Best Enchilada Recipe: Enchiladas are more than just a dish—they’re a delicious slice of Mexican heritage. Wrapped in the heart of every enchilada is a rich history of flavor, community, and celebration. They date back to the Aztec Empire, where people would eat corn tortillas wrapped around small fish. Today, they’ve evolved into one of the most beloved Mexican comfort foods, combining layers of tortillas, savory fillings, spicy sauces, and melted cheese into a warm, satisfying meal.
Enchiladas bring families together. Whether you’re enjoying them at a lively dinner party or a quiet night in, they never fail to deliver that “wow” factor. From red and green sauces to beef, chicken, or beans, there’s a version for every palate. And what’s even better? You can easily make them at home, customizing every layer to your taste.
Why Homemade Enchiladas Are Better
Sure, you can find enchiladas on restaurant menus, but nothing beats the satisfaction and taste of a homemade batch. When you cook them yourself, you control every ingredient—from the quality of the meat and veggies to the spice level in your sauce. Homemade enchiladas are also typically fresher, more nutritious, and way more affordable than takeout or dine-in options.
Plus, the process of making enchiladas is surprisingly fun and therapeutic. Rolling up each tortilla with your favorite fillings and watching them bubble to perfection in the oven is truly rewarding. Whether you’re cooking for your family, meal prepping for the week, or entertaining guests, homemade enchiladas are always a hit.
Ingredients Needed
Core Ingredients for the Filling
The heart of any good enchilada is its filling. Here’s what you’ll need for a basic but flavorful mix:
- Protein: Cooked and shredded chicken, ground beef, pork, or black beans for a vegetarian option.
- Aromatics: Chopped onions, garlic, and bell peppers.
- Spices: Ground cumin, chili powder, smoked paprika, salt, and pepper.
- Extras: Corn, diced tomatoes, or green chilies for added flavor and texture.
Feel free to customize this based on your preferences. Love mushrooms? Throw them in. Want it spicier? Add jalapeños or chipotle peppers. The filling is your canvas.
Essential Ingredients for the Sauce
The sauce is what takes enchiladas from good to unforgettable. Here’s what you’ll need for a simple yet rich red enchilada sauce:
- Oil: Olive or vegetable oil.
- Flour: To help thicken the sauce.
- Chili Powder: The star spice.
- Garlic Powder, Onion Powder, Cumin: For deep, savory flavor.
- Tomato Paste or Sauce: The base of the sauce.
- Broth: Chicken or vegetable, depending on your filling.
- Salt and Pepper: To taste.
You can make this ahead of time and store it in the fridge for up to a week. Homemade sauce beats the canned stuff every time with its bold, customizable flavor.
Recommended Toppings and Add-Ons
Toppings take your enchiladas from tasty to truly indulgent. Here’s what you might sprinkle on top:
- Shredded cheese: Monterey Jack, cheddar, or a Mexican blend melt beautifully.
- Fresh herbs: Chopped cilantro or green onions.
- Sour cream or Greek yogurt: Adds cool creaminess.
- Avocado slices or guacamole
- Pickled jalapeños or onions
These not only enhance the flavor but also add color and visual appeal to your dish.
Step-by-Step Guide to Making Enchiladas
Step 1: Preparing the Filling
Start by heating some oil in a skillet over medium heat. Toss in chopped onions and garlic, sautéing until they’re soft and fragrant. Add your choice of protein (shredded chicken, beef, or beans) and cook until heated through. Stir in diced tomatoes, corn, and spices. Let everything simmer for about 10 minutes so the flavors can meld together beautifully.
You want a filling that’s flavorful but not too wet—too much liquid will make your enchiladas soggy. Once the filling is done, set it aside and let it cool slightly. This makes rolling easier and prevents the tortillas from tearing.
Step 2: Making the Enchilada Sauce
In a saucepan, heat a few tablespoons of oil over medium heat. Whisk in equal parts flour and cook for a minute to make a roux. Add chili powder and the rest of your spices, then slowly whisk in your broth and tomato paste. Let the sauce simmer for 10–15 minutes until thick and flavorful.
Taste and adjust the seasoning as needed. If it’s too spicy, add a bit of sugar or more broth. If it’s too bland, bump up the spices. You can also blend in roasted tomatoes or sautéed onions for extra depth.
Step 3: Assembling the Enchiladas
This is where the magic starts to happen. First, preheat your oven to 375°F (190°C). Grab a large baking dish and lightly grease it to prevent sticking.
Now, take your tortillas—whether corn or flour—and warm them slightly so they’re pliable. You can microwave them with a damp paper towel for 30 seconds or heat them in a dry skillet for a few seconds on each side. This step is crucial to prevent tearing when you roll them.
Pour a thin layer of enchilada sauce into the bottom of the baking dish. Then, take one tortilla at a time, spoon your prepared filling into the center, roll it up tightly, and place it seam-side down in the dish. Repeat until your dish is full.
Once all the enchiladas are lined up, pour the remaining sauce generously over the top, making sure each enchilada is well covered. Sprinkle a hearty amount of shredded cheese over everything. This cheesy layer is what gives that irresistible gooey, golden top.
Step 4: Baking to Perfection
Pop the dish into your preheated oven and bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden. The sauce should be bubbling around the edges, and the tortillas should be slightly crispy on top but soft underneath.
Let the enchiladas rest for 5–10 minutes before serving. This helps everything set and makes them easier to serve. Garnish with your favorite toppings—fresh cilantro, sliced jalapeños, sour cream, avocado, or a squeeze of lime.
And there you have it—perfect enchiladas that taste like they came straight out of a family-run Mexican kitchen.
