Enchiladas

Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. My mother, a fifth generation hispanic Arizonian, learned this recipe from my grandmother. Note that there are many kinds of enchiladas – green chile, shrimp, chicken, red chili – to name a few. This recipe is much more “Tex Mex” than Mexican, and is very easy make. This enchiladas recipe is probably our favorite recipe on the entire website.

Enchiladas Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4.

A note about the tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.

Ingredients

  • Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
  • 12 corn tortillas
  • 1 medium onion, chopped
  • 1 clove of garlic, minced
  • 1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
  • 3 Tbsp of tomato paste
  • 1 cup water
  • 1 cup of canned crushed tomatoes (preferably fire roasted)
  • Olive oil
  • 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
  • A handful of cilantro
  • 1 cup of sour cream
  • Half a head of iceberg lettuce

Method

1 Preheat oven to 350 degrees F.

2 In a large fry pan at medium-high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Links:
Red Chili Chicken Enchiladas

87 Comments

  1. Mary

    Thanks for the great recipe. I didn’t know how to cook with corn tortillas and your method worked wonderfully. The sauce is yummy as written and I can envision using it as a launching pad for experimentation.

  2. Dina T

    WOW!!!

    Your receipe was JUST WONDERFUL!!! I still have to taste in my mouth. The receipe was to a “T”. Thank you for this wonderful receipe site.

  3. Vladimir

    Is using flour tortillas a no-no here? No frying of course. I know it wouldn’t be traditional, but would it still be good?

  4. Elise

    Hi Judy – I’ve never tried freezing them. They do, however, refrigerate well and make great leftovers.

    Hi Vladimir – Using flour tortillas with this recipe would completely change the recipe. Personally, I wouldn’t do it, if I wanted to use flour tortillas in an enchiladas recipe I would search for recipe that called for flour tortillas. But that said, I’m all in favor of experimentation. If you try it, let us know how it turned out!

  5. Kristi

    This recipe looks really good, but I have one question. I have an onion allergy. Certain recipes are fine omitting it, any idea about this one? I have traditionally stayed away from Enchiladas because of onion and would like to try this (I have a salsa I love using). My husband loves enchiladas and I know he would like me to make them.

    Note from Elise: What do you usually substitute for onions? Don’t know what to say here other than try it without the onions and see if you like it.

  6. rebecca

    this was so great!!!!

    A friend of mine made chicken enchiladas and he did something that would admittedly make die hard, traditional enchilada fans scream – he cooked shredded chicken in a skillet, then mixed cream cheese in with it! my first thought was “eeeew”, but they turned out delicious!

    thanks for the great site!

  7. Anonymous

    I tried this last night and it was just too tomatoey. I used jarred salsa and fire roasted tomatoes? And followed the rest of the recipe as written. Is there a particular kind of salsa that works well? I love the idea of this recipe but it just wasn’t tasty with the salsa I tried. DH was nice about it but he didn’t take any leftovers to work like he normally does.

  8. theresa

    I’m planning on trying this with prepared salsa. Do you have a favorite brand that works well with this recipe?

  9. Elise

    Hi Jason – jack cheese works well too. Half the time we use jack.

    Hi Theresa – Pace works, as well as Green Mountain salsa. Pace is less expensive.

  10. JohnStanfield

    I’ve always hated homemade enchiladas because I’ve always had to use various packets of “mix with water” powder. I tried this recipe tonight, which was the first time I “made” sauce. WOW! I’m saving this recipe forever!

  11. Aaron

    Sounds good, but why oh why commit the sacrilege of using Iceberg lettuce? The stuff is cheap and awful, a pretend vegetable mass-produced for the sake of the bank balances of bad restaurants who couldn’t care less about food and less still about good vegetables. It has no flavour whatsoever!

  12. Elise

    Hi Aaron,

    I appreciate your your sentiments regarding iceberg lettuce. I have to laugh though, I haven’t been served a salad with iceberg lettuce in a restaurant here in California for years.

    The reason you use iceberg lettuce as an accompaniment to the enchiladas is because it’s the best lettuce for the job in this case. It has a high water content, and it holds its shape when you dress it with salt and vinegar. It is also crunchy. So the taste complement is the cool, salty, crunchy of the salad to the hot, cheesy, smoothness of the enchiladas. It really is the best lettuce for this use.

