lettuce, and jalapeños en escabeche.

Vegan Potato Enchiladas (Enchiladas Mineras)

Medium Idaho potatoes, (peeled and cubed)

Medium carrots, (peeled, and cubed)

Guajillo chiles, (stems and seed removed)

Garlic

½ tsp. Mexican oregano, (dried)

lb. Cremini, oyster or maitake mushrooms, (sliced)

Onion, (large, thinly sliced)

Garlic, (minced)

Favorite shredded vegan cheese ((optional))

Corn tortillas

Almond Crema

Jalapeños en Escabeche, (sliced)

romaine lettuce

On a skillet or comal set to medium heat, toast the guajillo chiles for a couple seconds on each side.

Place the chiles in a large bowl and cover with boiling water. Let sit for 10 minutes.

Place the soaked chiles, garlic, cumin, oregano, and 2 cups of the chile soaking liquid and process until smooth. Strain and season with salt and pepper. Set aside.

To make the enchilada sauce

Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.

Add the onion and garlic and continue cooking until the onion is tender and translucent about 6 more minutes. Add more liquid as necessary. Season with salt and pepper and set aside.

Place potatoes in a medium saucepot with cold water and salt. Bring to a low simmer and let cook for 5 minutes, add carrots and let cook for 3 to 4 minutes more or until the potatoes and carrots are tender. Strain and set aside.

For the filling

Preheat oven to 350°F.

Bring enchilada sauce to a very low simmer in a medium saucepot, dip a tortilla in the warm sauce, very quickly, and place on a plate. Fill with mushroom mixture and vegan cheese and fold the tortilla over. Place on serving platter. Repeat this process with the rest of the tortillas.

Pour some extra sauce on top of the enchiladas and spread with a spoon. Place in oven for 5 to 6 minutes to melt the vegan cheese. (You can omit this step if you’re not using cheese).

Remove from oven. Top enchiladas with the potato-carrot mixture, shredded lettuce, jalapeños en escabeche, and drizzle crema on top and serve.

Assembly

Turkey and Black Bean Enchiladas

turkey

black beans (drained)

4.5 oz can chopped green chiles

14.5 oz can diced tomatoes

onion

low carb whole wheat flour tortillas (La Tortilla Factory)

reduced fat cheese

nonstick cooking spray

chipotle chiles in adobo sauce

tomato sauce

tsp chipotle chili powder

tsp cumin

chicken broth

kosher salt and fresh pepper

In a medium saucepan, spray cooking spray and sauté garlic.

Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.

Bring to a boil.

Reduce the heat to low and simmer for 5-10 minutes.

Set aside until ready to use.

In a large skillet brown the turkey and season with salt.

When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder.

Mix well and simmer on low, covered for 20 minutes.

Remove lid and simmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees.

Spray a 13 by 9-inch glass baking dish with non-stick spray.

Put 1/2 cup turkey mixture into each tortilla and roll it.

Place on baking dish seam side down.

Top with enchilada sauce and cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.

Top with low fat sour cream, cilantro or scallions if you wish. (Extra points)

Thank you for the recipe! I was afraid the enchilada sauce was going to be too liquid (since no flour in the recipe) but it was fine in the end. Very tasty as usual, will make again! I used 1 bell pepper, 1 zuccini, can of corn and a can of black k beans and smaller tortillas so I could fit in 6. I have some filling left as well as the sauce enough for 2 smaller tortillas to make for later :) Really good and comprehensive recipe, thank you!

We made this last night as described in the recipe, but did add shredded chicken. The enchiladas were delicious and got rave reviews. We did end up with a lot of filling left over, but we will make another batch today! We used yam diced to about the size shown in the video. It was still a bit crunchy when we ate the enchiladas, not unpleasantly so, but it could have been softer. We will make again.

This is the third time we've made this recipe in less than a week. To say that it is excellent is an understatement. Tonight we used Hatch Green Chili Enchilada sauce instead of red sauce. Next level From "A" to "A+". This time I did sauté the vegetables before stuffing the enchiladas. Oops. Missed a step. Pretty embarrassing.

Made this for lunch today, very good.  I used sweet potato for the yam.  For me when the recipe calls for diced, that means chopped up in my wife’s pampered chef chopper.  Sweet potato definitely cooked through.  
Very tasty!  And the enchilada sauce, from recipe, was very good!   
Another winner.

I made this for dinner tonight. I made it exactly as the recipe was written including the homemade enchilada sauce. It was fantastic not one bite was left.  Thank you so much for such a delicious recipe.

Delicious....enjoyed by non vegetarians as well!

These were over the top good. The whole house smelled good while the veggies were cooking and the enchiladas were baking. I will make these again and again!!

This is a great way to use up veg at the end of the week. I simplified the sauce to be just chopped tomatoes and garlic, and it was still very tasty.

My husband and I tried this recipe and it didn’t disappoint. It was absolutely delicious, we will certainly make this again!

Great recipe! Made it for the first time today. Will definitely make it again! forgot to grease the bottom of the baking pan, but did not stick anyway, so that was a bonus. Thank you!

Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They're creamy, cheesy, fast and delicious!

Quick and Easy Chicken Enchilada Recipe (with Leftover Chicken)

Enchilada sauce (or 2 cups)

can diced chiles

chicken

corn,

sour cream,

tortillas

Mexican cheese (6 ounces)

Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.

Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.

Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.

Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.

