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!
Though chicken and beef are traditional fillings, we've opted with vegetarian mixes and a variety of chile sauces. Buen provecho!
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!
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.
This Lobster Enchilada recipe takes the comfort and tradition of enchiladas and elevates them to an elegant but hearty meal. The tortillas are stuffed with lobster cooked in garlic and butter and the whole dish is smothered in a tomatillo salsa and shredded cheese for a fusion dish.
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.
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.
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.
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!