Enchilada recipes

Chicken pinto bean enchilada bake with melted Velveeta, salsa, olives, and a cornbread-style topping. One-pan Tex-Mex casserole loaded with toppings like avocado, sour cream, and lettuce.

This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!

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.

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.

8 can taco soup, the dump-and-heat dinner that opens eight cans into one pot: chicken, beans, corn, tomatoes, enchilada sauce, and taco seasoning. No chopping, ready in minutes, feeds a crowd.

Saucy Mexican chicken and black bean casserole: shredded chicken in a creamy enchilada sauce melted with cream cheese, layered between corn tortillas with black beans, corn, and olives, under a crunchy chip-and-cheddar crust.

Had some butternut squash, home-boiled black beans and corn tortillas that needed to be used up. This recipe sounded like a perfect fit, and it was very filling and delicious too.

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

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.

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.

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.

Make-ahead beef and bean burritos with enchilada sauce and melty cheddar, wrapped in foil for grab-and-go lunches. Eat them cold or microwave in a minute. Meal prep for the whole week.

Golden chicken cutlets simmered in enchilada sauce with corn, green chiles, and melted cheddar. Roll them up in warm flour tortillas for a 35-minute Tex-Mex dinner.

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.