0 from 0 votes
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.
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
Ingredients
- 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
Instructions
- 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.
- In the bowl, combine the shredded chicken and Mexican cheese blend. Toss well to mix.
- 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.
- Roll the tortillas around the chicken and cheese mixture. Then place each tortilla roll in the baking dish with the flap side down.
- 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.
- Cover the pan with foil and bake the enchiladas for 20 minutes. Then uncover the pan and bake for an additional 5 minutes.
- 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!
Cup of Yum
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
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
% 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.