10/11/2026
Looking for a different way to make enchiladas. Here are a few to try.
Easy Enchiladas Recipes
Black Bean Enchiladas Recipe
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup shredded cheddar cheese
- 1½ cups red enchilada sauce
- 8 corn or flour tortillas
- ½ cup diced onions
- ½ tsp chili powder
- ½ tsp ground cumin
- 2 tbsp chopped fresh cilantro, optional
Serves: 8 | Bake Time: 30 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Combine the black beans, corn, diced onions, chili powder, cumin, and ½ cup cheddar in a bowl. Spread about ½ cup enchilada sauce over the bottom of the dish, divide the filling among the tortillas, roll them tightly, and arrange seam-side down. Pour the remaining enchilada sauce evenly over the rolls and sprinkle with the remaining cheddar. Cover loosely with foil and bake for 20 minutes, then uncover and bake another 10 minutes until the cheese is melted and the sauce is bubbling. Rest for 5 minutes and garnish with cilantro and a little diced onion before serving.
Cheesy Chicken Enchiladas Recipe
Ingredients
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 1½ cups red enchilada sauce
- 8 flour tortillas
- 1 can (4 oz) diced green chiles, drained
- ½ cup sour cream
- ½ tsp garlic powder
- ½ tsp ground cumin
- Salt and black pepper to taste
Serves: 8 | Bake Time: 30 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Combine the shredded chicken, sour cream, green chiles, garlic powder, cumin, and 1 cup cheddar, seasoning lightly with salt and black pepper. Spread ½ cup enchilada sauce over the bottom of the dish, divide the chicken filling among the tortillas, roll tightly, and arrange seam-side down. Pour the remaining sauce evenly over the enchiladas and cover with the remaining cheddar. Cover loosely with foil and bake for 20 minutes, then uncover and bake for 10 minutes until bubbling and golden around the edges. Let rest for 5 minutes before serving.
Sour Cream Chicken Enchiladas Recipe
Ingredients
- 3 cups cooked shredded chicken
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles, drained
- 1½ cups shredded Monterey Jack cheese
- 8 flour tortillas
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup chicken broth
- Salt and black pepper to taste
Serves: 8 | Bake Time: 30 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Mix the sour cream, cream of chicken soup, chicken broth, green chiles, garlic powder, and onion powder until smooth, then spread a thin layer in the bottom of the dish. Combine the chicken with ½ cup Monterey Jack and a few spoonfuls of the sauce, divide among the tortillas, roll tightly, and arrange seam-side down. Spoon the remaining sour cream sauce evenly over the enchiladas and sprinkle with the remaining cheese. Cover loosely with foil and bake for 20 minutes, then uncover and bake another 10 minutes until hot, bubbling, and lightly golden. Rest for 5 minutes before serving.
White Chicken Enchiladas Recipe
Ingredients
- 3 cups cooked shredded chicken
- 1½ cups shredded Monterey Jack cheese
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 can (4 oz) diced green chiles, drained
- 8 flour tortillas
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ cup chicken broth
- Salt and black pepper to taste
Serves: 8 | Bake Time: 30 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Stir together the cream of chicken soup, sour cream, chicken broth, green chiles, onion powder, and garlic powder until creamy and season lightly with salt and black pepper. Mix the shredded chicken with ½ cup Monterey Jack and a few spoonfuls of sauce, then divide among the tortillas, roll tightly, and place seam-side down in the dish. Pour the remaining white sauce evenly over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes, then uncover and bake for 10 minutes until the sauce bubbles and the cheese is melted with lightly golden spots. Rest for 5 minutes before serving.
Ground Beef Enchiladas Recipe
Ingredients
- 1 lb ground beef
- 1 cup diced onions
- 2 cups shredded cheddar cheese
- 1½ cups red enchilada sauce
- 8 flour tortillas
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and black pepper to taste
Serves: 8 | Bake Time: 30 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Cook the ground beef and diced onion in a skillet over medium-high heat, breaking the meat into crumbles, until browned and fully cooked, then drain excess grease. Stir in the chili powder, cumin, garlic powder, salt, and black pepper, then mix in ½ cup cheddar. Spread ½ cup enchilada sauce over the baking dish, fill and tightly roll the tortillas, and arrange them seam-side down. Pour the remaining sauce over the enchiladas and top with the remaining cheddar. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes until the cheese is melted and bubbling. Rest for 5 minutes before serving.
Green Chile Chicken Enchiladas Recipe
Ingredients
- 3 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles, drained
- 1½ cups shredded Monterey Jack cheese
- 8 flour tortillas
- ½ cup sour cream
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ cup chicken broth
- Salt and black pepper to taste
Serves: 8 | Bake Time: 30 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Combine the shredded chicken, diced green chiles, cumin, garlic powder, ½ cup Monterey Jack, and a few spoonfuls of green enchilada sauce. Mix the remaining enchilada sauce with the sour cream and chicken broth until smooth, then spread a thin layer over the bottom of the dish. Divide the chicken filling among the tortillas, roll tightly, and arrange seam-side down. Pour the creamy green chile sauce evenly over the enchiladas and sprinkle with the remaining Monterey Jack. Cover loosely with foil and bake for 20 minutes, then uncover and bake another 10 minutes until bubbling and lightly golden. Let rest for 5 minutes before serving.
Recipe made by: Easy Steps Recipes
