Enchilada recipes

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Start a fiesta in your kitchen with this scrumptious dish that is fun to make by yourself or with friends!

If you want enchiladas that, aren't really enchiladas, them this is it. Quick and Easy. Non nutritious, certainly delicious.

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.

Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.

Layered chicken enchilada casserole stacks torn corn tortillas with cream of chicken soup, green chiles, evaporated milk, and shredded Swiss cheese. Pantry-friendly weeknight dinner ready in 30 minutes.

A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.

Enchiladas Nortenas with Grilled Chicken and Queso Quesadilla recipe

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

This is a great dish for a quick dinner. Lots of flavor and plenty for everyone!

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.

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.

Creamy kidney bean dip blended with cream cheese, picante sauce, green enchilada sauce, and chili powder. A no-cook Mexican-style dip for chips and vegetables.

Velvety tomatillo cream sauce blended from tangy tomatillos and green chiles with heavy cream, egg, and a pinch of coriander. Five ingredients, 15 minutes, and endlessly versatile over enchiladas, tacos, or grilled chicken.

I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.