Homemade Enchiladas
Transform your weeknight dinners with these irresistibly delicious homemade enchiladas! Bursting with tender shredded chicken (or vegetarian-friendly beans), zesty enchilada sauce, and gooey melted cheese, this recipe is a comforting classic that’s perfect for the whole family. The tortillas are generously filled, rolled, and baked to perfection, creating a dish that’s both hearty and satisfying. A simple yet flavorful spice blend of cumin, chili powder, and garlic in a quick sautéed onion base elevates the filling to restaurant-quality. Ready in just 45 minutes, this customizable recipe offers options for flour or corn tortillas and a variety of toppings like fresh cilantro or a dollop of sour cream. Whether you're feeding a crowd or meal prepping, these enchiladas are guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Shredded cooked chicken (or cooked ground beef/beans for vegetarian option)
- 2 cups Enchilada sauce
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 8 pieces Corn or flour tortillas
- 1 tablespoon Olive oil
- 1 medium White or yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro leaves (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened, then stir in the minced garlic, chili powder, ground cumin, and salt. Cook for another minute until the spices are fragrant.
In a large bowl, combine the cooked chicken (or ground beef/beans) with half a cup of the enchilada sauce and 1 cup of shredded cheese. Mix until well combined.
Spoon about 1/4 cup of the filling onto each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle with the remaining 1 cup of shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped cilantro if desired and serve with sour cream on the side.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 5953 mg | 259% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.6 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2075 mg | 160% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2641 mg | 56% | |
*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.
