5 Easy Enchilada Recipes with Chili

The vibrant flavors of Mexican cuisine are no stranger to the dinner table, but if you've been looking for a way to jazz up your usual meal prep, enchiladas with chili are a delicious and versatile option. Whether you're a seasoned chef or a kitchen newcomer, these enchilada recipes promise to deliver flavor, warmth, and the comfort of homemade Mexican food. Here's a look at five easy enchilada recipes with chili that you can make at home.

Recipe 1: Classic Beef Enchiladas with Chili Sauce

Our journey into enchilada magic starts with the classic beef enchiladas, perfectly accented with a rich chili sauce. Here’s how you can make them:

• Ingredients:
  • 1 lb ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (4 oz) diced green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 8-10 corn tortillas
  • 2 cups shredded cheddar cheese
• Instructions:
  1. In a skillet, cook the beef until it’s no longer pink. Drain the fat.
  2. Add the onions and garlic, sauté until softened.
  3. Stir in the tomato sauce, green chilies, chili powder, cumin, salt, and pepper. Simmer for 15 minutes.
  4. Preheat oven to 350°F (175°C).
  5. Lightly fry each tortilla, then dip into the chili sauce to coat both sides.
  6. Fill each tortilla with beef and cheese, roll, and place seam-side down in a baking dish.
  7. Pour the remaining sauce over the top, sprinkle with additional cheese, and bake for 20 minutes.

🌟 Note: You can adjust the spiciness of your chili sauce by adding more or less chili powder or substituting with different types of chilies.

Recipe 2: Vegetarian Black Bean and Spinach Enchiladas

If you’re looking for a meatless option, these vegetarian enchiladas with black beans and spinach are a fantastic choice. The combination of ingredients provides a nutritional punch, making them ideal for anyone seeking a lighter yet filling meal.

• Ingredients:
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup fresh or frozen spinach, thawed if frozen
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) tomato sauce
  • 8-10 corn or flour tortillas
  • 1 cup shredded Mexican blend cheese
  • Optional: bell peppers, cumin, chili powder
• Instructions:
  1. Sauté the onions and garlic until translucent.
  2. Add spinach, black beans, and optional ingredients like bell peppers. Season as desired.
  3. Mix the enchilada and tomato sauces for the enchilada sauce base.
  4. Preheat oven to 375°F (190°C).
  5. Warm the tortillas to make them pliable, then fill with the spinach and bean mixture, roll up, and place in a baking dish.
  6. Pour the sauce over, top with cheese, and bake for 25-30 minutes.

Recipe 3: Cheesy Chicken Enchiladas with Green Chili

Chicken enchiladas can be a delightful treat, especially when paired with the zesty kick of green chili. This recipe is perfect for when you want something cheesy and comforting.

• Ingredients:
  • 2 cups cooked, shredded chicken
  • 1 can (4 oz) green chilies, diced
  • 1 onion, finely chopped
  • 2 cups shredded Monterey Jack cheese
  • 1 can (15 oz) green enchilada sauce
  • 8-10 flour tortillas
  • Sour cream, cilantro, for garnish
• Instructions:
  1. Mix the shredded chicken with green chilies, chopped onion, and 1 cup of cheese.
  2. Preheat oven to 375°F (190°C).
  3. Spread a little sauce on the bottom of the baking dish.
  4. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
  5. Pour the remaining sauce over the top, sprinkle with remaining cheese, and bake for 20-25 minutes.
  6. Garnish with sour cream and cilantro before serving.

Recipe 4: Seafood Enchiladas with Chili Lime Sauce

Venture beyond the typical and explore the flavors of the sea with seafood enchiladas dressed in a tangy chili lime sauce. This recipe adds a refreshing twist to the traditional enchilada fare.

• Ingredients:
  • 1 lb cooked, flaked white fish or shrimp
  • 1 onion, finely diced
  • 1 can (15 oz) tomato sauce
  • ¹⁄₄ cup fresh lime juice
  • 1 tablespoon chili powder
  • ¹⁄₂ teaspoon cumin
  • 8-10 corn tortillas
  • 2 cups shredded Jack cheese
  • Cilantro, for garnish
• Instructions:
  1. Prepare the sauce by mixing tomato sauce, lime juice, chili powder, and cumin.
  2. Preheat oven to 350°F (175°C).
  3. Combine fish or shrimp with half the sauce.
  4. Fill tortillas with the seafood mix, roll up, and place in a baking dish.
  5. Pour remaining sauce over the top, sprinkle with cheese, and bake for 20 minutes.
  6. Garnish with cilantro and serve.

Recipe 5: Layered Enchilada Casserole with Chili

Simplify your cooking with this layered enchilada casserole that brings all the flavors of enchiladas without the fuss of rolling. It’s perfect for potlucks or family dinners.

• Ingredients:
  • 1.5 lbs ground beef or turkey
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 oz) chili
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 8-10 corn tortillas, cut into wedges
  • 2 cups shredded cheddar cheese
• Instructions:
  1. Brown the meat with onions and garlic. Drain excess fat.
  2. Add chili, black beans, and tomatoes to the meat mixture, simmer.
  3. Preheat oven to 350°F (175°C).
  4. Layer tortillas in the bottom of a baking dish, then add meat mixture, repeat layers ending with tortillas.
  5. Sprinkle with cheese, cover, and bake for 30 minutes. Uncover and bake for an additional 10 minutes to melt cheese.

With these five easy enchilada recipes with chili, you're set for a variety of flavor adventures. From the comforting Classic Beef Enchiladas to the zesty Seafood Enchiladas, each recipe brings its own unique twist to the dinner table. Experiment with these recipes, make them your own, and enjoy the versatility and depth that chili brings to the beloved enchilada dish. Let the warmth of Mexican cuisine fill your home, one delicious bite at a time.

Can I use store-bought enchilada sauce for these recipes?

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Absolutely. While homemade sauce has its charm, store-bought enchilada sauce saves time and can still deliver great flavor. Adjust the heat with chili powder if needed.

What’s a good substitute for corn tortillas in enchiladas?

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If you prefer a softer texture, you can use flour tortillas. Alternatively, for a gluten-free option, look for tortillas made from almond or rice flour.

How do I prevent my enchiladas from getting soggy?

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Lightly fry your tortillas before rolling to seal them slightly. Also, ensure the filling isn’t overly wet, and layer sauce sparingly to avoid excess moisture.

What are some tips for making enchiladas ahead of time?

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Prepare and assemble the enchiladas, then cover and refrigerate. When ready to serve, add an extra few minutes to the baking time to compensate for the cold ingredients.

Are these enchiladas suitable for freezing?

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Yes, all of these recipes can be frozen. Cover the baking dish tightly with foil or plastic wrap before freezing. To bake, increase cooking time and cover for part of the time to ensure even heating.