Tips for the Perfect Enchiladas
Choosing the Right Tortilla
Tortillas can make or break your enchiladas. Corn tortillas are the traditional choice and add an authentic flavor, but they can be tricky to work with if not softened properly. Flour tortillas are easier to roll and hold more filling, but they can get soggy if over-sauced.
Here’s a tip: if you’re using corn tortillas, lightly fry them in oil for a few seconds on each side. This makes them more pliable and adds a subtle crispness. If you’re looking for a lighter option, try whole wheat or gluten-free tortillas—just make sure they can hold up to baking.
Secrets to a Flavorful Sauce
Want next-level enchiladas? It’s all in the sauce. Start with good quality chili powder, or better yet, toast and grind your own dried chilies like ancho, guajillo, or pasilla. This extra step brings a smoky, deep flavor that store-bought powders just can’t match.
Don’t skip the cumin and garlic—they build the savory backbone. And always simmer your sauce for at least 10–15 minutes to deepen the flavor. Taste as you go and adjust seasoning. A pinch of sugar can balance out acidity; a dash of vinegar can brighten things up.
Want a creamy twist? Stir in a splash of cream or sour cream for a rich, velvety texture.
Best Cheese for Enchiladas
Cheese is more than just a topping—it’s a key ingredient. The best cheese melts well and complements the spices without overpowering them. Monterey Jack is a popular choice because it’s creamy and mild. Cheddar adds a sharp tang, and a Mexican blend gives you the best of all worlds.
For extra indulgence, mix cheeses. A little cream cheese or queso fresco in the filling can add a delicious surprise. And if you’re vegan or dairy-free, try plant-based cheese alternatives that melt well—just make sure they’re oven-friendly.
Common Mistakes to Avoid
Overfilling the Tortillas
We’ve all been there—you’re excited, the filling is delicious, and suddenly your tortilla is bursting at the seams. Overfilling is one of the most common mistakes when making enchiladas. It might seem like a good idea to pack in as much as possible, but doing so will only make them harder to roll and more likely to tear during baking.
Instead, keep it balanced. About 2 to 3 tablespoons of filling per tortilla is usually perfect. You want the enchiladas to be plump, not bursting. Remember, once you add sauce and cheese, they’ll fill out even more.
Also, make sure your filling isn’t too watery. If there’s too much liquid, it will leak out and make your tortillas soggy. Let your filling cool slightly and drain any excess moisture before rolling it into the tortillas.
Skipping the Sauce Layer
Another mistake? Not saucing both under and over the enchiladas. The sauce at the bottom of the baking dish helps prevent sticking and infuses the tortillas with flavor. Without it, the bottom can burn or dry out during baking.
Just as important is making sure every rolled tortilla is well-covered in sauce on top. This ensures they stay moist and flavorful and helps the cheese melt evenly. Don’t skimp—this is your enchiladas’ comfort blanket.
Using too little sauce is just as problematic as using too much. You want a good coating, not a swimming pool. Balance is key.
Serving Suggestions and Sides
Classic Side Dishes
No enchilada meal is complete without a few tasty sides. These are some tried-and-true classics that complement the rich, spicy flavors perfectly:
- Mexican Rice: Light, fluffy, and subtly spiced—perfect for soaking up extra sauce.
- Refried Beans or Black Beans: Creamy, protein-packed, and a great texture contrast.
- Elote (Mexican Street Corn): Grilled corn topped with mayo, cheese, chili, and lime.
- Fresh Salad: A crisp lettuce or avocado salad with lime vinaigrette balances the richness of the enchiladas.
If you want to impress, serve your enchiladas family-style with all the sides spread out on the table. It’s festive and fun.
Drink Pairings That Work Well
When it comes to drinks, you’ve got plenty of great options. For non-alcoholic choices, consider:
- Agua Fresca: Refreshing fruit-based drinks like hibiscus, tamarind, or watermelon.
- Horchata: A creamy cinnamon-rice beverage that’s especially good with spicy enchiladas.
If you’re in the mood for something stronger:
- Margaritas: Classic lime, mango, or spicy jalapeño versions.
- Mexican Beer: Think Corona, Modelo, or Pacifico with a wedge of lime.
- Tequila or Mezcal: Sip them straight or mix into cocktails for a smoky twist.
These drinks help cleanse the palate and add an extra layer of enjoyment to the meal.
FAQs about Enchilada Recipe
Can I use store-bought enchilada sauce?
Absolutely. While homemade sauce gives you more control over the flavor, store-bought is a great time-saver. Just make sure to read the ingredients and opt for one with minimal additives and good reviews.
What’s the best meat for enchiladas?
Shredded chicken and ground beef are the most popular choices, but pork (especially carnitas) is also fantastic. You can even use leftover roast meats or rotisserie chicken to save time.
How do I make it vegetarian or vegan?
Swap the meat for beans, lentils, or grilled veggies. Use a plant-based cheese and vegan enchilada sauce, and you’re good to go. Tofu or jackfruit also work great for mimicking meat textures.
Can enchiladas be made ahead of time?
Yes! Assemble them up to 24 hours in advance and store in the fridge, covered. When ready to bake, just add a few extra minutes to the cooking time. You can also freeze them for up to 3 months.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Add a splash of broth or sauce before reheating to keep them moist.
Conclusion
The best part is how customizable they are—choose your favorite protein, spice up the sauce, and load up with toppings. Once you’ve made them a couple of times, you’ll find your rhythm and maybe even develop your own signature twist.
Remember, cooking enchiladas is more than just following a recipe—it’s an experience. Take your time, enjoy the process, and don’t be afraid to make it your own. That’s what homemade cooking is all about.
Buen provecho!
