How to Make Enchiladas at Home
Coming together for a hearty meal with loved ones is at the heart of what Mexican cuisine is all about.
Though a trip to beautiful Mexico remains a dream for many, you don’t need to be there to enjoy some of its most popular dishes. With a little help, you can cook up delicious, fresh Mexican meals in the comfort of your own kitchen.
We’ve got you covered with the necessary tips on how to make enchiladas at home – exploring their origin and guiding you through our very own enchilada recipe and pairing options. It's time to learn how to make enchiladas!
What are enchiladas, exactly?
First things first, what are enchiladas?
They're kind of like a Mexican twist on a burrito. Picture this, a flour or corn tortilla, packed full of your favourite fillings, rolled up tightly and smothered in tasty sauce and melted cheese. This is one Mexican dish that requires a fork and knife.
From its humble beginnings as a street food – a simple tortilla roll dipped in chilli sauce, to the saucy, cheesy treat we have today, enchiladas have come a long way.
"Enchiladas", interestingly, is a mashup of two Nahuatl words, 'chilli' and 'flute'.
Are enchiladas spicy?
Enchiladas can be spicy, whether they are depends entirely on the recipe you follow and what you put in them! Our enchilada kits and sauce come in both mild and extra cool flavours so you can choose a heat level to match your preferences. For hotter enchiladas, there’s always the option of adding chilli or chilli powder for some extra oomph.
What goes in enchiladas?
Ever wondered what goes into making tasty enchiladas? It's a mix of meat or beans, fresh vegetables, loads of cheese, an array of sauces, and tortillas large enough to roll and fill. Toppings like guacamole, sour cream, and coriander amplify the enjoyment.
- Tortillas
If you're going to be an enchilada chef, your first ingredient would be soft tortillas. But not just any kind, they should be large enough to easily fill and roll. Our Old El Paso™ Super Soft Flour Tortillas are ideal for this. You can also opt for whole wheat or corn if you like. - Meat filling
The two major fillings for your enchiladas can be chicken or beef (you can use leftover burrito filling for this). Or if you're a vegetarian, black beans are a great option too! - Cheese
Cheese is the icing on the enchilada! Add it to your wraps with sauce for the ultimate taste. - Sauce
What sets enchiladas apart from its cousins, burritos and tacos? The sauce, of course! This is what truly defines an enchilada. But don't worry, our Old El Paso™ Enchilada Cooking Sauce can take care of the complex mixture. Throw in coriander, parsley, lime juice and garlic for an extra flavour boost.
What cheese for enchiladas?
When it comes to choosing a cheese for enchiladas, we’d highly recommend Monterey Jack, cheddar, or a blend of both! Monterey Jack offers milder, slightly sweet and creamy flavours while cheddar is sharper and tangier. Different recipes will recommend different cheeses, and you’ll find both types used throughout ours.
How to make homemade enchiladas
Creating enchiladas is a breeze once you've got all your ingredients rounded up. First, choose your fillings. The options are endless; consider tuna for a lighter twist on this dish, or whip it up for breakfast with bacon and eggs. For vegetarian options, try filling it with black beans, chickpeas, sweet potato or aubergine.
Pop a generous amount of filling into your tortilla, roll it up, and tuck it seam-side-down into a baking dish to help it stay put. Smother it in sauce, blanket it with cheese, and let it cook.
How to roll enchiladas
How to make enchilada sauce
Enchilada sauce is a chilli-driven sauce that lends enchiladas their distinctive flavour. Whip it up at home with tomato paste, vegetable broth, flour, and a variety of spices including chilli powder, cumin and garlic powder.
If that sounds like a bit too much for a weeknight, don't worry, we've got your back. Our Old El Paso™ Enchilada Cooking Sauce delivers the authentic taste you crave, so you can concentrate on perfecting your fillings.
Stir it up in a blender or food processor with some parsley, fresh lime juice, coriander, and garlic. Blend until smooth – and voila, your sauce is ready!
Can enchiladas be made ahead of time?
Of course! Enchiladas are a great dish to make ahead of time. If you only need to keep them for only a short period before cooking, you can store your enchiladas in an airtight container in the fridge for up to 3 days. Later in this article we’ll also cover how to freeze and reheat them.
What to serve with enchiladas?
Now you’ve made your delicious enchiladas, what do you serve them with? Some side dishes we recommend are:
- Mexican Fried Rice
Crispy and delicious, fried rice is a trusty friend for your enchiladas. It makes your dinner wholesome, plus you can toss in some meat, veggies, or keep it plain and let it soak up that scrumptious enchilada sauce. - Smashed Beans
Ahh, refried beans. Creamy, versatile and oh-so-yummy! Serve them solo or set them up with tortilla chips for a shareable treat! Want to save on prep time? Keep a can of Old El Paso™ Refried Beans on standby, and you're all set.
Black Bean and Cheese Enchiladas Recipe
Recipe Name
Black Bean and Cheese EnchiladasTotal Time
45 minutesSpice Level
MildServings
4Ingredients
- Cooking spray or vegetable oil for greasing
- 1 teaspoon vegetable oil
- 1 onion, finely chopped
- 1 teaspoon ground cumin
- 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed
- 1 pack (326g) Old El Paso™ Super Soft Regular Flour Tortillas, heated
- 200g Cheddar cheese, grated
- 1 jar (344g) Old El Paso™ Cooking Sauce for Enchiladas
- 1/2 cup shredded Cheddar cheese (2 oz)
Preparation
- Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Grease a 28 x 18cm (2 litre) baking dish with cooking spray or oil. Heat the oil in a large frying pan over a medium heat and cook the onion for 5-10 minutes, until softened. Add in the cumin and continue to cook for 2 minutes before stirring in the beans.
- Spoon about 3 tablespoons of the bean mixture in the center of each warm tortilla. Divide the cheese between the tortillas, reserving 1/4 to sprinkle on top. Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.
- Cook in the oven for 15 minutes or until the cheese has fully melted. Remove the foil and cook for a further 5 minutes, until the cheese has begun to turn golden.
Expert Tips
- Make it meaty – add fried chicken strips to your bean mixture.
- Serve with a salad, Old El Paso™ Thick ‘N’ Chunky Salsa and freshly made guacamole for an extra treat.
Made With...
Can enchiladas be frozen?
Enchiladas are great for freezing and can be kept in the freezer for up to three months! However, storing them correctly is important to ensure they taste just as good after reheating. Here’s our top tips for freezing enchiladas.
- Allow your enchiladas to cool completely before placing them in the freezer, this will allow extra moisture to escape and prevent sogginess later.
- If possible, freeze your enchilada sauce separately to avoid it affecting the consistency of the wraps.
- When cooled, wrap your enchiladas in clingfilm, the barrier will help preserve their contents and prevent frostbite.
- Lastly, place them into an airtight container and into the freezer! We recommend adding the date so you can recall exactly when they were frozen.
How to reheat enchiladas
Here’s how to reheat your enchiladas in the oven to retain their crisp texture and flavour, when you’re ready to enjoy them again later!
- Preheat your oven to 180 degrees Celsius
- Place your enchiladas side by side into an oven proof dish and spoon any leftover enchilada sauce on top before adding a sprinkle of cheese
- Cover the dish with tinfoil and allow them to back for between 20 – 25 minutes
Lastly, uncover, allow to cool, plate up and enjoy!
Tip: Be sure to allow your enchiladas to thaw properly before reheating from frozen. The best way to do this is to allow them to defrost in the fridge overnight.