    If you don’t have access to iceberg lettuce, or are allergic to it as some people are, use another type of lettuce, but make thin slices of the ends of the lettuce that are closest to the core – the whitest, crunchiest part of the lettuce, not the greenest, leafiest end.

  13. Dianne Brown

    I have made this recipe two weekends in a row. First for my husband, second for company. It is absolutely delicious and makes a beautiful presentation. The seasoned lettuce and cilantro on top is a great touch! My guest ask me if I was Mexican, because it was so authentic!

  14. Andy

    This is a great variation on Enchiladas, i made my own salsa, and I used green onions in it. I also added chicken also. I was suprised about how great it tasted. All 6 of us liked it “4 kids.” I would recomend this to anyone that wants GREAT HOME MADE TASTE.

  15. Lou

    Your Mother’s Mexican recipes are so wonderful, especially this one. Does she have a favorite way to make shredded beef for use in enchiladas, tacos etc.? Though many cookbooks have versions, those from personal collections of a cook who knows best from years of experience are most treasured and appreciated. This would be a great addition to your collcection of Mexican/Southwest favorites. Thank you. Lou

  16. Sherry

    Wonderful enchiladas!! Thanks for the recipe and for the tips on how to use corn tortillas! I must say I raised my eyebrows when I saw the vinegar and salt on the lettuce…but I tried it anyway. I think that one thing took the enchiladas from good to GREAT-the flavors blended so well! I am looking forward to making this again–with YOUR salsa. Do you have any suggestions of what to use when you can’t find fire roasted tomatoes and isn’t “fire roasted” a term that usually means it has bell peppers in it?
    Thanks again, this ones a keeper!
    Sherry

  17. Elise

    Hi Sherry – so glad you liked it. If you can’t find fire roasted tomatoes, just use regular canned whole tomatoes. The fire roasted just have the perfect flavor for the enchiladas, that’s all. I think fire roasting just refers to the cooking method. I’ve never found any bell peppers in the fire roasted tomatoes that we use.

  18. Collin

    Great Recipie, I have always had a problem with the tortillas breaking when I wraped them, I guess frying the tortillas for a few seconds is the secret. thanks.

  19. Enrique

    My family calls this particular recipe Entomatadas (Enchiladas are the ones with a darker sauce).

    I wonder if thats just a thing my family does?

    Note from Elise: Hi Enrique, these enchiladas are Tex Mex, not Mexican, which is where there may be some confusion.

  20. DSTEW

    Thanks for the recipe. I added meat to the sauce and to the Enchiladas. Turned out terrific. I should have put some cheese under the layer of meat sauce added at the end to make it cheesier, but now I know, thanks again.

  21. Ted

    wonderful recipe, the salsa I used had crunchy onions and so maybe I should cook the sauce for a while? Plus I put too much sauce on the enchiladas and they became soggy and broke apart. Still the taste was good. I used jack and sharp chedder separately and together. Do most people use taco sized or burritto size tortillas? Thanks I was looking for a simple cheese enchilada recipe and this one seems fine.
    Ted

  22. Elise

    Hi Ted,

    If your salsa’s onions are crunchy, then they probably aren’t cooked, in which case you want to take another look at the salsa you are using. You should be using a cooked salsa, not a fresh tomato/onion salsa. Cooked salsas look more like a chunky pasta sauce. Also, this recipe calls for corn tortillas, not flour tortillas. Corn tortillas do not come in burrito size.

  23. Shelley

    I came to this site looking for a good way to soft fry the tortillas and found this great stacking idea. I have to make 4 dozen enchiladas for my daughter’s birthday tomorrow. I usually use Las Palmas enchilada sauce and ground or shedded beef with onions in addition to the cheese. I also put slided olives on top.

    I will try 1 doz. with your sauce and see what the crowd thinks.

    Thank you so much!

    P.S. I rolled 100 taquitos last night! It’s so much better to make your own good Mexican food than to pay a bundle at a restaurant. You can do for pennies what they charge big buck for.

  24. Sandy

    I noticed on the Chicken Enchiladas you suggested grape oil (and other oils) for their high heat tolerance. How about trying “Rice Bran Oil”, which leaves no aftertaste like olive oil does, and has an extremely high heat tolerance (more so than the others mentioned). I think many people don’t know of this wonderful oil (and it doesn’t go rancid either).

