Enchiladas are an incredibly versatile and surprisingly quick Mexican staple to whip up. They're corn tortillas rolled around your favorite filling, then layered into a casserole dish and topped with a chile sauce and warmed through. The cheese is optional!
Related: Even More Enchilada Recipes to Try
Though chicken and beef are traditional fillings, we've opted with vegetarian mixes and a variety of chile sauces. Buen provecho!
Green Enchiladas with Shrimp and Veggies
Sorry Dr. Seuss, but these Green Enchiladas make your green eggs and ham look like child's play. The delicious tomatillo salsa that gives these enchiladas their name is made with chiles, garlic, onion, and Christmas cheer, but get them quick before the Grinch steals them all!
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Spinach Crepe Enchiladas
In this diabetes-friendly version of enchiladas, crepe batter is used to replace the traditional tortillas, resulting in a much thinner and delicate dough. Chile is also omitted from the tomato sauce, which allows the mild spinach flavor to shine.
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Veggie Enchiladas with Creamy Tomatillo Sauce
A fresh blend of chile verde and suiza sauce, these vegetarian enchiladas with homemade enchilada sauce take delicious to a new level. The heat in the tangy tomatillo sauce is mellowed by luscious cream. The corn tortillas are stuffed with Monterey Jack cheese and the nutrient-dense cactus paddle or nopal.
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Apple Enchiladas with Dulce de Leche
Enchiladas aren't always savory, but they are always delicious and these holidays treats are no exception to that rule! This creative take on a festive apple pie mixes a cinnamon apple compote with a drizzle (or waterfall) of sweet and sticky dulce de leche.
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Potato Enchiladas
Yes, potato enchiladas. You can make these enchiladas with fresh Mexican cheese, or you could use cotija or Monterey Jack cheese. Originally, these enchiladas are prepared by first dipping the tortillas in the enchilada sauce, then frying the tortilla in oil. But this is a better alternative if you don’t like the texture when done that way (or the mess). If you live in the States, it may be easier to use canned red enchilada sauce. And for the tomato salsa, you could use a can of stewed tomatoes.
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Veggie Enchilada Pasta
This Veggie Enchilada Pasta lets you enjoy the flavor you love from enchiladas in an easy one pot pasta! Bonus, use a bottle of white wine you want to drink and then enjoy a glass with dinner!
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Veggie Enchiladas en Nogada
Geggie Enchiladas en Nogada pack all the classic flavors of the classic Mexican Independence Day dish of Chiles en Nogada into veggie enchiladas. And the whole dish is done under 30 minutes! The hearty stuffing is a mix of brown rice, apple, and pear scented with oregano and cinnamon and the whole thing is rolled into flour tortillas and topped with creamy walnut sauce and Mexican cheese.
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Roberto Santibanez's Spinach and Mushroom Enchiladas
Roberto Santibanez's Spinach and Mushroom Enchiladas will please the naughty and the nice! They are filled with iron-rich spinach and fresh mushrooms, but topped with a spicy tomato sauce flavored with smoky chipotle and jalapeno chiles and finished with salty queso fresco. No matter which list you land on, grab a spoon! These won't last long!
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