Simple Enchiladas

This picture is making me hungry!

This picture is making me hungry!

This recipe is a breeze and makes a simple and tasty food treat.   Cooking the enchilada sauce yourself takes a bit more time, but the payoff in flavor makes it worthwhile.  I have included that recipe below.  If you prefer spicy enchiladas, use fresh jalapenos or habaneros (including seeds for extra spicy) as your green chiles. Any cooked filing will work here – mixed vegetables, chicken, turkey or duck, shredded beef, beans, beans and rice, etc. – so this is a great way to use any leftovers in your refrigerator. The first dish I remember making for a group (other than a Jello flag of Spain) is Enchiladas, which I brought for a Cinco de Mayo party held by my 11th grade Spanish teacher, so i’ve been working on this recipe for a long time!!


  • 3 C         cooked Chicken (shredded, cooked black or kidney beans and cooked turkey work as well)
  • 2 C         Cheese (shredded, I use sharp or extra sharp cheddar, but jack and queso fresco or another Mexican cheese will also work)
  • 1 1/2 C  Enchilada Sauce (canned or homemade, see other recipe below)
  • 1/2 C     Green Chile Peppers (chopped – fresh, seeded or canned, drained)
  • 1/2 C     Cilantro (fresh, chopped fine)
  • 2 tsp      Chili Powder
  • 1 tsp      Oregano (fresh, chopped fine or dried, crushed)
  • 1/2 tsp  Turmeric (optional)
  • 1 tsp       Salt
  • 1/2 tsp  Pepper
  • 12           Corn Tortillas (6 inch tortillas)


Heat the oven to 400°F with a rack in the middle position. Combine the chicken (or other cooked filing), 1 cup of the cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with chili powder, oregano, turmeric, salt and pepper to taste.

Stack the tortillas on a plate and microwave until warm and pliable, 40-60 seconds.

Lightly coat a 9×13 inch baking dish with olive oil. Spread 1/3 cup filling evenly down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam-side down in the baking dish.

Pour the remaining 1 cup of enchilada sauce all over the enchiladas so that they are thoroughly coated. Sprinkle the remaining 1 cup cheese over all. Cover the dish with foil and bake until the enchiladas are heated through, 20-25 minutes.

Remove the foil and bake until the cheddar browns, about 5 minutes more.


2 responses to “Simple Enchiladas

  1. lailablogs

    looks really delicious … goin to try making it soon … Laila …

  2. Pingback: Simple Enchilada Sauce « Mio Cibo

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