Cuisine Network

Cuisine Network

International CuisineRECIPE

Mouthwatering Mexican Enchiladas

30 minutes. Cook
Scroll to recipe

Mexican cuisine is a vibrant tapestry of flavors, colors, and textures that has captivated the taste buds of food enthusiasts around the world. Among the many culinary treasures it offers, enchiladas stand out as a beloved classic. These tortilla-wrapped delights are a testament to the rich and diverse history of Mexican cuisine, with influences from indigenous traditions, Spanish colonialism, and regional variations. Today, we’ll embark on a flavorful journey as we delve into the art of making mouthwatering Mexican enchiladas.

Historical Context: The history of enchiladas traces back to ancient Aztec times when people would wrap tortillas around small fish. Over the centuries, this simple concept evolved and adapted with the introduction of new ingredients brought by the Spanish conquistadors. The word “enchilada” itself comes from the Spanish verb “enchilar,” which means “to season with chili.” This signifies the central role of chili peppers in Mexican cuisine.


  1. Prepare the Enchilada Filling:
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onions and bell peppers, sauté until they start to soften, about 5 minutes.
  3. Stir in the minced garlic, ground cumin, and chili powder, cooking for another minute.
  4. Add the shredded chicken or beef (or beans for a vegetarian option) to the skillet, and season with salt and pepper. Cook for an additional 3-4 minutes until heated through.
  5. Remove the skillet from heat and set aside.
  1. Make the Enchilada Sauce:
  1. In a separate saucepan, combine the tomato sauce, chicken or vegetable broth, minced garlic, ground cumin, chili powder, salt, and pepper.
  2. Whisk the ingredients together and bring the mixture to a simmer over medium-low heat.
  3. Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. Adjust the seasoning to taste.
  1. Preheat the Oven:
  1. Preheat your oven to 350°F (175°C).
  1. Assemble the Enchiladas:
  1. Pour a small amount of the enchilada sauce into the bottom of the baking dish to prevent sticking.
  2. Heat the corn tortillas briefly in the microwave or on a hot skillet to make them pliable.
  3. Place a generous spoonful of the enchilada filling onto each tortilla, then roll them up tightly, placing them seam-side down in the baking dish.
  4. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are generously coated.
  5. Sprinkle the grated cheese evenly over the top of the enchiladas.
  1. Bake the Enchiladas:
  1. Cover the baking dish with aluminum foil and place it in the preheated oven.
  2. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  1. Serve and Garnish:
  1. Carefully remove the enchiladas from the oven.
  2. Serve the enchiladas hot, garnished with chopped fresh cilantro and a dollop of sour cream.
  3. If you prefer some heat, add sliced jalapeños on top for an extra kick.

Conclusion: Dive into the world of Mexican flavors with these enchiladas, a dish that beautifully encapsulates the culinary heritage of Mexico. The tender filling, smothered in rich enchilada sauce, and topped with melted cheese, is a delightful fusion of textures and tastes.

Whether you’re sharing this dish with friends and family or savoring it as a solo culinary adventure, Mexican enchiladas are sure to transport your taste buds to the heart of Mexico, where food is an art form and history is served on a plate. So, go ahead and enjoy this mouthwatering Mexican classic!


prep time
1 hour.
cooking time
30 minutes.
4 servings.
total time
1 hour.


  • Medium saucepan

  • Blender or food processor

  • Skillet

  • Tongs

  • Slotted spoon

  • Baking dish

  • Aluminum foil


  • 3

  • 2 cups chicken or vegetable broth

  • 2

  • 1 teaspoon cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2

  • 1 tablespoon vegetable

  • For the Filling:

  • 2 cups cooked and shredded chicken (or your choice of filling, such as beef, beans, or cheese)

  • For the Assembly:

  • 8 corn tortillas

  • Vegetable oil for frying

  • 1 cup shredded lettuce

  • 1/2 cup diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • 1

  • 1/4 cup crumbled queso fresco (optional)


Toast ancho chili peppers.
Blend sauce ingredients.
Sauté filling ingredients.
Assemble and
More Servings
RECIPESlow-Cooker Recipes

Slow-Cooker Vegetable Ratatouille

RECIPESlow-Cooker Recipes

Slow-Cooker Garlic Parmesan Chicken Drumsticks

RECIPESlow-Cooker Recipes

Slow-Cooker Mexican Quinoa Bowl

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.