Enchilada Recipes That Disappear Before the Cheese Stops Bubbling: 16 Red, Green and Creamy Pans for Busy Weeknights

Enchilada recipes are the quiet heroes of the family dinner rotation, because one pan feeds everybody and nobody complains about leftovers. The name comes from the Spanish word enchilar, which means to season with chile, and that is the whole idea: warm tortillas, a simple filling and a sauce that soaks into every bite. Home cooks clearly agree. One beef enchilada video from a family cooking channel has passed 3.7 million views on YouTube, and red, green and creamy versions keep showing up in home kitchens every fall. So we gathered 16 enchilada recipes for every kind of night, from a cheesy beef pan and classic red chicken to creamy suizas, deep dark mole, New Mexico stacked plates, a slow cooker shortcut and even breakfast. Pick a sauce, grab a stack of tortillas and get ready for the corner piece fight..

Cheesy Beef Enchiladas, the King of Enchilada Recipes

If you only learn one of these enchilada recipes, make it this one. Seasoned ground beef and onion get rolled into warm corn tortillas, tucked into a baking dish, drowned in red chile sauce and buried under cheddar and Monterey Jack. It is the dish that made this beef enchiladas video from Simply Mama Cooks pass 3.7 million views, and once you taste the homemade sauce you will see why. Lightly frying each tortilla first keeps it soft and stops it from tearing..

You will need: 1 lb ground beef, 1 small onion, 2 cloves garlic, 1 tsp cumin, 12 corn tortillas, 2 1/2 cups red enchilada sauce, 2 cups shredded cheddar and Monterey Jack, avocado, cilantro and crema for topping.

How to make it: 1. Brown the beef with the onion, garlic and cumin, then stir in 1/2 cup of the sauce. 2. Warm the tortillas in a little oil so they bend without cracking. 3. Fill each tortilla with beef and a pinch of cheese, roll and place seam side down. 4. Pour over the rest of the sauce and top with cheese. 5. Bake at 350°F for 20 minutes until bubbling, then top with avocado and cilantro.

Classic Red Chicken Enchiladas

Among traditional enchilada recipes, this is the version you find at family tables all over Mexico and the American Southwest. Shredded chicken is rolled into corn tortillas that have been dipped in a smooth red guajillo chile sauce, then finished with crumbled queso fresco, thin rings of white onion and a swirl of crema. The sauce is earthy rather than fiery, so even kids usually go back for seconds. Poach the chicken in salted water with onion and garlic and keep that broth, because it makes the sauce taste much richer.

You will need: 3 cups shredded cooked chicken, 12 corn tortillas, 2 1/2 cups red guajillo chile sauce, 1 cup crumbled queso fresco, 1/2 white onion sliced into rings, crema, cilantro, Mexican rice and refried beans on the side.

How to make it: 1. Warm the sauce in a wide skillet. 2. Dip each tortilla in the sauce for a few seconds to soften it. 3. Fill with chicken, roll and line up on a platter or baking dish. 4. Spoon extra sauce over the top. 5. Finish with queso fresco, onion, crema and cilantro and serve with rice and beans.

Enchiladas Verdes With Tangy Tomatillo Sauce

Green enchilada recipes get their bright, tangy flavor from tomatillos, the little green fruits wrapped in papery husks. Roasted or simmered with jalapeno, onion and garlic, then blended with cilantro, they become a sauce that tastes fresh and lively next to rich melted cheese. Many families make a double batch of salsa verde on Sunday and use it all week. If your tomatillos are very sour, a small pinch of sugar in the blender balances the sauce without making it sweet.

You will need: 1 1/2 lb tomatillos husked, 1 to 2 jalapenos, 1/2 onion, 2 cloves garlic, 1 handful cilantro, 3 cups shredded chicken or cheese, 12 corn tortillas, 2 cups shredded Monterey Jack, red rice to serve.

How to make it: 1. Simmer the tomatillos, jalapenos, onion and garlic in water for 10 minutes until soft. 2. Blend with cilantro and a little cooking water, then season with salt. 3. Fill warm tortillas with chicken or cheese and roll. 4. Cover with the green sauce and cheese. 5. Bake at 375°F for 15 to 20 minutes until the cheese melts.

Creamy Green Chile Chicken, Star of Potluck Enchilada Recipes

Of all the creamy enchilada recipes, this is the one people ask you to bring to every potluck. Instead of a tomato sauce, it uses a quick white sauce made with butter, flour and chicken broth, then stirs in mild diced green chiles and a little cream. The result is silky, gently spicy and perfect for anyone who finds red sauce too strong. Rotisserie chicken makes it a 40 minute dinner, and it reheats beautifully for lunch the next day.

