How to Make Enchilada Recipes Recipe

Enchiladas are a beloved Mexican dish known for their flavorful fillings, savoury sauce, and gooey melted cheese. These versatile and satisfying rolled tortillas can be filled with a variety of ingredients, from tender shredded chicken to hearty black beans and vegetables. Whether you prefer red sauce, green sauce, or a combination of both, enchiladas are easy to customize to suit your taste preferences. In this article, we'll explore two delicious enchilada recipes: Chicken Enchiladas with Red Sauce and Black Bean and Vegetable Enchiladas with Green Sauce. Let's dive into the recipes and learn how to make these mouthwatering dishes!

- 2 cups shredded cooked chicken

- 1 cup shredded Monterey Jack cheese, divided

- 1/2 cup chopped onion

- 1/2 cup chopped bell pepper

- 1 (4-ounce) can of diced green chillies

- 1 teaspoon ground cumin

- 1/2 teaspoon chilli powder

- 1/4 teaspoon garlic powder

- Salt and black pepper to taste

- 8 small flour tortillas

- 1 (10-ounce) can red enchilada sauce

- Chopped fresh cilantro for garnish (optional)

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. In a large mixing bowl, combine the shredded chicken, 1/2 cup shredded Monterey Jack cheese, chopped onion, chopped bell pepper, diced green chillies, ground cumin, chilli powder, garlic powder, salt, and black pepper. Stir until well combined.

3. Place a spoonful of the chicken mixture onto each flour tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.

4. Pour the red enchilada sauce evenly over the rolled enchiladas, covering them completely.

5. Sprinkle the remaining 1/2 cup shredded Monterey Jack cheese over the top of the enchiladas.

6. Cover the baking dish with aluminium foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

7. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.

8. Garnish the chicken enchiladas with chopped fresh cilantro, if desired, and serve hot.

- 1 (15-ounce) can black beans, drained and rinsed

- 1 cup frozen corn kernels, thawed

- 1 cup diced bell pepper (any colour)

- 1 cup diced zucchini

- 1 cup diced onion

- 1 (4-ounce) can of diced green chillies

- 1 teaspoon ground cumin

- 1/2 teaspoon chilli powder

- 1/4 teaspoon garlic powder

- Salt and black pepper to taste

- 8 small flour tortillas

- 1 (10-ounce) can green enchilada sauce

- 1 cup shredded Mexican blend cheese

- Chopped fresh cilantro for garnish (optional)

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. In a large mixing bowl, combine the black beans, corn kernels, diced bell pepper, diced zucchini, diced onion, diced green chillies, ground cumin, chilli powder, garlic powder, salt, and black pepper. Stir until well combined.

3. Place a spoonful of the black bean and vegetable mixture onto each flour tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.

4. Pour the green enchilada sauce evenly over the rolled enchiladas, covering them completely.

5. Sprinkle the shredded Mexican blend cheese over the top of the enchiladas.

6. Cover the baking dish with aluminium foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

7. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.

8. Garnish the black bean and vegetable enchiladas with chopped fresh cilantro, if desired, and serve hot.

These two enchilada recipes are sure to satisfy your craving for authentic Mexican flavours. Whether you choose the classic Chicken Enchiladas with Red Sauce or the vegetarian-friendly Black Bean and Vegetable Enchiladas with Green Sauce, both dishes are easy to make and burst with deliciousness. So gather your ingredients and get ready to enjoy these mouthwatering enchiladas with your family and friends!