Mexican Enchiladas
Mexican Enchiladas are flavorful rolled tortillas filled with cheese and seasoned with a rich tomato and chili sauce. This comforting dish offers a perfect blend of spicy, cheesy, and savory flavors, making it an ideal choice for family dinners or casual gatherings with friends.
Ingredients
Instructions
- Dip tortillas into enchilada sauce.
- Place a large spoonful of filling on each tortilla and roll up.
- Arrange the rolled tortillas in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
- Cover with more enchilada sauce and sprinkle with remaining filling.
- Bake at 375°F until heated through and cheese is bubbly, about 20 minutes.
- Serve hot to 6 Mexicans.
Tips & Substitutions
For a richer flavor, consider sautéing the minced onion and garlic in the margarine before adding the flour. You can substitute the cheddar cheese with Monterey Jack for a creamier texture, or use a blend of cheeses for added complexity. If you're looking for a vegetarian option, you can add black beans or sautéed vegetables to the filling. Check out other Mexican recipes for more ideas.
Serving Suggestions
Serve your enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh salad, like Taco Salad With Pablano Buttermilk Dressing, pairs beautifully and adds a refreshing contrast. Top with sour cream, sliced avocado, or fresh cilantro for extra flavor and garnish.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to three days. When reheating, cover with foil to prevent drying out and heat in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Enchiladas contains roughly 88 calories, with 4g protein, 4g carbohydrates, and 6g fat. It is a good source of vitamin A (11% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1383mg per serving (60% 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. Assemble them, then cover and refrigerate. When ready to bake, add extra cooking time if baking from cold. This makes it convenient for busy weekdays or entertaining.
What type of tortillas work best for enchiladas?
Corn tortillas are traditional and give authentic flavor, but flour tortillas can work if you prefer a softer texture. Just make sure to warm them slightly before filling to prevent tearing.
Can I freeze enchiladas?
Absolutely! Freeze assembled enchiladas before baking. Wrap tightly in foil or plastic wrap, and they can last in the freezer for up to three months. Bake directly from the freezer, adding extra time to ensure they are heated through.
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).