    Note from Elise: I’ve heard good things about rice bran oil.

  25. Adam

    I really enjoyed your recipe. Very quick and easy. Next time I might cut down on the cheese a bit and include some black beans sauteed with cumin and bay leaves in the enchilada stuffing. Mmmmm….

  26. Jenn

    YES! I have been searching for a good cheese enchilada recipe forever. I made a 1/2 batch of these bad boys last week and they were perfect! I used Trader Joe’s Salsa Authentica to make the the sauce – it’s a nice, thin, tomatoey salsa.

    I also made some homemade salsa on the stovetop to use up the rest of the big can of crushed tomatoes. I added onion, garlic, salt, chipotle in adobo, and a lot of fresh cilantro. Perfect on top of the enchiladas!!

  27. Kavi

    Trying out the recipe as I type…. judging from all the comments, looks like it’s gonna be a yummy dinner at my place tonight! :) Not much of a baker, so forgive my ignorance – but do you cover the casserole before putting in oven?

  28. Lynn

    There is just my husband and I and as you cannot make enchiladas for just 2, I invited the neighbors. This recipe is a real hit!!! I used Trader Joe’s salsa, and it was really fresh and not canned tasting. I rolled up leftover chicken, also, along with the cheese and it works! Thanks a lot. I just found this website, searching for enchiladas, and it is already one of my favorites!

  29. Sarah

    I was looking for a more pazzaz flavor and I think I found the perfect recipe! My cousin is marrying a hispanic on Saturday and I would like to impress him alittle with my knowledge of his type of food and I will enjoy the recipe in my own home aswell this spices up all my boring recipes that we eat so much. Thanks again for the perfect enchilada recipe.

  30. beth

    Eventhough I had a fight with my kitchen, this recipe is the bomb!!!!!!! It is very easy to do and makes your mouth water. I made mine like the recipe but I added olives and chicken to the cheese and I served it with rice and beans. thank you so much for this wonderful recipe. I used demulas mango salsa with this recipe good stuff.

  31. kiki

    I like this recipe and will try it tonight. I always fry in rice bran oil because there is no real flavor and the smoke point is higher than grapeseed oil and peanut oil. Plus, rice oil has more antioxidants and vitamin E than most oils.

  32. Jennifer Martin

    This is an absolutely amazing enchilada recipe! I am only 18 and when I served this dish for dinner my whole family said that I should be a cook and that it tasted like a restaurant plate. GREAT RECIPE! I love it! Thank you!

  33. Becky

    The sauce used in this recipe are for entomatadas, which is a tomato-based sauce. The sauce for enchiladas is made from dried chile.

    So, how do you make the sauce for enchiladas? Easy! This is my mom’s recipe. Buy a bag of dried chile pods (like the New Mexican chile pods), tear off the stems, remove the seeds, and soak the pods in warm water (for several minutes) to soften them. Once soft, add the pods, 3-4 garlic cloves, 1/2 tablespoon or so of cumin, and about 1 cup of the water used to soak the pods into a blender. You might have to add more water until you get a smooth consistency. Blend until smooth. Done!

    This sauce is (somewhat) spicy, darker, and delicious! If you use the entire dried chile bag, you’ll have leftover enchilada sauce that you can freeze and use for later. Buen provecho!

  34. Emilia

    I didn’t necessarily use the whole recipe but the part that worked the best (and I’ve made my share of pans of enchiladas) was the preparation of the tortillas – it worked wonderfully – the oil stacking method you described so perfectly! Your writing skills are outstanding.

    Thank you for this site – I find wonderful things and this time the results were so great I had to post!

    ~Happy Eating

  35. Mike C.

    I love enchiladas, and have put up with the fatty, oily fried corn tortillas since I left New Mexico. For lower fat, and better overall eating, I’d recommend just dipping the tortillas in the sauce for a moment before rolling them, so they’re bendy. Flour tortillas work good, too.

    I understood the recipe better when it was said to be “texan”, where they deep fry everything.

  36. Leslie

    Yipppeeeee! I’m so happy to find this recipe. It’s just what I’m looking for. I’ve been the happy recipient of a load of corn tortillas from California friends visiting me in Provence. This recipe goes “under the fork” as soon as possible as I introduce my French friends to Mexican food. Thanks.

