Angela's Awesome Enchiladas Recipe
Angela's Awesome Enchiladas is a rich and satisfying Mexican-inspired dish packed with savory fillings, tangy enchilada sauce, and melted cheese. Perfect for family dinners or celebrations, this recipe is both easy to prepare and endlessly customizable.
Equipment
- Large skillet
- Mixing bowls
- 9x13-inch baking dish
- Aluminum foil
Ingredients
- For the Filling:
- 2 cups cooked shredded chicken (or ground beef, beans, or tofu for vegetarian options)
- 1 medium onion finely chopped
- 1 cup shredded Mexican cheese blend or cheddar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Enchiladas:
- 12 small flour or corn tortillas
- 2 cups enchilada sauce store-bought or homemade
- 1 1/2 cups shredded Mexican cheese blend
- Optional Toppings:
- Fresh cilantro chopped
- Sour cream
- Guacamole
- Sliced jalapeños
Instructions
Prepare the Filling:
- Get a pan on medium and sauté the diced onion until softened.
- Add shredded chicken (or filling of choice), and season with chilli powder, cumin, garlic powder, salt and pepper.
- Add 1 cup shredded cheese and stir well. Remove from heat.
Assemble the Enchiladas:
- Oven: 375° (190°)
- Grease a 9x13-inch baking dish lightly.
- Soften the tortillas so they stay supple. Divide the filling between the tortillas, placing 2–3 tablespoons in the middle of each.
- Roll tightly and place seam-side down in the baking dish.
Add Sauce and Cheese:
- Pour enchilada sauce evenly on top of rolled tortillas.
- Top liberally with the remaining shredded cheese.
Bake:
- Cover with aluminium foil and bake for 15 minutes.
- Uncover and bake an additional 10 minutes, or until cheese is bubbly and golden.
Serve:
- Let the enchiladas cool for 5 minutes before serving. Add optional toppings as desired, and enjoy!
Notes
Make-Ahead Option: Prepare the enchiladas and refrigerate (unbaked) for up to 24 hours. Bake fresh when ready to serve.
Freezing: Freeze unbaked enchiladas for up to 3 months. Thaw overnight in the fridge before baking.
Spice Level: Adjust chili powder and jalapeños based on your heat preference.
Freezing: Freeze unbaked enchiladas for up to 3 months. Thaw overnight in the fridge before baking.
Spice Level: Adjust chili powder and jalapeños based on your heat preference.