This easy homemade enchiladas recipe is one of my husband Mike’s favorite recipes! He loves all things Mexican food and this recipe is popular in our home. It’s in the top 3! It’s in Volume 1 of our Dining On A Dime Cookbook.
If you need a meal that is quick and easy to prepare this is one of my go to recipes! Of course you can make it easier by using Mexican cheese and just sprinkle some onion and garlic powder inside and it’s even quicker.
You can mix and match this recipe any way you want also. Just put some shredded leftover chicken in for chicken enchiladas or add green peppers, cilantro anything you would like for you taste. Easy and adaptable for every family!
Easy Homemade Enchiladas Recipe
- Yield: 4 servings
6–8 tortillas, warmed
1 cup Cheddar cheese
1 cup Monterey Jack cheese
1/2 onion, chopped
1 clove garlic, crushed
1 can of enchilada sauce or homemade (see below)
- Preheat oven to 350º.
- Mix Cheddar cheese, Monterey Jack cheese, onion and garlic.
- Place enchilada sauce in a bowl.
- Dip 1 tortilla into sauce.
- Place in greased 9×9 inch pan.
- Spoon about 1/4 cup of the cheese mixture down the center of each tortilla.
- Roll up and tuck in the ends; place seam sides down.
- Repeat with the rest of the tortillas.
- Top with the remaining enchilada sauce.
- Sprinkle the rest of the cheese on top.
- Bake covered until the cheese is melted and bubbly (about 40 minutes).
Enchilada Sauce Recipe
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
5 Tbsp. green pepper, chopped (optional)
1/2 tsp. dried oregano
2 1/2 tsp. seasoned salt (to taste)
1/4 tsp. cumin
- Combine all of the enchilada sauce ingredients in a saucepan.
- Mix well.
- Cook and stir over medium heat until thickened. Makes 2 cups.
This easy homemade enchiladas recipe is from our cookbook:
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This has been my favourite Not Just Beans (now Living on a Dime) recipe for years. The enchilada sauce is cheap and easy to make so I’d recommend it. I make this recipe as is for vegetarian family members and add shredded chicken for meat eaters. Serve topped with sour cream or avocado or a salad on the side.
do you warm the tortillias in the microwave. i have not used them before
You know some people do warm them in the oven. I don’t usually because my tortillas are pliable and roll easy enough so you may have to just see how yours work. Also if it is easier it all gets baked together so I have stopped rolling my tortillas and filling them. I just lay a layer of tortillas down, spread a couple of tablespoons of sour cream on top of them, sprinkle with a couple of tablespoons of cheese, then layer with more tortillas, sour cream, cheese until the pan is full. I pour the enchilada sauce over the top of it all, top with a little more cheese,call it good, cover and bake. It all melts together so your really don’t even have to spread to careful or anything.
That is a great suggestion! By not having to roll them individually saves even more time. Btw, the recipe is great! I did add abt 1 Tablespoon of grated onion to the sauce.
Thank you so much for these recipes.. I love them.. they are GREAT Katie
Is the picture of the enchiladas shown with meat in it? A picture of the recipe as-is would be nice too.
The thing is many add hamburger, chicken and other things to theirs. This is pretty much what they look like with out the meat.
I made this tonight, everyone loved it, including me! Thank you for the awesome recipe.
I love chicken enchiladas and can’t wait to make them at home now 🥣 ! I’m especially glad you included the homemade enchilada sauce recipe!
Enchiladas is one of my favorites too Jamil – Hope you enjoy them