09/24/2026
Enchiladas Recipes
White Chicken Enchiladas Recipe
Ingredients
12 corn tortillas
2 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
1 (10 oz) can green enchilada sauce
1 cup sour cream
½ cup chicken broth
¼ cup chopped green chiles
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
Serves: 6 | Bake Time: 25 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a large baking dish. In a mixing bowl, combine the shredded chicken with about 1 cup of the Monterey Jack cheese. Warm the corn tortillas briefly in a skillet or microwave until soft and flexible so they do not crack when rolled. Divide the chicken mixture evenly among the tortillas, roll each one tightly, and arrange them seam-side down in the prepared baking dish. In another bowl, whisk together the green enchilada sauce, sour cream, chicken broth, chopped green chiles, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Pour the sauce evenly over the rolled enchiladas, making sure they are well covered, then sprinkle the remaining Monterey Jack cheese over the top. Bake uncovered for about 25 minutes, or until the sauce is bubbling and the cheese is completely melted and lightly golden. Let the enchiladas rest for about 5 minutes before serving.
Ground Beef Enchiladas Recipe
Ingredients
12 corn tortillas
1 lb ground beef
1 cup onion, chopped
2 cups enchilada sauce (red)
2 cups shredded cheddar cheese
½ tsp garlic powder
½ tsp cumin
Salt and black pepper to taste
Serves: 6 | Bake Time: 25 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Place the ground beef and chopped onion in a large skillet over medium-high heat and cook, breaking the beef into small crumbles, until the meat is browned and the onion is tender. Drain away any excess grease, then season the mixture with garlic powder, cumin, salt, and black pepper. Stir in a few spoonfuls of the red enchilada sauce to keep the filling moist. Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish. Warm the corn tortillas until pliable, divide the beef mixture and about 1 cup of cheddar cheese among them, then roll each tortilla tightly. Arrange the enchiladas seam-side down in the dish, pour the remaining red enchilada sauce evenly over the top, and sprinkle with the remaining cheddar cheese. Bake uncovered for about 25 minutes, until the sauce is bubbling and the cheese is melted and golden in spots. Rest for 5 minutes before serving.
Green Chile Chicken Enchiladas Recipe
Ingredients
12 corn tortillas
2 cups cooked chicken, shredded
2 cups green enchilada sauce
2 cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green chiles
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
Serves: 6 | Bake Time: 25 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a large baking dish. In a bowl, combine the shredded chicken, sour cream, chopped green chiles, garlic powder, onion powder, salt, black pepper, and about 1 cup of the shredded Monterey Jack cheese. Spread a thin layer of green enchilada sauce over the bottom of the baking dish. Warm the corn tortillas briefly until soft and flexible, then spoon the chicken mixture into the center of each tortilla and roll tightly. Place the rolled tortillas seam-side down in the prepared dish. Pour the remaining green enchilada sauce evenly over the enchiladas, making sure each one is coated, then sprinkle the remaining Monterey Jack cheese over the top. Bake uncovered for approximately 25 minutes, until the filling is thoroughly heated, the sauce is bubbling around the edges, and the cheese is melted and lightly browned. Allow to rest for about 5 minutes before serving.
Black Bean Enchiladas Recipe
Ingredients
12 corn tortillas
2 (15 oz) cans black beans, drained and rinsed
1 cup corn kernels
1 cup onion, chopped
2 cups enchilada sauce (red)
2 cups shredded Mexican blend cheese
1 tsp cumin
½ tsp chili powder
Salt and black pepper to taste
Serves: 6 | Bake Time: 25 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. In a large bowl, combine the drained and rinsed black beans, corn kernels, chopped onion, cumin, chili powder, salt, black pepper, and about 1 cup of the shredded Mexican blend cheese. Stir until the filling is evenly mixed. Spread a thin layer of red enchilada sauce across the bottom of the prepared baking dish. Warm the corn tortillas until flexible, spoon a generous portion of the black bean mixture into each tortilla, roll tightly, and arrange seam-side down in the dish. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining Mexican blend cheese across the top. Bake uncovered for about 25 minutes, until the enchiladas are heated through, the sauce is bubbling, and the cheese is completely melted. Let them rest for about 5 minutes before serving.
Cheesy Chicken Enchiladas Recipe
Ingredients
12 corn tortillas
2 cups cooked chicken, shredded
2 cups shredded cheddar cheese
1 cup cream cheese, softened
1 cup sour cream
1 (10 oz) can enchilada sauce (red)
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
Serves: 6 | Bake Time: 25 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a large baking dish. In a mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, onion powder, salt, black pepper, and about 1 cup of the shredded cheddar cheese. Mix until the chicken is evenly coated in the creamy filling. Spread a thin layer of red enchilada sauce over the bottom of the baking dish. Warm the corn tortillas briefly until pliable, spoon the creamy chicken mixture into each tortilla, roll tightly, and arrange seam-side down in the dish. Pour the remaining enchilada sauce evenly over the enchiladas, then cover the top with the remaining shredded cheddar cheese. Bake uncovered for about 25 minutes, until the filling is hot, the sauce is bubbling around the edges, and the cheese is completely melted and lightly golden. Let the enchiladas rest for about 5 minutes before serving.
Sour Cream Chicken Enchiladas Recipe
Ingredients
12 corn tortillas
2 cups cooked chicken, shredded
1 cup sour cream
1 (10 oz) can cream of chicken soup
½ cup chicken broth
2 cups shredded Monterey Jack cheese
¼ cup chopped green chiles
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
Serves: 6 | Bake Time: 25 minutes
How to Make: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. In a bowl, whisk together the sour cream, cream of chicken soup, chicken broth, chopped green chiles, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Spread a thin layer of the sour cream sauce over the bottom of the prepared dish. Combine the shredded chicken with about 1 cup of Monterey Jack cheese and a few spoonfuls of the sauce. Warm the corn tortillas until flexible, divide the chicken filling evenly among them, roll tightly, and arrange seam-side down in the baking dish. Spoon the remaining sour cream sauce evenly over the enchiladas, making sure they are completely covered, then sprinkle the remaining Monterey Jack cheese over the top. Bake uncovered for about 25 minutes, until the sauce is bubbling and the cheese is melted with lightly golden spots. Allow the enchiladas to rest for about 5 minutes before serving.
Recipe made by: Easy Steps Recipes
