Enchiladas De Colores
Colorful enchiladas filled with cheese and a flavorful chili sauce, perfect for a quick, comforting Mexican-inspired meal that appeals to cheese lovers and spice enthusiasts alike.
Ingredients
Instructions
- Chop the green chiles and set aside.
- In a frying pan, heat the fat and sauté the chopped onion until translucent.
- Add the chopped tomatoes and chiles to the pan and simmer for 5 minutes.
- Fry the corn tortillas until softened.
- Roll a small amount (2 teaspoons) of grated cheese in each tortilla.
- Place the rolled tortillas in a 6 x 8-inch baking pan.
- Pour the chili sauce over the tortillas.
- Sprinkle the grated cheese over the top.
- Bake at 350°F for 15 to 20 minutes or until the cheese is melted and bubbly.
Tips & Substitutions
To enhance the flavor, consider using roasted green chiles for a smoky taste. If Longhorn cheese is unavailable, Monterey Jack or cheddar can serve as excellent substitutes. For a spicier kick, add diced jalapeños or a splash of your favorite hot sauce to the filling. If you're short on time, prepare the filling in advance and assemble the enchiladas just before baking.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or black beans for a complete meal. A fresh avocado salad or a dollop of sour cream can also complement the dish beautifully. For a fun twist, pair with Frozen Mock Margaritas for a festive gathering or a casual weeknight dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. For best results, cover with foil to prevent excessive browning while warming.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas De Colores contains roughly 676 calories, with 12g protein, 97g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and refrigerate them before baking. Just be sure to cover them tightly with foil or plastic wrap. When you're ready to eat, bake them from cold, adding a few extra minutes to the cooking time.
What can I use instead of corn tortillas?
If you prefer, you can substitute corn tortillas with flour tortillas, although the texture will differ slightly. For a gluten-free option, look for gluten-free corn or flour tortillas available in stores.
Can I freeze enchiladas?
Yes, enchiladas can be frozen before baking. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and cook as directed, adding a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).