You will need: 3 cups shredded rotisserie chicken, 2 cans (4 oz each) diced green chiles, 3 tbsp butter, 3 tbsp flour, 2 cups chicken broth, 1/2 cup heavy cream, 10 flour tortillas, 2 cups shredded Monterey Jack.

How to make it: 1. Melt the butter, whisk in the flour and cook for 1 minute. 2. Whisk in the broth and simmer until thick, then stir in the cream and half the green chiles. 3. Mix the chicken with the remaining chiles and 1 cup of cheese. 4. Fill and roll the tortillas, place in a dish and pour over the sauce. 5. Top with cheese and bake at 375°F for 20 to 25 minutes.

Tex-Mex Cheese Enchiladas With Chili Gravy

Walk into an old Texas diner and ask for their enchilada recipes, and this is the plate you will get: cheese enchiladas smothered in a thick, dark chili gravy and topped with chopped raw onion. The gravy starts with a simple roux of oil and flour, then gets chili powder, cumin, garlic and broth. It is pure Tex-Mex comfort, and it sits happily next to the other favorites in our Tex-Mex classics gallery. Use a mix of cheddar and a good melting cheese so the filling turns soft and gooey.

You will need: 12 corn tortillas, 3 cups shredded cheddar and Colby, 1 small onion finely chopped, 1/4 cup oil, 1/4 cup flour, 3 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 2 cups beef or chicken broth.

How to make it: 1. Heat the oil, whisk in the flour and cook until light brown. 2. Add the spices, then slowly whisk in the broth and simmer until thick. 3. Fill warm tortillas with cheese and a little onion, roll and place in a dish. 4. Pour over the chili gravy and add more cheese. 5. Bake at 400°F for 15 minutes and finish with onion.

Enchiladas Suizas, the Creamiest of All Enchilada Recipes

Suizas means Swiss style, a playful nod to the dairy that makes these enchiladas so rich. Chicken is rolled in tortillas, covered with a green tomatillo sauce blended with cream, then topped with melted white cheese that browns in the oven. The dish became famous in Mexico City cafes in the last century and is still a favorite on weekend menus. Add slices of avocado and red onion on top for color and a fresh crunch against the creamy sauce.

You will need: 3 cups shredded chicken, 12 corn tortillas, 2 cups salsa verde, 1 cup heavy cream or Mexican crema, 2 cups shredded mozzarella or Oaxaca cheese, 1 avocado, 1/2 red onion, cilantro.

How to make it: 1. Blend the salsa verde with the cream until smooth and warm it gently. 2. Soften the tortillas, fill with chicken and roll. 3. Pour half the sauce into a dish, add the enchiladas and cover with the rest. 4. Top with cheese and bake at 400°F for 15 to 20 minutes until golden in spots. 5. Garnish with avocado, onion and cilantro.

Enchiladas de Mole

Mole is one of the great sauces of Mexican cooking, a deep, dark blend of dried chiles, nuts, seeds, spices and a little chocolate. Mole enchilada recipes are a smart way to enjoy it on an ordinary weeknight, especially if you have mole left over from a celebration or buy a good jar of mole paste. The tortillas are dipped in warm mole, filled with chicken and finished with crema, sesame seeds and onion. Thin the paste with broth until it coats the back of a spoon.

You will need: 3 cups shredded chicken, 12 corn tortillas, 1 cup mole paste, 3 to 4 cups chicken broth, Mexican crema, toasted sesame seeds, sliced white onion, crumbled queso fresco.

How to make it: 1. Warm the mole paste with the broth, stirring until smooth and slightly thick. 2. Dip each tortilla briefly in the warm mole. 3. Fill with chicken, fold or roll and place on plates. 4. Spoon more mole over the top. 5. Finish with crema, sesame seeds, onion and queso fresco and serve right away.

New Mexico Stacked Enchiladas, the Fastest Enchilada Recipes

In New Mexico, enchiladas are often stacked flat like pancakes instead of rolled. Corn tortillas, sometimes blue corn, are layered with red or green chile sauce, cheese and onion, then baked until melted and crowned with a fried egg. Locals will ask if you want red, green or both, which they call Christmas. Stacking is faster than rolling, so it is a great choice when you are cooking for one or two and want dinner on the table in 20 minutes.

