32 enchilada recipes

This Mexican style enchilada casserole is loaded with flavor. Sauteed vegetables, spices and cheese make this casserole absolutely cheesy and delicious.

This is a cheese enchilada casserole. Beans, cheese, onions, Mexican chile sauce (not very spicy) and corn tortillas are layered in a casserole and then it's baked in the oven until bubbly.

Classic enchiladas verdes layered with corn tortillas, melted cheddar or jack cheese, and a smooth green chili sauce. A quick 30-minute Mexican dinner with simple pantry ingredients.

Corn tortillas layered lasagna-style in a slow cooker with shredded turkey, kidney beans, enchilada sauce, and taco cheese. This set-it-and-forget-it Crock-Pot enchilada pie needs just 5 ingredients and 10 minutes of prep.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

A deconstructed enchilada with black beans, corn, mushrooms, and stewed tomatoes in a cumin-chili broth spooned over warm flour tortillas. Naturally vegan and ready in 30 minutes.

Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.

Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

Shredded chicken enchiladas with sour cream and cheddar rolled in corn tortillas, smothered in a homemade green chili-tomato sauce. A presidential-level Tex-Mex crowd pleaser.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.