How to Make Enchiladas

All “foodies” want to learn how to make enchiladas, especially those who love Mexican food. They are one of the most popular street foods in the country. Enchiladas are all made with tortillas, either corn or flour tortillas. Different types of cheeses are also always included; at least I have never made any without cheese. Another basic ingredient needed for making enchiladas is a well flavored sauce.

How to Make EnchiladasHow to Make Enchiladas

The term “enchiladas” means dipped in chili sauce, usually a spicy red sauce. It is said that enchiladas were created for the Mexican visitors. On the streets, enchiladas could e as simple as dipping a soft tortilla in sauce then rolling it up. This version might also include a little shredded cheese and beans. Probably what you have eaten or made and certainly what I make are much more involved than those origin street snacks.

Today, we have learned how to make enchiladas using many “flavorful” ingredients. Most recipes will include peppers from mild to hot and spicy. Onions, garlic, various tomato ingredients, many different herbs and of course all kinds of cheese. After rolling these tasty filled tortillas, they are placed in a baking dish. These rolls are usually then smothered in sauce and plenty of cheeses. The heat of the oven then will melt the cheeses and meld all the wonderful flavors of ingredients. This is what makes them so popular!

NOTE: Tortillas roll easier when they are softer. Warm slightly to achieve this (Warm very briefly) For microwave wrap in plastic wrap; for ovens wrap in foil.


Beef Enchilada RecipeBeef Enchilada Recipe

Learn how to make enchiladas with beef.

  • 1 Pound ground beef
  • ½ Cup chopped onion
  • ½ Cup sour cream
  • 1 Cup shredded Cheddar cheese
  • ¼ Teaspoon black pepper
  • 1/3 Cup chopped green bell pepper
  • 2/3 Cup water
  • 1 Tablespoon chili powder
  • ½ Teaspoon dried oregano
  • ¼ Teaspoon cumin
  • 2 Jalapeno peppers (Finely chopped) NOTE:Mine are so hot that I use only 1.
  • 2 Cloves finely chopped garlic
  • 1 Can (15 ounces) tomato sauce
  • 8 Corn or flour tortillas (5-6 inches diameter) NOTE: I use 5 of my larger (10 inches) homemade flour tortillas.
  • Topping: Shredded cheese, sour cream, chopped onion

Preheat oven to 350F degrees.

Over medium heat cook and stir beef in skillet until browned and crumbly; drain.

Stir in sour cream, onion, 1 cup of the cheese and pepper; cover and set aside.

In saucepan combine the bell pepper, water, chili powder, oregano, cumin, jalapenos, garlic and tomato sauce.

Bring mixture to a boil stirring occasionally; reduce heat and simmer uncovered for 5 minutes.

Pour sauce into a shallow dish or pie plate; dip each tortilla in sauce to coat both sides.

Spoon beef mixture down center of each tortilla dividing equally among tortillas.

Roll tortilla around beef mixture; place seam side down in a casserole baking dish.

Pour remaining sauce over the rolls; bake about 10 minutes or until bubbly.

Garnish with Cheddar cheese, sour cream and chopped onion.

Serves 4 to 6.


Learn how to make enchiladas for breakfast with boiled eggs.

  • 8 Hard cooked eggs (Chopped)
  • 1 ½ Cups Cheddar or Monterey Jack cheese (Shredded)
  • 1 Cup picante sauce
  • 1/4Cup sour cream
  • 1/3 Cup sliced green onion (White and green parts)
  • 1/3 Cup chopped green bell pepper
  • ¾ Teaspoon cumin
  • ½ Teaspoon salt
  • 8 Flour tortillas (6-8 inches)
  • Avocado slices and sour cream for garnish

Preheat oven to 350F degrees.

Combine eggs, ½ cup cheese, ¼ cup picante sauce, sour cream, green onion, green pepper, cumin and salt; blend.

Spoon 1/3 cup of the mixture down the center of each tortilla; roll and place in 11X7 inch baking dish.

Spoon remaining picante sauce evenly over the top; cover tightly with foil and bake 15 minutes.

Uncover casserole dish and sprinkle with remaining cheese.

Bake uncovered about 10 minutes until hot and cheese melts.