You will need: 6 corn tortillas (blue corn if you can find them), 1 1/2 cups red or green chile sauce, 1 1/2 cups shredded cheddar, 1/2 onion finely chopped, 2 eggs, shredded lettuce and tomato to serve.

How to make it: 1. Warm the chile sauce in a small pan. 2. Lightly fry each tortilla in a little oil until soft. 3. On an oven safe plate, layer tortilla, sauce, cheese and onion three times. 4. Bake at 400°F for 8 to 10 minutes until the cheese melts. 5. Top with a fried egg and serve with lettuce and tomato.

Black Bean and Sweet Potato Enchilada Recipes for Meatless Nights

Meatless nights do not have to feel like a compromise. Roasted sweet potato brings a soft, sweet bite, black beans add heartiness and corn adds little pops of sweetness, all rolled into tortillas and baked under red sauce and cheese. This is one of those enchilada recipes that even meat lovers request again. Roast the sweet potato cubes until the edges caramelize, because that browned flavor carries through the sauce. Pickled red onions and toasted pepitas on top make it look like a restaurant plate.

You will need: 2 medium sweet potatoes cubed, 1 can black beans drained, 1 cup corn, 1 tsp cumin, 1 tsp smoked paprika, 10 flour tortillas, 2 1/2 cups red enchilada sauce, 2 cups shredded cheese, pickled red onions, pepitas.

How to make it: 1. Roast the sweet potato with oil, cumin and paprika at 425°F for 25 minutes. 2. Mix with the beans, corn and 1 cup of cheese. 3. Fill and roll the tortillas and place in a dish. 4. Cover with sauce and the rest of the cheese. 5. Bake at 375°F for 20 minutes and top with onions and pepitas.

Shrimp Enchiladas in Chipotle Cream Sauce

Shrimp enchilada recipes feel special enough for company but cook faster than almost anything else in this list. The shrimp only need two minutes in the pan before they are rolled up, then everything bakes under a creamy chipotle sauce that is smoky, mildly spicy and a little sweet. Do not overcook the shrimp in the skillet, because they will finish in the oven. A bright mango pico de gallo on the side cuts through the richness and makes the plate taste like a beach vacation.

You will need: 1 lb medium shrimp peeled, 1 tbsp butter, 2 cloves garlic, 1 cup sour cream, 1/2 cup milk, 1 to 2 chipotle peppers in adobo, 8 flour tortillas, 2 cups shredded Monterey Jack, lime and cilantro.

How to make it: 1. Saute the shrimp and garlic in butter for 2 minutes, then chop. 2. Blend the sour cream, milk and chipotle until smooth. 3. Mix the shrimp with 1 cup of cheese and a few spoons of sauce. 4. Fill and roll the tortillas, pour over the remaining sauce and add cheese. 5. Bake at 375°F for 15 to 18 minutes.

Pulled Pork Enchiladas With Salsa Verde

Leftover pulled pork turns into a brand new dinner when you roll it into tortillas and smother it with salsa verde. The tangy green sauce cuts through the rich, tender pork, and a cast iron skillet gives the edges a little crisp. Top with pickled jalapenos, cotija and radish slices for crunch, a trick that works with most enchilada recipes. If you are starting from scratch, cook a pork shoulder in the slow cooker with cumin, oregano and orange juice the day before, then shred it and save the juices for extra moisture.

You will need: 3 cups shredded cooked pork, 2 cups salsa verde, 8 flour tortillas, 2 cups shredded Monterey Jack, pickled jalapeno slices, crumbled cotija, sliced radishes, cilantro.

How to make it: 1. Toss the pork with 1/2 cup salsa verde. 2. Spread a little salsa in a greased 12 inch cast iron skillet. 3. Fill and roll the tortillas and pack them into the skillet. 4. Pour over the remaining salsa and top with cheese. 5. Bake at 400°F for 20 minutes, then add jalapenos, cotija and radish.

Spinach and Mushroom Enchiladas

This vegetarian pan is creamy, savory and one of the most filling meatless enchilada recipes you can make. Mushrooms are browned until meaty, spinach is wilted down with garlic, and both get folded with soft cream cheese and a little shredded cheese before rolling. A light white sauce on top keeps the tortillas tender, and a sprinkle of red pepper flakes gives a gentle kick. It is a smart way to sneak extra greens onto the table, and it freezes well for busy weeks when nobody has time to cook.

You will need: 8 oz mushrooms sliced, 6 oz fresh spinach, 2 cloves garlic, 4 oz cream cheese, 2 cups shredded Monterey Jack, 10 corn or flour tortillas, 2 cups white sauce or green chile cream sauce, red pepper flakes.

