How to Make Mexican Enchiladas

  • 01 of 08

    Gather the Ingredients

    how to make enchiladas
    Leah Maroney

    Gather the ingredients to make 14 enchiladas:

    • 3/4 cup oil
    • 14 corn tortillas
    • 2 1/2 cups homemade enchilada sauce or one 28-ounce can store-bought sauce
    • 2 1/2 cups shredded cheese or other fillings
    Continue to 2 of 8 below.
  • 02 of 08

    Prepare the Tortiilas

    enchilada tortillas
    Leah Maroney
    • Warm the oil over very low heat in a heatproof shallow dish or skillet. You want it very warm, but not burning hot.
    • Keep another heatproof dish or skillet over low heat to keep the tortillas warm.
    • Dip each tortilla in the warm oil for 5 to 8 seconds until tortilla is warmed through and pliable. Set aside in warming pan to stay warm until you're ready to use them.
    Continue to 3 of 8 below.
  • 03 of 08

    Dip Tortillas in Enchilada Sauce

    enchiladas and red sauce
    Leah Maroney
    • Put the homemade or purchased enchilada sauce in a shallow dish or bowl so that you can easily dip the tortillas in it.
    • Take 1 tortilla and carefully dip it into the sauce until it is thoroughly coated.
    Continue to 4 of 8 below.
  • 04 of 08

    Add Fillings

    fill enchiladas
    Leah Maroney
    • Lay the sauce-coated tortilla in the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of cheese or filling of choice down the middle. Fold one side over, then the other side. Turn it over seam side down so the tortilla stays closed.
    • Repeat with each tortilla, until you have filled the pan. Depending on the amount of filling of used and the size of the tortilla, you may use between 10 to 14 tortillas.
    Continue to 5 of 8 below.
  • 05 of 08

    Add Remaining Sauce

    add enchiladas to pan
    Leah Maroney

    Pour the remaining sauce evenly over all of the enchiladas in the pan.

    Continue to 6 of 8 below.
  • 06 of 08

    Add Cheese

    cover enchiladas with cheese
    Leah Maroney

    Sprinkle any remaining cheese over the top of the enchiladas in the pan.

    Continue to 7 of 8 below.
  • 07 of 08

    Bake the Enchiladas

    bake enchiladas
    Leah Maroney

    Heat oven to 350 F. Bake for 20 to 30 minutes or until the cheese is melted and bubbly.

    Continue to 8 of 8 below.
  • 08 of 08

    Enjoy the Enchiladas

    how to make enchiladas
    Leah Maroney

    If you can, let the enchiladas sit for 10 minutes to cool down before serving. Accompany with a lettuce and tomato salad with crumbled ​Cotija cheese (the Mexican version of Parmesan cheese), guacamole and Mexican yellow rice.