Easy Enchiladas: Your Quick & Delicious Recipe

Easy enchiladas are the answer to your weeknight dinner prayers! Imagine sinking your teeth into a warm, cheesy, and flavorful dish that requires minimal effort but delivers maximum satisfaction. Forget complicated recipes and hours spent in the kitchen; this recipe is all about simplicity without sacrificing taste.

Enchiladas, a staple in Mexican cuisine, boast a rich history dating back to the Mayan civilization. Originally, tortillas were simply dipped in chili sauce, but over time, the dish evolved to include fillings like meat, cheese, and beans, all lovingly rolled and baked to perfection. This evolution reflects the diverse culinary influences that have shaped Mexican food into the vibrant and beloved cuisine we know today.

What makes easy enchiladas so irresistible? It’s the perfect combination of textures and flavors. The soft tortillas, the savory filling, the tangy sauce, and the melted cheese create a symphony of deliciousness in every bite. Plus, they are incredibly versatile! You can customize the filling to your liking, using chicken, beef, vegetables, or a combination of all three. And let’s not forget the convenience factor – this recipe is quick to prepare, making it ideal for busy weeknights or impromptu gatherings. Get ready to experience the joy of homemade enchiladas without the fuss!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound ground beef (or ground turkey)
• 1 packet (1 ounce) taco seasoning
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 12 (6-inch) corn tortillas
• 3 cups shredded cheddar cheese (or Monterey Jack, or a blend)
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Preparing the Filling:

Okay, let’s get started! The heart of any good enchilada is the filling, and this one is packed with flavor and super easy to make. Trust me, even if you’re a beginner cook, you’ve got this!

1. Sauté the Vegetables: First, grab a large skillet and heat up that olive oil over medium heat. Once it’s shimmering (that means it’s hot enough!), toss in your chopped onion, green bell pepper, and red bell pepper. We’re going to cook these until they’re nice and soft, about 5-7 minutes. Stir them occasionally so they don’t burn. You want them to be tender and slightly translucent – that’s when you know they’re ready.
2. Brown the Ground Beef: Now, add in your ground beef (or ground turkey, if you prefer a leaner option). Break it up with a spoon or spatula as it cooks. We want to brown it completely, which usually takes around 7-10 minutes. Make sure there are no pink bits left! As it cooks, drain off any excess grease. Nobody wants greasy enchiladas!
3. Add the Taco Seasoning: This is where the magic happens! Sprinkle in that packet of taco seasoning and stir it well to coat all the beef. Cook for another minute or two, allowing the spices to really bloom and release their aroma. Your kitchen should be smelling amazing right about now!
4. Simmer the Sauce: Pour in the tomato sauce and the can of diced tomatoes and green chilies (don’t drain them!). Give everything a good stir to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 10-15 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
5. Stir in the Beans and Corn: Finally, add in the rinsed and drained black beans and the drained corn. Stir them into the mixture and cook for another 5 minutes, just to heat them through. And that’s it! Your filling is ready to go. Give it a taste and adjust the seasoning if needed. Maybe a little extra salt or pepper? It’s all up to you!

Assembling the Enchiladas:

Now for the fun part – assembling the enchiladas! This is where you get to be creative and make them your own. Don’t worry if they’re not perfect; they’ll still taste delicious!

1. Preheat the Oven: Before we start assembling, preheat your oven to 350°F (175°C). This ensures that the enchiladas will cook evenly.
2. Warm the Tortillas: This is a crucial step! Corn tortillas can be brittle and prone to cracking if you don’t warm them up first. There are a few ways to do this:
   • Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for about 30-60 seconds, or until they’re pliable.
   • Skillet: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until they’re soft and flexible.
   • Oven: Wrap the tortillas in foil and warm them in the preheated oven for about 10 minutes.

   I usually go for the microwave method because it’s the quickest, but any of these will work just fine.

