15 enchilada bake recipes

Easy chicken and bean enchiladas rolled in corn tortillas with hearty baked beans, picante sauce, and melted cheese. A 5-ingredient Mexican-inspired dinner baked in 30 minutes for a warm, saucy, family-friendly meal any night of the week.

Creamy chicken enchiladas filled with cream cheese, Monterey Jack, almonds, and green onions, baked in mild enchilada sauce and topped with avocado-sour cream. Enchiladas suizas in 30 minutes flat.

Layered enchilada pie with seasoned ground beef, green chiles, two cheeses, and flour tortillas baked in enchilada sauce. Cut into squares and topped with sour cream.

Fiesta enchiladas loaded with seasoned ground beef, spinach, and Parmesan, wrapped in corn tortillas and baked with enchilada sauce and Monterey Jack cheese. A crowd-sized recipe for 12.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Chard enchiladas: corn tortillas rolled with sautéed Swiss chard in a creamy cheddar bechamel, topped with hot salsa and baked. A vegetarian weeknight alternative to meat fillings.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Seasoned ground beef, lettuce, tomatoes, and cheddar roll up in flour tortillas with a creamy chile-spiked white sauce. Bake until bubbly for enchilada-style burritos.

Layered ground turkey, corn tortilla strips, salsa, sour cream, and melted cheddar baked into a bubbly Mexican-style casserole. Think enchiladas without the rolling, ready in about an hour.

Chile casserole layered with beef-mushroom freezer mix, enchilada sauce, green and red chiles, corn chips, and melted cheddar. A quick Tex-Mex bake using make-ahead freezer staples.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Enchilada chili dogs roll a hot dog and a smear of chili sauce inside a soft tortilla, then bake until golden. A fun, hand-held, kid-friendly mashup of two cookout favorites.

Flour tortillas stuffed with chopped turkey, ricotta, cheddar, green chiles, and coriander, baked in a salsa-tomato sauce until bubbly. These freezer-friendly turkey enchiladas are perfect for meal prep or a quick weeknight Tex-Mex dinner.