Corn Tortillas Enchiladas
Savor the ultimate comfort food with these homemade Corn Tortillas Enchiladas, where soft, lightly fried corn tortillas are generously stuffed with a flavorful blend of shredded chicken (or hearty beans for a vegetarian twist), diced onions, and melty cheese. Layered with rich, tangy enchilada sauce and topped with a bubbly blanket of cheese, this classic Mexican-inspired bake is a true crowd-pleaser. Simple yet satisfying, this recipe comes together in under an hour, making it perfect for weeknight dinners or special gatherings. Garnish with fresh cilantro and a dollop of sour cream for a vibrant finishing touch. Whether you're craving authentic flavors or seeking a versatile meal option, these enchiladas deliver bold taste and customizable goodness in every bite.
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Cooked shredded chicken (or substitute with cooked beans for vegetarian option)
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 3 cups Enchilada sauce
- 2 tablespoons Vegetable oil
- 1 cup Diced onion
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
- 1 cup Sour cream (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Heat the vegetable oil in a small skillet over medium heat. Lightly fry each corn tortilla for 10-15 seconds on each side to soften them. Set the tortillas aside on a plate lined with paper towels to absorb any excess oil.
In a large mixing bowl, combine the shredded chicken (or beans), 1 cup of the shredded cheese, diced onion, ground cumin, salt, and pepper. Mix until well combined.
Spread 1 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
Take one tortilla and place a few tablespoons of the filling mixture down the center. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 2 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are well coated. Sprinkle the remaining 1 cup of shredded cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro, if desired.
Serve warm with sour cream on the side for topping, if preferred.
Nutrition Facts
Calories |
3693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 7304 mg | 318% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.9 g | ||
| Protein | 301.2 g | 602% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2288 mg | 176% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3812 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
