If you’re craving a delicious Mexican meal that won’t take hours to prepare, these 7 quick and easy enchilada recipes are just what you need. Packed with vibrant flavors and simple ingredients, these dishes will light up your dinner table in no time. Get ready to whip up some tasty enchiladas that are sure to please everyone!
Vegetarian Black Bean Enchiladas
Vegetarian black bean enchiladas are a tasty and nutritious dish that brings the vibrant flavors of Mexican cuisine to your table. They are filled with protein-rich black beans, fresh veggies, and a hint of spice, all wrapped in soft tortillas and smothered in savory sauce. This recipe is simple enough for a weeknight dinner but impressive enough to serve at a gathering.
With their satisfying texture and zesty taste, these enchiladas are sure to please both vegetarians and meat lovers alike. Plus, they come together quickly, making them a great option for busy evenings!
Ingredients
- 8 corn tortillas
- 2 cups canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups red enchilada sauce
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté the onion and garlic until soft. Add the black beans, corn, cumin, and chili powder. Cook for 5 minutes, then remove from heat.
- Spread 1/2 cup of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the black bean mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the filled tortillas and sprinkle with cheese.
- Bake for 20-25 minutes until heated through and cheese is melted. Garnish with fresh cilantro before serving.
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Shrimp Enchiladas with Avocado Cream
These shrimp enchiladas are a delightful treat that balances the sweetness of shrimp with a creamy, zesty avocado sauce. They are perfect for a quick weeknight dinner and are sure to impress anyone at the table. The flavors blend beautifully, creating a dish that’s both satisfying and refreshing.
With just a few simple ingredients and steps, you can whip up this delicious meal in no time. The creamy avocado sauce adds a rich finish that pairs perfectly with the shrimp and tortillas. Get ready to enjoy a taste of Mexico right at home!
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the shrimp with a pinch of salt, pepper, and garlic powder until they turn pink, about 3-4 minutes. Remove from heat.
- Warm the tortillas in a separate pan until soft. Place a few shrimp in the center of each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 20 minutes or until the cheese is bubbly.
- While the enchiladas are baking, prepare the avocado cream by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth.
- Once the enchiladas are done, drizzle the avocado cream on top and garnish with fresh cilantro before serving.
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Beef and Cheese Enchiladas with Red Chili Sauce
Beef and cheese enchiladas are a classic Mexican dish that perfectly balances rich flavors and satisfying textures. The combination of savory beef, melted cheese, and hearty red chili sauce makes each bite a delightful experience. This recipe is straightforward and quick, making it an ideal choice for weeknight dinners or casual gatherings with friends.
The enchiladas are rolled up in soft tortillas, generously filled, and then smothered in a spicy red sauce, topped with cheese, and baked to perfection. They’re not just delicious; they’re comforting and sure to please everyone at the table!
Ingredients
- 2 cups cooked ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 2 cups red chili sauce
- 1/2 cup chopped onions
- 1/2 cup sliced green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
- Add the cooked ground beef to the skillet, seasoning with salt and pepper. Mix well and cook for an additional 2-3 minutes.
- Warm the corn tortillas in a microwave or skillet until soft. Place a portion of the beef mixture and cheese in the center of each tortilla, then roll them up tightly.
- Spread a thin layer of red chili sauce on the bottom of a baking dish. Arrange the rolled enchiladas seam-side down in the dish.
- Pour the remaining red chili sauce over the enchiladas and sprinkle with additional cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
- Serve hot, garnished with sliced green onions.
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Mushroom and Spinach Enchiladas
Mushroom and Spinach Enchiladas bring a fresh and tasty twist to traditional Mexican cuisine. They are packed with earthy mushrooms and vibrant spinach, wrapped up in soft tortillas and topped with rich sauce and gooey cheese. If you’re looking for a quick dinner that’s both satisfying and full of flavor, this recipe is a winner!
These enchiladas are simple to make, making them perfect for any weeknight meal. The combination of ingredients gives a delightful balance of textures and tastes, ensuring you and your family will love every bite. Plus, they can be easily customized with your favorite toppings!
Ingredients
- 8 corn tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (like cheddar or Monterey Jack)
- 1 can (15 oz) enchilada sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add sliced mushrooms and cook until they are tender. Stir in chopped spinach, cooking until wilted. Season with salt and pepper.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- To assemble, place a few spoonfuls of the mushroom and spinach mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving. Enjoy your delicious Mushroom and Spinach Enchiladas!
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Quinoa and Zucchini Enchiladas
These quinoa and zucchini enchiladas are a fun and healthful twist on a classic dish. Packed with flavor, they combine the nutty taste of quinoa with fresh zucchini and a zesty enchilada sauce. This recipe is not only simple to make but also a great way to sneak in some extra veggies!
Each bite is filled with a perfect balance of textures and tastes, making it a satisfying meal for any night of the week. Whether you’re cooking for yourself or a group, these enchiladas are sure to impress!
Ingredients
- 1 cup quinoa
- 2 medium zucchinis, grated
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro for garnish
Instructions
- Cook the Quinoa: Rinse quinoa under cold water. In a pot, bring 2 cups of water to a boil, then add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes until cooked and water is absorbed.
- Prepare the Filling: In a mixing bowl, combine the cooked quinoa, grated zucchini, corn, black beans, cumin, chili powder, and garlic powder. Mix until well combined.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a generous scoop of the filling in each tortilla, roll them up, and place seam-side down in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve: Top with fresh cilantro and additional toppings like avocado or sour cream, if desired.
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Spicy Chicken Enchiladas with Green Sauce
Spicy chicken enchiladas are a must-try for anyone craving a burst of Mexican flavor. Tender chicken mixed with spices and wrapped in soft tortillas, then smothered in a zesty green sauce, makes for a deliciously satisfying meal. This recipe is simple enough for a weeknight dinner but impressive enough to serve guests.
The combination of spicy chicken and the tangy green sauce creates a delightful contrast that you’ll want to savor. Plus, it’s a flexible recipe, allowing you to adjust the heat to your liking. Serve these enchiladas with rice and beans for a complete meal!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1 can (10 oz) green enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with cumin, chili powder, salt, and pepper. Stir in half of the cheese and half of the enchilada sauce.
- In a skillet, heat the olive oil over medium heat. Lightly fry each tortilla for about 30 seconds on each side to soften them.
- Place a generous scoop of the chicken mixture in each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the cheese is melty and bubbly. Serve hot, topped with sour cream and cilantro.
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Pulled Pork Enchiladas with Pineapple Salsa
These pulled pork enchiladas are a fun twist on a classic favorite. Loaded with tender pulled pork and topped with a vibrant pineapple salsa, each bite offers a delightful mix of savory and sweet flavors. They are simple to make and perfect for a weeknight dinner or a casual gathering with friends.
The combination of warm tortillas stuffed with juicy pork, melted cheese, and a refreshing salsa makes for a deliciously satisfying meal. Plus, you can easily customize the toppings to make it your own!
Ingredients
- 2 cups pulled pork
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup barbecue sauce
- 1 cup diced pineapple
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pulled pork with barbecue sauce. Season with salt and pepper.
- Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
- Spoon some pulled pork mixture onto each tortilla, sprinkle cheese, and roll up tightly.
- Place the rolled tortillas seam-side down in a baking dish. Top with remaining barbecue sauce and cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- For the pineapple salsa, combine diced pineapple, red bell pepper, cilantro, lime juice, and a pinch of salt in a bowl.
- Serve enchiladas hot, topped with pineapple salsa. Enjoy!
