Enchiladas Recipe

Enchiladas are the kind of dish that feels like a warm hug—cheesy, saucy, and just the right amount of spicy. Whether you’re making them for a family dinner, a weekend potluck, or just because Tuesday needs a little help, these rolled-up flavor bombs are here for you.

This version is classic: tortillas stuffed with seasoned chicken (or beans, if you're keeping it veg), rolled and baked under a blanket of enchilada sauce and melty cheese. It’s the kind of dish that makes people ask, “Did you make this from scratch?” even if you used a shortcut or two. No judgment here.

And if you’ve only had store-bought enchiladas that were soggy or bland—get ready. These are saucy, but not soupy. Rich, but not greasy. Basically: the goldilocks of enchiladas.

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Ingredients (serves 4–6):

For the filling:

• Cooked shredded chicken – 2 cups (or use beans for vegetarian)

• Onion – 1 small, diced

• Garlic – 2 cloves, minced

• Olive oil – 1 tbsp

• Ground cumin – 1 tsp

• Chili powder – 1 tsp

• Salt – 1/2 tsp

• Black pepper – 1/4 tsp

For the assembly:

• Corn tortillas – 8

• Enchilada sauce – 2 cups (homemade or canned)

• Shredded cheese – 1 1/2 cups (cheddar, Monterey Jack, or blend)

• Fresh cilantro – for garnish

• Sour cream, lime wedges, avocado – optional for topping

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Step-by-Step Instructions:

1. Sauté the filling (5–7 minutes):
Heat olive oil in a skillet over medium heat. Add onion and garlic, cook until softened. Add cumin, chili powder, salt, and pepper. Stir in shredded chicken and cook until heated through and well combined. Set aside.

2. Soften tortillas (5 minutes):
Wrap tortillas in foil and warm in a 175°C (350°F) oven for 5–8 minutes, or lightly pan-fry them for a few seconds per side. This prevents cracking when rolling.

3. Roll and assemble (10 minutes):
Spread 1/2 cup of enchilada sauce in the bottom of a greased 9x13-inch baking dish. Spoon some filling into each tortilla, roll it up, and place seam-side down in the dish. Repeat until all are tucked in.

4. Pour, top, and bake (20 minutes):
Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with shredded cheese. Bake uncovered at 175°C (350°F) for 20 minutes, or until bubbly and golden.

5. Garnish and serve:
Top with chopped cilantro and your favorite extras—sour cream, avocado, lime. Serve hot and listen for the silence that means “everyone’s too busy eating to talk.”

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Pro Tip:

Want crispy edges and no soggy bottoms? Don’t over-sauce the tortillas before baking—just enough to cover. And always warm your tortillas first so they don’t tear when rolling.

Feel like leveling up? Add a spoonful of black beans, sautéed peppers, or corn inside each enchilada before rolling.