How to Make Enchiladas

Are you looking for a great enchiladas recipe? The enchilada is a staple of the combination platter at Mexican restaurants. Enchiladas are a simple dish to make and are great for entertaining as most of the preparation can be done ahead. Whether you're cooking for a Cinco de Mayo party or just preparing dinner for the family, this page will help you learn how to make enchiladas at home.

An enchilada consists of a filled corn tortilla baked in a sauce. There are as many different enchilada recipes as there are people who like enchiladas, with versions using a variety of meats like beef, chicken and pork as well as vegetarian and even vegan versions. Meat may be one popular choice of filling, but other versions may have cheese, beans, vegetables or chili. Similarly, there are many ways to vary the sauce, including adding the amount of spice to limit or increase the hot flavor. By following the tips on this page, you should be able to prepare enchiladas that you, your friends and your family will enjoy.

• 12 tortillas, corn or flour
• Filling of your choice
• 1 tbsp. olive oil
• 1 red onion, chopped
• 2 cloves garlic
• 1 cup salsa
• 1 28-oz. can stewed tomatoes
• 1 cup shredded cheese, cheddar or monterrey jack work well

Filling Options

• Boneless, skinless chicken breast, cooked and shredded
• Shredded cheese like cheddar, longhorn or monterrey jack
• Black beans, corn, onion and tomato
• Ground beef, cooked and drained
• Chili
• Cottage cheese, onion, cheese and a meat like chicken or beef
• Crumbled chorizo, cooked and drained

1. Corn tortillas tear easily when cold. You can soften them by heating them briefly in a hot skillet or a microwave, which will make them easier to handle.
2. Place the warm tortilla on your work surface.
3. Place the enchilada filling on the bottom third of the tortilla. Don't spread the filling all the way to the bottom or sides.
4. Fold the bottom edge of the tortilla up over the filling.
5. Beginning at the bottom, roll the tortilla up completely.
6. Place the tortilla in a baking dish, seam side down.
7. Repeat with the remaining tortillas.

• Heat the olive oil in a large skillet. Add in the onion and cook for about five minutes. Stir in the garlic and cook for an additional minute. Add in the salsa and stewed tomatoes. Cook for a few minutes until the sauce thickens.

• Cover the enchiladas with sauce, top with shredded cheese, and bake until the enchiladas are hot, the cheese is melted, and the sauce is bubbling. This will usually take approximately 15-20 minutes at 350 degrees.

• Take the enchilada pan out of the oven carefully, as the sauce will be extremely hot. Lift the enchiladas out of the pan with a large spatula, being careful not to break them. Place one or two on a plate, and accompany with rice and beans. Garnish with chopped green onion or cilantro, as desired.