Enchiladas will forever and always be one of my must have foods. With a sauce like this they have so much flavor and I just can’t get enough of all that cheeeeese. Add a side of homemade black beans or Mexican rice and you’ll have a dinner people will go crazy for!
When we go to Mexican restaurants enchiladas or tacos of some kind are usually my first choices. I mean who can resist a good enchilada?
I’m picky about what makes a good enchilada. First off it’s all about that sauce. The sauce makes or breaks an enchilada and this sauce is so delicious!
Second no flour tortillas! Okay this is totally personal opinion but enchiladas on flour tortillas should never be a thing.
Corn tortillas don’t get soggy and mushy. They absorb the sauce better and the flavor is just more fitting.
Third bring on the cheese! Authentic Mexican enchiladas actually don’t have much cheese, I prefer this more American extra cheesy version (and yes I’ll even sometimes add more than what’s listed here because why not?).
And lastly lets not bake them so long they dry up and get crispy cheese. I just like to bake long enough to heat through and melt the cheese.
What Ingredients do I need for Enchiladas?
- 2 1/2 cups (1 batch) homemade enchilada sauce (recipe HERE)
- 14 (6-inch) corn tortillas
- 3 1/2 cups cooked shredded chicken
- 1 1/2 cups (6 oz) shredded cheddar cheese (mild or medium)
- 1 1/2 cups (6 oz) shredded monterey jack cheese
A Mexican blend cheese can be substituted for the cheddar and Monterey jack to save time.
If you insist flour tortillas could be substituted for corn, you just won’t get as many enchiladas.
How do You Make Enchiladas?
Preheat oven to 400 degrees. Spray to casserole dishes (11 by 7-inch) with non-stick cooking spray.
Spread 3 Tbsp of the enchilada sauce in each dish.
Warm Tortillas so They are Pliable
Heat an electric griddle over moderately high heat.
Once heated, add tortillas (as many as you can fit in a single layer and cook about 10 seconds per side then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don’t break when rolling).
Toss cheeses together. Set aside about 2/3 of it (or 2 cups) for topping.
Layer in Fillings
Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.
Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
Top with Lots of Enchilada Sauce and Cheese then Bake
Drizzle with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).
Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 – 15 minutes.
If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce. Normally I just leave everything off, but for color I added those some of those things here.
What Should I Serve with Enchiladas?
- Black beans or refried beans (sharing recipes soon!)
- Mexican Rice – Instant Pot version or stovetop version
- Cilantro Lime Rice
- Chips and Fresh Homemade Salsa
- Sauteed or grilled bell peppers and onions
- Mexican Street Corn Salad with Avocado
More Enchilada Inspired Recipes
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