Garnish with sliced avocado and sour cream; serve with additional picante sauce.

NOTE: Can be assembled the night before and heated in the morning; serves 4.


Learn how to make enchiladas with cheese but no meat.

  • 1 ½ Cups water
  • 2 Cans tomato sauce (15 ounces each)
  • 2 Tablespoons chili powder
  • 2 Cloves minced garlic
  • 1 Teaspoon dried oregano
  • ½ Teaspoon cumin
  • 16 Flour tortillas (8 inches warmed)
  • 4 Cups shredded Monterey Jack cheese
  • 2 ½ Cups shredded Cheddar cheese (Divided)
  • 2 Medium onions (Finely chop)
  • 1 Cup sour cream
  • ¼ Cup minced fresh parsley
  • ½ Teaspoon salt
  • ½ Teaspoon pepper
  • Shredded lettuce, sliced ripe olives, addition sour cream for garnish

Preheat oven to 350F degrees.

NOTE: Need 2 greased baking pans (9X13 inches or equivalent)

Combine first 6 ingredients in a large saucepan; bring to a boil.

Reduce heat and simmer uncovered for 5 minutes until thickened stirring occasionally set aside.

In a large bowl combine Monterey Jack cheese, 2 cups Cheddar cheese, onions, sour cream, parsley, salt and pepper.

Spoon 2 tablespoons of sauce over each tortilla; place 1/3 cup of cheese mixture down center of each tortilla.

Roll up tortillas and place in 2 prepared pans; pour remaining sauce over the top.

Bake uncovered for 20 minutes; sprinkle remaining Cheddar cheese over top; bake 5 minutes longer.

Garnish with the lettuce, olives and sour cream; makes 16 enchiladas or 6-8 servings.


Learn how to make enchiladas quickly.

  • 1 Pound ground chuck beef
  • 1 Small chopped onion
  • 1 Can cream of mushroom soup (Not diluted)
  • 2 Cans (4.5 ounces) chopped green chilies (Drained and divided)
  • 8 Flour tortillas (8 inches)
  • 2 Cups Colby Monterey Jack cheese blend (Shredded)
  • 1 Can Cheddar cheese soup (Not diluted)
  • Salsa

Preheat oven to 350F degrees; grease 9X13 inch baking pan.

Brown meat and onion in a large skillet stirring to crumble; drain.

Stir in mushroom soup and 1 can chilies; measure ½ cup down center of each tortilla.

Sprinkle each with 2 ½ tablespoons of the cheese blend; roll tortillas over the filling.

Place each tortillas roll seam side down in baking dish; pour Cheddar cheese soup over the top.

Sprinkle remaining chilies and cheese over the soup; cover and bake for 20 minutes.

Uncover and bake additional 5 minutes; serve with salsa.

Serves 4.


Learn how to make enchiladas with sausage and eggs for breakfast.

  • 1 Pound spicy hot pork sausage (Bulk)
  • 2 Tablespoon butter
  • 4 Finely sliced green onions
  • 2 Tablespoons chopped fresh cilantro
  • 14 Eggs (Beaten)
  • ¾ Teaspoon salt
  • ½ Teaspoon pepper
  • 8 Flour tortillas (8 inches)
  • 1 Cup Monterey Jack cheese with jalapenos
  • 2 Cups heavy cream
  • 2 Cups shredded Cheddar cheese
  • Toppings: sliced green onions, sliced cherry tomatoes, chopped fresh cilantro

Preheat oven to 350F degrees: lightly grease 13X9 inch baking pan.

In a large skillet cook sausage over medium heat; stir until crumbly and no longer pink.

Remove sausage from pan and drain well between paper towels.

Drain all grease from skillet and wipe with paper towels; melt butter over medium heat.

Add green onions and cilantro to skillet; sauté 1 minute.

Add eggs, salt and pepper to skillet; cook without stirring until eggs begins to set on bottom.

Draw spatula across bottom of pan forming large curds of egg.

Continue cooking until thickened but still moist; stir only occasionally keeping large curds.

TO MAKE SAUCE heat heavy cream until thickened and cheese melts.

Remove from the heat; gently fold in 1 ½ cups of cheese sauce and sausage.

Spoon 1/3 cup of egg mixture down center of each tortilla; roll up and place in prepared pan.

