Enchilada recipes

Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.

Impressive and healthy, realistic portion size. Save up for this one!

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.

Crockpot black bean tortilla soup that simmers all day on enchilada sauce, tomatoes, cumin, and chili powder. Finished with crisp homemade baked tortilla strips and fresh cilantro.

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.

Chimichangas with seasoned ground beef and enchilada sauce wrapped in tortillas and fried crisp. A Southwestern restaurant classic ready in 30 minutes.

El Paso chicken rolls pounded breasts around a cream cheese and salsa filling, then bakes them seam-side down over rice in enchilada sauce. A Tex-Mex one-dish dinner with a creamy surprise inside.

A quick and delicious casserole that will start a fiesta in your kitchen!

Gluten-free Mexican cheese bread made with rice flour, soy flour, enchilada sauce, and grated cheese. A savory quickbread with a spicy kick, no wheat needed.

Chimichangas stuffed with seasoned ground beef and enchilada sauce, fried golden in flour tortillas, and topped with cheddar, lettuce, and green onions. Crispy deep-fried burritos at home.

A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.

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.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.