This easy Mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal.
This is a basic enchilada recipe that can be put together in 10 minutes.
They can be prepared simply with just cheese or add a little bit of beef or chicken to appeal to the meat eaters in your household. The sauce can make things a bit messy, so wear an apron!
For a step-by-step photo tutorial, check out how to make Mexican enchiladas.
- Heat oven to 400 F.
- Pour oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
- Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable. Remove tortilla from oil and drain it briefly on a paper towel.
- Pour just enough sauce in the bottom of a 13x9-inch glass baking dish to cover it. Pour the rest of the sauce in a large bowl. Dip a warm tortilla into the sauce, and then place it in the bottom of the baking dish.
- Place a little less than 1/4 cup of cheese down the center of the tortilla. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.
- Repeat each of those steps for each of the tortillas making two layers of enchiladas in the dish, if necessary. Pour any remaining sauce over the top of the enchiladas. Sprinkle the Cotija cheese over the enchiladas.
- Bake for 20 to 30 minutes or until enchiladas are hot throughout and cheese is melted.
- Serve your enchiladas, 4 to a plate, with a spatula.
Edited by Robin Grose
Authentic vs. Modern Enchiladas
In their simplest form, authentic enchiladas are simply corn tortillas dipped in a chile sauce and eaten with a fork. They might or might not have a filling and are sometimes topped with a sprinkling of grated cheese or a drizzle of cream.
As enchiladas became popular across the Southwestern United States, they evolved into an oven-baked dish as that appliance is used more commonly in North America than South of the Border. Enchiladas are now associated with the casserole classic that we know today.