Pour remaining cheese sauce over the top; sprinkle evenly with the Monterey Jack cheese.

Bake 30 minutes until bubbly; serve with toppings.

Serves 6-8.


Green Chicken Enchiladas RecipeGreen Chicken Enchiladas Recipe

Learn how to make enchiladas with chicken and a spinach sauce.


  • 1 Cup grated Cheddar cheese
  • 2 Cups grated Monterey Jack cheese
  • 2 Cups cubed cooked chicken
  • ½ Medium onion chopped
  • ½ Cup sliced black olives
  • 1 ½ Cups sour cream
  • 2 Tablespoons cilantro
  • ¾ Teaspoon black pepper


  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • ½ Cup milk
  • 1 ½ Cups chicken broth (Divided)
  • 1 Package (10 ounces) frozen spinach (Thaw, squeeze out liquid, chop coarsely)
  • 2/3 Cup sour cream
  • 4 Tablespoons chopped green chilies (I use jalapeno pepper)
  • ½ Medium onion (Chopped)
  • 2 Cloves minced garlic
  • ¾ Teaspoon cumin


  • 1 Package (18 ounces) flour tortillas
  • Additional shredded cheese
  • Fresh salsa

Preheat oven to 350F degrees.

TO MAKE FILLING combine all ingredients and mix well; set aside.

TO MAKE SAUCE heat butter over low in saucepan; add flour, cook and stir for a few minutes.

Stir in milk and ½ cup of chicken broth; bring mixture to a boil and boil for 1 minute stirring constantly.

Add remaining 1 cup of chicken broth; cook and stir until hot and thickened.

Stir into the sauce the spinach, sour cream, green chilies, onion, garlic and cumin.

TO ASSEMBLE dip each tortilla into sauce coating both sides; spoon about ¼ cup filling onto each tortilla.

Roll each tortilla up and place seam side down in 13X9 baking dish; pour remaining sauce over rolls.

Bake uncovered about 20 minutes or until bubbly; garnish with shredded cheese, lime and tomato slices.

Serves 6-8.

Green Chicken Enchiladas RecipeGreen Chicken Enchiladas Recipe


Simple Chicken Enchiladas RecipeSimple Chicken Enchiladas Recipe
Simple Chicken Enchiladas RecipeSimple Chicken Enchiladas Recipe

Learn how to make enchiladas with fewer ingredients.

  • 1 Pound shredded cooked chicken
  • 1 Package (8 ounces) softened cream cheese
  • 1 Chopped onion
  • 1 Cup sour cream
  • 1 Can (8 ounces) stewed tomatoes with green chilies
  • 1 Cup shredded Cheddar cheese
  • 8 Tortillas (Corn or flour)

Preheat oven to 350F degrees.

Combine and blend chicken, cream cheese and onion.

Divide mixture among tortillas; roll up and place in ovenproof pan or dish.

Combine and blend sour cream and stewed tomatoes; pour over tortillas.

Top with cheese; cover with foil and bake 30 minutes or until bubbly.

Serve with sour cream and salsa; serves 4 to 6.


Learn how to make enchiladas in a slow cooker.

  • 1 Pound ground beef
  • 1 Cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 Can (16 ounces) beans (pinto or kidney rinsed and drained)
  • 1 Can (15 ounces) black beans (Rinsed and drained)
  • 1 Can (10 ounces) diced tomatoes and green chilies (Not drained)
  • 1/3 cup water
  • 1 Teaspoon chili powder
  • ½ Teaspoon cumin
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • 1 Cup shredded Cheddar cheese
  • 1 Cup shredded Monterey Jack cheese
  • 6 Flour tortillas (7-8 inches)

In a skillet cook the beef, onion and green pepper until beef is done; drain off drippings.

Add the beans, tomatoes, water, chili powder, cumin, salt and pepper; bring to a boil.

Reduce heat, cover and simmer for 10 minutes; combine cheeses in a separate container.

In a 5 quart slow cooker layer ¾ cup of the meat mixture, 1 tortilla and then 1/3 cup of mixed cheese.

REPEAT the layers using all ingredients; cover and cook on low for 5 to 7 hours or until heated through.

Serves 4.