    Leslie

  37. JaneHutchi

    WOW! I’ve never made enchiladas before and I did a search for a recipe on the internet. Am I ever glad that this one came up at the top of the list. Absolutely delicious! The only comment I would have is that, in the case of my family, anyway, the recipe really serves 6-8. We added the Spanish Rice recipe and refried beans (from the can, no time for the ‘real deal’- maybe next time) as sides to the enchiladas, which is probably why they fed so many. Glad to have discovered you. I’ll be back.

    Cheers!

  38. Paulina

    Que sabroso….I’m only 15.5 and I made this for my family. Added sauteed chicken, sauteed in cream cheese.
    Great salsa recipe..
    I was looking for something authentic, most Mexican recipes that can be found are very Americanized.
    Gracias. ;-)

    Hi Paulina, glad you liked it! Just so you know, this recipe is way more “TexMex” than Mexican. ~Elise

  39. Kristin

    I just made these last night. They were so yummy. Even my 5 year old son, who saw me chopping onions and told me he wasn’t hungry, said they were delicious. Thanks for the great recipe.

  40. Brian

    That looks good. I make mine with salsa verde.

    9-11 tomatillos (husk tomatoes)
    7 or more jalapeno peppers
    3/4 yellow onion
    2 cloves garlic
    Bundle of cilantro
    Salt to taste (chicken bullion can be substituted)
    1/2 lemon

    Dice and saute the onions until slightly brown, then slice up and saute the tomatillos and jalapeno peppers. Blend using food processor pulse mode. Crush garlic with the flat of a knife and add to blender. Add the cilantro, including the stems (careful not to gum up the blender.) Squeeze the lemon into the mixture and add the salt. The salt is necessary, and without it the salsa tastes weird. Shallots can be substituted for the onion.

    This is a general salsa verde recipe (can be spicy if more chilis are added), but it worked great for enchiladas tonight. I used chicken, but it is just as good with cheese. Flour tortillas do work, but I prefer corn.

  41. Kim

    I just made enchiladas.I am in North Central British Columbia Canada and Mexican Food is only to be had by our friends or the recipes they have passed to us. I just did this recipe mixed with the Chichen Enchilada Recipe, but I used beef. I followed the Carnitas Recipe for the beef, pulled the beef and then baked it in the oven at 400 stirring occasionally then used it with a bit of cheese to stuff the amazing corn soaked fried tortillas…wow.

    I loved the dipping the corn tortillas in the salsa and then frying..they were so easy to work with and so delicious..My husband arrived home as we were setting the Enchiladas in the oven and his comment was “Its smells like Mexico” I did use my own Guac recipe (similiar to yours, no cilantro) I did a cooked salsa verde I learned from a Mexican girlfriend and a salsa mexicana I learnt from my many trips to the Costa Maya and inland Mexico Guanajuato.

    Thank you for the great site, there are recipes here I know I can work with to regionalize the Mexican dishes our family loves, I so would like a Mole Recipe….please

    Mole please elise…..mucho gracias
    KWillick
    Ft St James,BC
    & Mahahual, QRoo, Mx

  42. Bob Clark

    I find to soften tortillas is easier to
    put 2-3 between a wet kitchen towel and
    microwave for 45 seconds.

  43. B.Short- Yucca Valley,Ca.

    I agree with Elise,
    Contrary to popular belief, iceberg lettuce indeed is flavorful. The way to choose the head you will use is to scrape the stem portion where it has been cut, then simply sniff. What you smell is what you get! If the lettuce smells sweet and palatable, it will taste that way also. However, if the odor is bitter or pungent, that instead is how it will taste. Its crisp, watery texture is a definite compliment to ANY saucy Mexican dish. Ole’

  44. Kathy S.

    Made these tonight – The taste was great but the tortillas were like mush. What did I do wrong?

    That’s a tough one, it really depends on the thickness and quality of the tortillas. I find it very hard to buy good corn tortillas outside of the southwest. We get some good ones at Trader Joe’s here in Sacramento, but when I’ve gone to a TJ’s in Massachusetts even the clerk there admitted their tortillas weren’t as good. By good I mean able to hold up to the frying, rolling, and baking. If you have a choice of brands of corn tortillas, try to pick the thickest ones. ~Elise

  45. helen hilton

    Yes, this is more Tex-Mex. In Mexico we don’t use sour cream or cheddar cheese. We use queso regional, fresh white cheese, or Chihuahua, sort of Jack. And we always use iceberg lettuce too! This is a keeper, thanks.