3. Fill the Tortillas: Now, take a warmed tortilla and spoon about 1/3 cup of the filling down the center. Don’t overfill them, or they’ll be difficult to roll.
4. Roll the Enchiladas: Carefully roll up the tortilla tightly and place it seam-side down in a 9×13 inch baking dish. You can lightly grease the dish with cooking spray if you’re worried about sticking, but it’s usually not necessary.
5. Repeat: Repeat steps 3 and 4 with the remaining tortillas and filling, arranging them snugly in the baking dish.

Baking and Serving:

Almost there! Just a little bit more baking, and you’ll be enjoying these delicious enchiladas in no time.

1. Top with Cheese: Sprinkle the shredded cheddar cheese (or whatever cheese you’re using) evenly over the enchiladas. Don’t be shy – the more cheese, the better!
2. Bake: Cover the baking dish with foil and bake for 20 minutes. This will heat the enchiladas through and melt the cheese.
3. Uncover and Bake Again: Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and lightly browned. Keep an eye on them so they don’t burn!
4. Let Rest: Let the enchiladas rest for a few minutes before serving. This will help them hold their shape and prevent them from falling apart when you scoop them out.
5. Serve and Enjoy: Serve the enchiladas hot, topped with your favorite toppings. Sour cream, guacamole, salsa, and chopped cilantro are all great options. And there you have it – easy and delicious enchiladas that are sure to be a hit!

Tips and Variations:

Want to customize your enchiladas? Here are a few ideas:

• Add Vegetables: Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or spinach.
• Use Different Meats: You can use shredded chicken, pulled pork, or even vegetarian options like tofu or lentils instead of ground beef.
• Change the Sauce: Experiment with different types of enchilada sauce, such as red sauce, green sauce (salsa verde), or even a creamy sauce.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little extra kick.
• Freezing Instructions: These enchiladas freeze beautifully! Assemble them as directed, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed. You may need to add a few extra minutes to the baking time.

Enjoy your homemade enchiladas!

Conclusion:

So, there you have it! These easy enchiladas are truly a game-changer for weeknight dinners or casual get-togethers. I know what you’re thinking: “Another enchilada recipe?” But trust me, this one is different. It’s the perfect balance of flavor, convenience, and that comforting, cheesy goodness we all crave. I’ve made countless versions of enchiladas over the years, and this is the one I keep coming back to. It’s just so simple to throw together, and the results are consistently delicious.

Why You Absolutely Need to Make These Enchiladas

Seriously, if you’re looking for a recipe that’s guaranteed to please even the pickiest eaters, look no further. The sauce is rich and flavorful without being overly spicy (though you can easily adjust the heat to your liking!), the filling is hearty and satisfying, and the whole thing comes together in under an hour. Plus, it’s incredibly versatile. You can easily swap out the chicken for ground beef, shredded pork, or even black beans for a vegetarian option.

Serving Suggestions and Variations

Speaking of variations, let’s talk about some ways you can customize these enchiladas to make them your own. I love serving them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of guacamole. A simple green salad or some Mexican rice and beans also makes a perfect accompaniment.

For a spicier kick, add a pinch of cayenne pepper to the sauce or use a hotter variety of chili powder. If you’re feeling adventurous, try adding some chopped jalapeños to the filling. You could also experiment with different types of cheese. Monterey Jack, pepper jack, or even a blend of cheddar and mozzarella would all work beautifully.

Another fun variation is to use corn tortillas instead of flour tortillas. Just be sure to warm them up slightly before filling them to prevent them from cracking. You can also bake the enchiladas in individual ramekins for a more elegant presentation.

And don’t forget about leftovers! These enchiladas are just as delicious the next day. Simply reheat them in the microwave or oven until warmed through. They also freeze well, so you can make a big batch and have them on hand for those busy weeknights when you don’t have time to cook. Just wrap them tightly in plastic wrap and foil before freezing.

Your Turn to Create Deliciousness

I truly believe that everyone should have a go-to enchilada recipe in their repertoire, and I hope this one becomes yours. It’s a crowd-pleaser, a time-saver, and a guaranteed way to satisfy your cravings for Mexican comfort food.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of these easy enchiladas. I’m confident that you’ll love them as much as I do.

And most importantly, I want to hear about your experience! Once you’ve made these enchiladas, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I love hearing from you and learning from your experiences. Happy cooking!