How to make it: 1. Brown the mushrooms in a dry skillet, then add garlic and spinach until wilted. 2. Stir in the cream cheese and 1 cup of shredded cheese. 3. Fill and roll the tortillas. 4. Pour over the sauce and top with the rest of the cheese. 5. Bake at 375°F for 20 minutes and finish with pepper flakes.

Layered Beef Enchilada Casserole Recipe

Some nights you do not want to roll a single tortilla, and that is where layered enchilada recipes like this casserole come in. Think of it as Mexican lasagna: tortillas, seasoned beef with beans and corn, red sauce and cheese stacked in a 9×13 dish and baked until bubbling. It slices into neat squares, which makes it perfect for potlucks and school night dinners. Let it rest for 10 minutes before cutting so the layers hold together, then go wild with olives, tomatoes and sour cream.

You will need: 1 lb ground beef, 1 can black beans drained, 1 cup corn, 1 packet or 2 tbsp taco seasoning, 12 corn tortillas, 2 1/2 cups red enchilada sauce, 3 cups shredded cheddar, olives, tomatoes and sour cream to top.

How to make it: 1. Brown the beef, then stir in the seasoning, beans and corn. 2. Spread a little sauce in a 9×13 dish and add a layer of tortillas. 3. Add beef, sauce and cheese, then repeat twice. 4. Cover with foil and bake at 375°F for 20 minutes, then uncover for 10 more. 5. Rest 10 minutes, slice and add toppings.

Slow Cooker Chicken Enchilada Casserole

Put this together in the morning and come home to a pot of cheesy, saucy enchilada goodness. Raw chicken breasts cook right in the red sauce until they shred with a fork, then torn tortillas and cheese are layered in for the last hour. There is no rolling and no oven, which makes it one of the easiest enchilada recipes for working parents. Serve it with tortilla chips and guacamole, and freeze any leftovers in single portions for quick lunches.

You will need: 1 1/2 lb boneless chicken breasts, 2 1/2 cups red enchilada sauce, 1 can black beans drained, 1 cup corn, 1 tsp cumin, 10 corn tortillas torn into pieces, 2 1/2 cups shredded cheese, guacamole and chips to serve.

How to make it: 1. Add the chicken, sauce and cumin to the slow cooker and cook on low for 5 to 6 hours. 2. Shred the chicken in the pot and stir in the beans and corn. 3. Layer in the torn tortillas and 2 cups of cheese. 4. Top with the rest of the cheese and cook on low for 45 minutes. 5. Scoop into bowls and serve.

Breakfast Enchilada Recipes for Lazy Weekends

Enchiladas for breakfast might sound wild until you try them. Soft scrambled eggs, crumbled breakfast sausage and crispy diced potatoes get rolled into flour tortillas, covered with red chile sauce and cheese, then topped with fried eggs. It is hearty, a little spicy and a fun change from the usual weekend pancakes. You can assemble the whole dish the night before, keep it covered in the fridge and bake it in the morning while the coffee brews.

You will need: 8 eggs, 1/2 lb breakfast sausage, 2 cups diced cooked potatoes, 8 flour tortillas, 2 cups red enchilada sauce, 2 cups shredded cheddar, 2 fried eggs to top, avocado and cilantro.

How to make it: 1. Brown the sausage and potatoes in a skillet. 2. Softly scramble the eggs and fold them into the sausage mixture. 3. Fill and roll the tortillas and place in a dish. 4. Pour over the sauce and top with cheese. 5. Bake at 375°F for 20 minutes, then top with fried eggs, avocado and cilantro.

Homemade Red Enchilada Sauce in 15 Minutes

The secret behind the best enchilada recipes is often the sauce, and making it at home takes about 15 minutes. A little oil and flour make a quick roux, then chili powder, cumin, garlic and oregano bloom in the warm fat before broth and tomato paste turn it into a smooth, glossy sauce. It tastes fresher than canned and you control the heat and salt. Make a double batch and freeze it in jars so the next pan of enchiladas is ready in no time.

You will need: 2 tbsp oil, 2 tbsp flour, 3 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 2 tbsp tomato paste, 2 cups chicken or vegetable broth, salt to taste.

How to make it: 1. Heat the oil in a saucepan and whisk in the flour for 1 minute. 2. Add the chili powder, cumin, garlic powder and oregano and stir for 30 seconds. 3. Whisk in the tomato paste and broth. 4. Simmer for 10 minutes until slightly thick and season with salt. 5. Use right away or cool and freeze for up to 3 months.