  46. Kyle

    Thanks for the recipe, gonna try it on the weekend. Just wondering, can I add ground beef to this, like put it inside the tortilla? Thanks!

    Sure, just brown the beef first. You might want to add a little chile powder, oregano, and salt to the beef. ~Elise

  47. rose

    I suppose I had unrealistic expectations about this recipe based on all of the reviews, and for the most part, it was pretty darn good…but there were a few hiccups. Now I understand what you mean about this being a “tex-mex” version – we added chipotles in adobo sauce to give the sauce a bit more smoky-ness and heat. We also added roasted pasilla peppers to the enchiladas to jazz them up a bit. These were really good but the tomato-y flavor of the sauce was a bit flat without tweaking. Thanks for sharing –

  48. Sarah

    Anyone ever used canned enchilada sauce? They carry the Hatch brand at my grocery store and I was thinking about trying it.

    You can use canned enchilada sauce in place of step 2 in this recipe, but the taste will be completely different. They will however still be perfectly acceptable enchiladas. Check out the red chili chicken enchiladas here on this site for a different take on enchiladas. ~Elise

  49. Julie

    Why can’t we use fresh salsa? I have a delicious jar of fresh salsa from a friend that I’m dying to use. Should i risk it?

    Would you cook fresh tomatoes for only 10 minutes for a spaghetti sauce? No. The sauce for these enchiladas is a cooked tomato sauce with cooked chiles. If you want to try cooking your fresh salsa for a half hour first, then by all means, try it and let us know how it turns out. My guess is that you will be better off with the cooked/canned type of salsa and that cooking the fresh salsa isn’t going to yield the best results. ~Elise

  50. Maria

    Mmmm….made these for dinner tonight, they are so delicious! Thanks for sharing your family recipe, I will be adding this to my own family recipe file.

  51. Anonymous

    Anyone tried making this recipe ahead?

    We make extra of this every time we make it, just so we can have leftovers. Reheats well. You can easily make this a day ahead of time and just heat it in the oven before serving. ~Elise

  52. Stacia

    Quick question – what kind of vinegar do you use to dress the iceberg lettuce? I have never dressed lettuce with vinegar before. Apple cider, red wine, white?

    Any of those. We usually use cider vinegar or rice vinegar. ~Elise

  53. Guillermo from Boston

    I am going to try the recipe but I have to say no one in my family, or circle of friends, in Mexico ever used canned tomatoes of any kind to make salsas. Ever. Restaurants may do but the homemade enchiladas always have been the best tasting, even better than the famous enchiladas suizas from Sanborns.

    This is a great website, thank you!

  54. Ginger

    I was wondering if it is possible to make this recipe the day ahead, and then bake it the next day? Has anyone tried this? If so, how long did you bake it after taking it out of the refrigerator? I’m excited to try this recipe :).

    That would be easy enough to do. Just bake it until it is heated through and the cheese is melted. ~Elise

  55. John

    I followed the recipe to the T (except for using Flour tortilia) and the enchiladas turned out to be quite soggy…any tips / clues?

    Yes, don’t use flour tortillas. This recipe calls for corn tortillas. They cannot be interchanged in this recipe. ~Elise

  56. Jenny

    I loved all the flavors in this recipe, but my tortillas turned out extremely mushy too. I noticed one post mentioned dipping the tortillas in tomato sauce to soften them up. The corn tortillas I bought were already soft out of the package. Are they supposed to be crisp when purchased? My grocery store didn’t have much of a selection – perhaps I’ll stop at a Mexican grocery out of town next time I’m down that way.

    Unfortunately, there is a wide variety of tortilla quality levels out there. Some packaged corn tortillas just don’t hold up well. Others will hold their shape better. Trader Joe’s in California sells a pretty good brand, but from what I understand, the TJs in Massachusetts sell a wimpy brand. Shop around. See if you can find a brand of tortillas that is a little thicker and sturdier. I do recommend checking out the nearest Mexican market. ~Elise

  57. Jennifer B.

    GREAT RECIPE!! I originally stumbled on this website about 2 years ago and have cooked this enchilada recipe multiple times since then. I have added beef inside the rolled tortillas and chopped/sautéed potatoes a separate time and wanted to say that this recipe has so many possibilities for extra add ins. I love these enchiladas, my husband does and everybody that I’ve cooked it for has always over complimented me on how authentic and delicious they taste. Thanks for sharing the recipe!!!