Katie, I made this recipe as you published it.  It's delicious.  I enjoyed the taste and texture of the corn.  Everything was easy about the recipe.  It tasted light and fresh.  Microwaved corn tortillas worked much better than prior recipes when I tried softening the tortilla in oil!!  Thank you for creating this recipe.  I think it's the best!

I just made this and it was simple and delicious. I actually used Trader Joe’s frozen Roasted Corn which gave it even more depth. Can’t wait to make it again. 

Wonderful recipe! I made them and couldn’t have been happier. Taste better than any restaurant enchiladas. Thanks. Going to try a dairy free version for one of my sons who would love them but can’t have dairy. 

I am so happy with the way the Enchiladas turned out. Followed the recipe as written. My husband &amp; I enjoyed them, they are yummy.Wondering if they freeze well. 

This is my third time making this recipe. I’ve played with using Greek yogurt instead of sour cream, added spinach was well as used the original recipe. No matter what, these enchiladas are a home run every time. I can barely eat the leftovers without someone eating them first. Thanks for the recipe!

Kate...Just had to let you know you said you perfected your chicken enchiladas and I couldn't agree more!   They....were....excellent!   Best I have ever made, thanks to you...I took one of your suggestions and added a good salsa and liked it!  So thank-you and I am looking to see what else you are making as I am with you all the way!!

These were the best enchiladas I've made! Better than any restaurant! There is so much flavor in the filling. I did substitute pinto beans for the corn just because I do not like corn in enchiladas. Can't wait to make again!

5+ stars... I've made these a few times and they are always a hit. Amazing how simple yet yummy they are. This is the perfect recipe if you are really short on time but want a scrumptious meal (that seems like it would have taken much longer!).

wow, as simple as it gets and it works perfectly as written. I added a hot pepper diced on top of the chiles but super fast and it tastes excellent. I would do corn for sure, and the sour cream and salsa inside the mix makes it amazing.  this will be our red sauce enchilada recipe from now on.  Time to look for your other highly rated recipes!!
Greg and Megan
Denver, CO

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580758588/yiieedqji02hhlwjex2l.mp4

Here's a Easy Chicken Enchilada recipe with only 15 minutes of prep and delicious Authentic taste! The filling is made with Rotisserie chicken and sour cream to keep it fast- and I also added in extra veggies to keep them healthy! Can be made with red or green sauce.

Easy Chicken Enchiladas

Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out. Plus chicken and cheese and tortillas. Super yum.

Simple Enchiladas Verdes

tomatillos,

jalapeno

garlic,

sour cream

or so 8-inch tortillas – corn or flour will work

shredded cheese – Pepper Jack

lb. cooked chicken, shredded

Make the Sauce

Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.

Make the Filling: 

In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.

Make the Enchiladas Verdes

Reduce the oven temperature to 400 degrees. Grease a 9&#215;13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion &#8211; all your favorite standbys are welcome.

I love this - and the note to skip the rolling and make it the lazy lasagna way! 

The combo of cheese and tomatillos has a very comforting vibe. Definitely putting this recipe to good use.

I also crave creamy baked food for comfort. I have a recipe for poppy seed chicken from previous generations that I would love to get pinch of yum ideas on how to modify it to be healthier. It's the standard poached chicken, cream of chicken soup, sour cream, cracker crusted recipe which comes up when you google poppy seed chicken.

Great recipe! I love making  and eating enchiladas verdes! Instead of using sour cream I like to use yogurt with a little baking soda to make it bubbly and I like to spread that in with the enchiladas! If it is ok with you, I would love to link your website into mine if that is ok with you, Hope to hear back from you soon, 



                             Sincerely, Chef RIkardo

So: I've now made these. THEY ARE BOMB. The sauce is amazingly zesty and fresh and so delicious. Thank you for sharing! They're going on rotation :)

Lindsay, you are killing it in this food series. Every recipe I'm immediately adding to my meal planning list for the week. Feeding the broken hearted? Absolutely. Feeding the Minnesotan? That too. These recipes are my heart. Love you friend.

Oh boy does that look good. My head is spinning, thinking of how I can make a vegetarian version. Usually I put black beans in my enchiladas, but white beans might be just the thing for this recipe. I can't wait to taste that sauce!

On another note, I seem to have missed some of your posts for awhile. I didn't realize you had lost your little darling. I'm so sorry to learn of his passing. I pray your hearts be healed a little more each day and that, miraculously, in the most unexpected ways, you find comfort at every turn.

https://www.youtube.com/watch?v=l7s1KOFrSUw

Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out. Plus chicken and cheese and tortillas, mushrooms if you're feeling wild. Super yum.

Full recipe: http://pinchofyum.com/simple-enchiladas-verdes

PRODUCTS (Amazon affiliate links)
Chicken broth: http://amzn.to/2pTlrIy
Flour tortillas: http://amzn.to/2qtLcvY

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Top 12 easy enchiladas recipes from across the web

The most viewed easy enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegetarian Enchiladas

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Top 12 easy enchiladas recipes from across the web

The most viewed easy enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Enchiladas

Easy Vegetarian Enchiladas (30 Minu...

30-Minute Quinoa Enchilada Skillet

Easy Chicken and Bean Enchiladas

Vegan Potato Enchiladas (Enchiladas...

Turkey and Black Bean Enchiladas

Vegetarian Enchiladas

Quick and Easy Chicken Enchilada Re...

Simple Enchiladas Verdes

Black Bean Enchiladas

5 Ingredient Beef Enchiladas

Cream Cheese Chicken Enchiladas

The most viewed easy enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine