enchilada recipe

Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if you're feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.

Late Summer Vegetable Enchilada Pie

water

28 oz can whole tomatoes

tsp kosher salt

black pepper (to taste)

olive oil

onion (finely chopped)

garlic

jalapenos (seeded and finely chopped)

tsp cumin

lb zucchini (diced 1/4-inch (4 cups))

canned black or pinto beans (drained and slightly smashed with fork)

lime juice

chopped cilantro (plus more for garnish)

corn tortillas

reduced fat Mexican blend cheese

Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat turning often, about 2 minutes. When cool remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.

Filling: In the skillet heat oil over medium heat, add the onion and cook until soft, 5 minutes. Add the garlic and jalapeno and cook until fragrant, 1 minute. Add the zucchini and cook until tender yet firm, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add 1/2 cup cilantro and stir.

Preheat oven to 375°F.  Grease a 9 x 13-inch baking dish.

Spread 1/2 cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes, until the filling is bubbling. Let cool 10 minutes before cutting, then serve.

Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day

Enchilada pie

vegetable oil oil

peppers, any colour you like, sliced

red onion,

can mixed beans, drained

can chopped tomatoes

coriander,

low-fat soured cream

grated cheddar

Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.

Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

You only need three ingredients to make these restaurant style cheese enchiladas with an optional homemade enchilada sauce to take them to the next level!

Cheese Enchiladas

enchilada sauce

corn tortillas (white

shredded Mexican blend cheese

Preheat oven to 350°F.

Spread a little enchilada sauce in the bottom...

Spread a little enchilada sauce in the bottom of a 9x13 casserole dish. Set aside.

Wrap tortillas in a damp paper towel and...

Wrap tortillas in a damp paper towel and microwave for 15 seconds. This will help soften the tortillas so they roll without cracking as much.

Working with one tortilla at a time, dip...

Working with one tortilla at a time, dip a tortilla in the enchilada sauce and immediately lay it into the casserole dish.

Fill the tortilla with cheese, roll it up...

Fill the tortilla with cheese, roll it up and push it to the end of the pan, seem side down.

Continue this process until your pan is full....

Continue this process until your pan is full. Pour the remaining enchilada sauce over your tortillas.

Sprinkle the tops with more cheese. Cover casserole...

Sprinkle the tops with more cheese. Cover casserole dish with foil and bake for 15 minutes.

Remove foil and cook for 10 more minutes,...

Remove foil and cook for 10 more minutes, until the sauce is bubbling and the cheese is perfectly melted.

You can also prepare these enchiladas in advance...

You can also prepare these enchiladas in advance and refrigerate for up to 12 hours, or until ready to cook.

https://mediavine-res.cloudinary.com/video/upload/uztrjwguxfk5fisg08kx.mp4

These cheesy Vegetable Enchiladas are truly the best, with their flavorful homemade sauce made in just 5 minutes, and loaded vegetable and cheese filling!

Vegetable Enchiladas

garlic,

yellow onion, diced

large bell pepper (yellow, orange

fresh (or frozen) corn

adobo seasoning

cumin

(15 oz) can black beans, rinsed and drained

6 oz bag fresh baby spinach

cilantro, chopped

oz fiesta blend cheese

In a large skillet, heat olive oil over...

In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in adobo, cumin and black beans.

Add spinach and saute until wilted, about 2...

Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.

Preheat oven to 375°F. Lightly spray a 9x13...

Preheat oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray. Pour 3/4 cup enchilada sauce in the bottom of the baking dish and spread evenly.

Wrap corn tortillas in a damp paper towel...

Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down.

Pack the filled tortillas tightly in the baking...

Pack the filled tortillas tightly in the baking dish. Pour remaining enchilada sauce over them, making sure to cover the entire surface.

Sprinkle remaining cheese evenly over the enchiladas. Bake...

Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!

https://mediavine-res.cloudinary.com/video/upload/upqr6zqegar4u1zrbab3.mp4

The Best Vegetable Enchiladas

This cheese enchiladas recipe is a delicious meal that&#39;s easy to make on any night of the week. To get ahead, prepare the sauce in advance. It will keep for up to 5 days in the fridge.

Enchilada Sauce

cheddar cheese

Monterey Jack cheese

Oaxaca cheese (torn)

black beans

spinach*

jalapeño pepper (thinly sliced)

cilantro

½ avocado (diced)

½ lime (for squeezing)

Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.

In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.

Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.

Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.

Chicken Enchiladas

chicken soup

sour cream

chicken breasts halved, cooked, cubed (or leftover cooked chicken)

flour tortillas

mozzarella cheese -

The quintessential Tex Mex recipe, these Tex Mex Cheese Enchiladas are the definition of Tex Mex. Warm corn tortillas filled with creamy, melty cheese and smothered in a homemade mild, chili gravy enchilada sauce. 

Tex Mex Cheese Enchiladas

all purpose flour

½ tsp ground black pepper

salt

garlic powder

onion powder

oregano

tbsp chili powder

beef broth (can sub with another type use

tomato paste

avocado oil

white corn tortillas ((6 inch))

monterey jack cheese (shredded)

onion (diced, (optional))

Tomato (diced)

Cilantro (diced)

Sour Cream

Avocado (sliced)

lettuce

Heat the oil or butter in a medium size skillet over medium heat.

Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.

Add in the spices. Stir to form a thick paste.

Stir in the broth and tomato paste. Stir until smooth. Bring the mixture to a simmer then reduce the heat to low. Stir occasionally. Cook about 5 minutes until sauce is slightly thickened.

Preheat oven to 350℉.

Heat the oil in a large skillet over medium heat. Add the tortillas one at a time carefully to the oil to cook. Cook for about 30 seconds on each side, just to soften the tortillas, don’t cook until crisp. Then remove from the oil and place on a plate, cover with a paper towel or a clean towel to retain the heat.

Pour a small amount of the enchilada sauce into a casserole dish, spread around so the bottom of the dish is covered in sauce.

One by one dip each tortilla into the enchilada sauce, or brush the enchilada sauce onto each tortilla, then sprinkle a small handful of monterey jack cheese onto a tortilla, sprinkle with diced onion if desired, roll it up and place in casserole dish with the seam side down. Continue until the casserole dish is full.

Pour the remaining sauce over the top of the enchiladas.

Bake in the oven at 350℉ degrees for about 10 minutes or until the cheese is completely melted. Sprinkle with additional cheese and bake for an additional 5 minutes.

Serve enchiladas topped with shredded lettuce, diced tomato, cilantro, and a drizzle of sour cream.

Enchiladas

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700600454/cgv7zaliyaizyvoyv3kq.mp4

The quintessential Tex Mex recipe, these Tex Mex Cheese Enchiladas are the definition of Tex Mex. Warm corn tortillas filled with creamy, melty cheese and smothered in a homemade mild, chili gravy enchilada sauce.

A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.

Chicken Enchilada Casserole

chicken

½ cups enchilada sauce (store bought or homemade)

Mexican cheese

flour tortillas (corn works too)

refried beans

Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9&#215;9) to prevent sticking.

Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.

Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)

Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.

Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.

I love enchiladas, but hate making them, so this is a great solution. Looks fantastic.

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Saw this post before grocery shopping just when I was in need of a new menu item. These were easy and delicious and sadly were so popular there is not much leftover! Will be making this again soon. New to your blog but love it!

Thanks so much for the great recipe!  I made it tonight with the addition of two ingredients--black beans and black olives.  I sprinkled both on top of each of the refried bean layers.  It came out so good that my family had huge servings and my daughter even went back for seconds.  Luckily I made a bigger version in a    9 x 13 pan so we have leftovers for tomorrow.  :-)

Everyone agreed that this Chicken Enchilada Casserole tasted even better the second night than it did the first!  I love finding recipes that make both my kids and my husband happy.  I'll definitely be making this one again and again!  Thanks for sharing the recipe!  :-)

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

Turn up the fun on dinner time with these cheesy and flavorful Ground Beef Enchiladas. With simple ingredients and a whole lot of flavor, they could be your newest weeknight staple.

Ground Beef Enchilada Recipe

beef

medium white or yellow onion, (chopped)

green bell pepper, (chopped)

taco seasoning

red enchilada sauce

Salt

flour tortillas ((8 inch))

cheddar cheese ((I like sharp cheddar))

In a large skillet over medium-high heat, add the ground beef, onion, and bell pepper and cook until the beef is well cooked and no longer pink, about 8 minutes. If you have a lot of extra grease in the bottom of the skillet from the ground beef, drain some of the excess grease.

Add the taco seasoning, and stir to combine. Cook 1 minute.

Add 1/2 cup of the red enchilada sauce to the ground beef mixture and stir to combine.

Add salt to the beef mixture to taste.

Spread 1/2 cup of the red enchilada sauce in the bottom of a 9 x 13-inch dish.

Assemble the enchiladas by placing 1/3 cup of the ground beef mixture in down the center of one tortilla. Add a little bit of cheese to the top (plan on using 1 1/2 cups of the grated cheese to fill the enchiladas). Roll up the enchilada, and place it in the pan.

Repeat with beef mixture, cheese, and remaining tortillas.

Spread the remaining enchilada sauce over the top of the rolled tortillas in the baking dish.

Place the remaining cheese on top of the enchilada sauce.

Bake uncovered in a 425 degree F. oven for 20-25 minutes, or until the cheese is melted and everything is hot.

Delicious homemade crawfish enchiladas recipe that is a great use of those leftover crawfish tails.

Crawfish Enchiladas Recipe

Tablespoon Unsalted Butter

Each Yellow Onions (chopped)

Each Green Bell Pepper (chopped)

Cloves Garlic (chopped)

1-1/2 Cups Cooked Long Grain Rice

(15 Ounce) Can Red Kidney Beans

(15 Ounce) Can Fire Roasted Corn

Cup Chicken Broth

Pound Smoked Sausage (chopped into small pieces)

Pound Crawfish Tails

Creole Seasoning

Salt and Pepper to taste

(10 Ounce) Cans Red Enchilada Sauce

Cups Provolone cheese (shredded)

Each Flour Tortillas

Pre-heat the oven to 350°F. Add the butter to a large skillet and turn on medium-high heat.

Add the chopped onions, bell peppers, and garlic and cook until translucent.

Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage and Creole seasoning. Bring to a boil.

Reduce the heat and add the crawfish tails, cook for a further 2 minutes, until the crawfish is warmed through.

Pour a little of the enchilada sauce into the bottom of a 9x13 casserole dish.

Spoon some of the crawfish mixture into a tortilla, sprinkle some cheese and roll it up. Place seam down into the casserole dish. Repeat with the remaining tortillas and crawfish mixture.

Pour the enchilada sauce over the tortillas then sprinkle the remaining cheese over the top.

Top 10 enchilada recipe recipes from across the web

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Late Summer Vegetable Enchilada Pie

Enchilada pie

Cheese Enchiladas

Vegetable Enchiladas

Cheese Enchiladas

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Tex Mex Cheese Enchiladas

Chicken Enchilada Casserole

Ground Beef Enchilada Recipe

Crawfish Enchiladas Recipe

Top 10 enchilada recipe recipes from across the web

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

Top Tags

Late Summer Vegetable Enchilada Pie

Enchilada pie

Cheese Enchiladas

Vegetable Enchiladas

Cheese Enchiladas

Chicken Enchiladas

Tex Mex Cheese Enchiladas

Chicken Enchilada Casserole

Ground Beef Enchilada Recipe

Crawfish Enchiladas Recipe

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