Authentic Enchilada Recipe

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  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    45 mins

  • Servings

    7 - 8 servings

  • Calories

    255 kcal

  • Course

    Main Course

  • Cuisine

    Mexican, Tex-Mex

Authentic Enchilada Recipe

This authentic Mexican recipe makes the most cheesy and delicious veggie, beef, or chicken enchiladas with red sauce! They're amazingly easy to prepare with just 4 ingredients, and perfect to feed a crowd.

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Ingredients

Servings
  • 14-16 corn tortillas
  • 3 cups cooked shredded chicken or swap pork or beef
  • 2 cups shredded Mexican cheese blend
  • 2 cup Homemade Red Enchilada Sauce
  • Optional toppings: shredded cabbage, crumbled queso fresco, sliced radishes, slice avocado, chopped cilantro, lime wedges
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Instructions

  1. Preheat the oven to 350°F. Set out a mixing bowl and a 9x13-inch baking dish. Spray the baking dish with nonstick cooking spray.
  2. In the bowl, combine the shredded chicken and Mexican cheese blend. Toss well to mix.
  3. Lay the tortillas out on a clean work surface. Portion the chicken and cheese mixture on one side of each tortilla. You should have approximately 1/3 cup per tortilla.
  4. Roll the tortillas around the chicken and cheese mixture. Then place each tortilla roll in the baking dish with the flap side down.
  5. Pour the homemade red enchilada sauce over the top of the enchiladas. Use a spatula to spread the sauce over every inch of the corn tortillas.
  6. Cover the pan with foil and bake the enchiladas for 20 minutes. Then uncover the pan and bake for an additional 5 minutes.
  7. Top the enchiladas with any sort of enchilada topping you like… Crumbled queso fresco and cilantro or traditional, but you can dress them up with all sorts of cold fresh crunchy veggie toppings!

Notes

  • Transfer the cooled leftovers to an airtight container and keep in the fridge for up to 3 days.
  • To Freeze: I suggest assembling the dish in a disposable aluminum pan, so it can go right from the fridge to the oven.
  • You can put the enchiladas together and freeze unbaked. Or bake the pan, cool completely, then cover tightly with aluminum foil and freeze. They'll keep well in the freezer for up to 3 months. Thaw in the fridge overnight and bake per the recipe instructions.

Nutrition Information

Show Details
Serving 2pc Calories 255kcal (13%) Carbohydrates 29g (10%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 30mg (10%) Sodium 812mg (34%) Potassium 124mg (4%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 669IU (13%) Vitamin C 1mg (1%) Calcium 253mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 7- 8 servings

Amount Per Serving

Calories 255 kcal

% Daily Value*

Serving 2pc
Calories 255kcal 13%
Carbohydrates 29g 10%
Protein 12g 24%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 30mg 10%
Sodium 812mg 34%
Potassium 124mg 3%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 669IU 13%
Vitamin C 1mg 1%
Calcium 253mg 25%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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