    - Jennifer B.

  58. Augie Gramaglia

    This is a great website and I’m looking forward to trying this recipe. Are there any brands of cheese you would recommend? I typically buy the bags of premium blend mexican cheese for a dish like this to save time/money and was wondering which you liked the best.

    No brands in particular. ~Elise

  59. Stephanie

    Elise, when you mentioned this recipe at Blogher Food, I knew I had to try it. And it certainly lived up to all my hopes and more. I couldn’t find fire roasted crushed tomatoes, so sadly, I had to use plain. So I added about a table spoon of ancho chili powder and a teaspoon of cumin to the sauce to give it a little more flavor. I found really good corn tortillas made fresh at a Mexican grocery store. I know that helped. It’s 8:30 a.m. and I’m already looking forward to the leftovers tonight. I think you said this is the recipe that made you want to start this blog (to record your family’s food traditions). I can see why.

    Hi Stephanie, I’m so glad you tried it! It’s my favorite home comfort food recipe on the site. We always try to make enough for leftovers, which we usually scarf down for breakfast. ~Elise

  60. ben

    I have made enchiladas numerous times and always it is hard to serve. It sticks to the bottom of the baking dish, eventhough, I grease it. Any advise for me?

    You might try spooning some sauce on the bottom of the pan, before putting in the rolled up tortillas. You might also try using a ceramic or pyrex dish, which may provide more even heating than a metal casserole. You might also try using the convection setting on your oven, which will give you more even heat. And you might try putting the casserole on the top rack (assuming the heating element is on the bottom). ~Elise

  61. Amanda

    This might be stupid, but how do you dress the iceberg lettuce? What is the ratio between vinegar/salt/lettuce? Should the vinegar be sprinkled on, or should I see vinegar collecting at the bottom of the bowl?

    Sprinkle the vinegar on, and sprinkle on salt. Toss. Taste. The vinegar should not be collecting at the bottom of the bowl. ~Elise

  62. Jenna

    These enchiladas were fantastic! So simple and so flavorful. Frying the tortillas in oil before baking makes a world of difference from other enchilada recipes. I’m eating the leftovers at my desk now and had to comment. Thanks for another great recipe!

  63. Sandy

    Enchiladas are in my DNA code too. It’s great to see an enchilada recipe from another girl with Arizona roots. Thanks!
    You might like the presentation of Banco’s enchiladas, they are in little cast iron skillets.

  64. Caroline

    For years I thought enchiladas were some heavy, excessively cheesy concoction. Just recently I discovered they’re rather light, especially if you can control the amount of cheese going into them. Which led me, instinctively, to your blog, because I know you have a solid Tex-Mex repertoire…

    So I made these last night and they were so fantastic that I’m already making a shopping list for the next batch. I filled them with a mixture of black beans and vegetables (squash, zucchini, and corn) that roasted in the oven while I prepared the sauce. Next time I’ll give the sauce a whirl in the blender, as I’m used to it being “saucier” and didn’t like the chunks, but otherwise this recipe is perfect!

    Also, thanks for sharing that tortilla-warming method– I had never seen it and it really speeds up the process. :)

  65. Barbi

    I made these for dinner last night and followed the recipe exactly. AWESOME!!!!!!! These were a HUGE hit with my family! Thanx for sharing this recipe Elise, this is going to become one of our family favorites for sure! Made your Spanish Rice recipe as well with this and it was yummy too! They were great together!

  66. Nadia Alamo

    Any thoughts on the best ways to add tofu to this recipe? Specifically in terms of seasoning or the need to heat through first? Thanks-

    No idea. I don’t usually cook with tofu. ~Elise

  67. Jennifer H.

    The whole family LOVED this recipe — thanks for posting! We’re not eating meat for a month, so it was perfect. (My husband said they tasted just like his favorite tamales.)

    A few variations: Used white corn tortillas, and instead of frying in oil, simply heated in a dry skillet about 30 seconds per side. Had some homemade enchilada sauce on hand, so I stirred the salsa into that. Added a mixture of black beans, corn, zucchini, avocado and canned, chopped green chilies to the cheese filling to amp up the protein/veggie factor. Baked for 30 min. to ensure all the filling ingredients were hot and allow the tortillas to soak up the sauce.

    Note to Nadia — When I made these with tofu, I simply drained it, mashed it, seasoned with a little salt, pepper, cumin, garlic powder and onion powder, stirred in a can of green chilies and used that for the filling with a little cheese. Turned out great!

  68. sarah

    Looks great! Make enchiladas all the time, surprised at how many people here kicked at the type of sauce you used when you specifically said it was your own family’s Tex-Mex version… People!

    Anyway, just wanted to say that my own Arizona great-grandmother taught us all to eat enchiladas with an over-easy egg on top for breakfast. At our family reunion in June we ate Bannie’s tacos & enchiladas in her honor! Talk about que bueno!

  69. Ryan Parrish

    Tried these and very similar to what I had in Veracruz Mexico, I used the non fire roasted tomatoes which were good but kinda bland. I couldn’t find jack cheese so I used Monterrey Jack which was good and I added chicken to it which turned out great thanks again!

  70. Amy

    These were so simple, and delishous – they’ll definitely become a staple in our house. My husband, who detests most things Mexican/Tex-Mex loved them and was upset to find I had already taken the left overs. I can’t wait to try this again and add more to it. I know several readers asked about freezing – has anyone updates as to how they did it and how they turned out? I’d love to do this as a make ahead and freeze prior to baby #2.

  71. susan

    Delicious! I made these two nights ago and Isaac(his favorite meal) wants them again tonight! I have many enchiladas in my day, but these were prefect. Although I was hesitant about he salsa(used Herdez), i think this really made these unique and tasty. I made a chicken version and used both white cheddar and a little jack cheese.
    Eli, whom in the past, would not touch this dish, had two helpings! Thanks again, Elise, for always creating the most simpliest of foods taste restaurant worthy! xx

  72. Ravi

    Delicious! Delicious! Delicious! Tried the recipe last night and it came out great. The sauce was good enough for 8 tortillas and i stuffed tortillas with sauteed green peppers & zuchini like veggie enchilladas.

  73. Tina

    These were so delicious! I halved the recipe, as it was just my boyfriend and me. One problem, though…when I was browning the tortillas, the oil started smoking quite a lot and I ended up burning the tortillas (and the pan). Can they be heated/browned at medium heat, or does it have to be on high heat?

    Otherwise, I made the recipe exactly as written (even made the salsa that was linked in the recipe), and it was amazing!

    Hi Tina – good point. When I first wrote up this recipe we were using an electric stove and you really needed to have the burner on high. Now that we have a high BTU gas range, high heat would definitely be too high. I’ve adjusted the recipe to say medium-high. But actually you just need to use good judgement. If the oil is smoking and burning the tortillas, it’s too hot. Reduce the heat. ~Elise

  74. motomanmatt

    For years I’ve strugled with the corn tortillas splitting and crumbling when I roll them up. Flash frying them on the griddle solves this, making them really flexible! Great! Thanks!!

  75. Melissa

    This just may have become my family’s very favorite recipe! All four of us gave this one a “10″ and believe me, that never happens in this house. This goes into the regular rotation. Thank you so much! (Love your site, BTW.)

  76. Cindy

    Made these for company, and we all thought they were just ok. I used jack cheese and followed the recipe as written. Still on the hunt for a more flavorful Tex Mex cheese enchilada. Any suggestions on how to kick these up with more flavor?

    If you want to spice it up a bit, I would add some chipotle powder, or chipotles in adobo to the sauce. ~Elise

  77. Andrea

    I made these tonight and the taste was fantastic, but the tortillas were total mush. I’m from Pennsylvania and had a hard time finding decent corn tortillas. Does anyone know if I could modify the recipe and use flour tortillas instead?

  78. Ashley

    When I tryed this recipe for the first time it was quite bland and tasteless, I found the other comments misleading for when I started eating the enchiladas that weren’t very good. I tryed it a second time but this time I put chicken and various types of beans but still without luck they still tasted rather bland.I was very disappointed, but I am still looking for a good enchilada recipe.

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.