Make your own enchiladas at home, whether meat or cheese, rolled or stacked, it is easy. This page contains enchilada recipes.
Watch and rate the videos below.
This video series by April Gruszkowski will show you how to make some delicious enchiladas that your family is sure to love. Be sure to watch the related videos for additional steps and more enchilada recipe tips.
Easy, you use frozen burritos, lots of cheese, everyone likes it and easy to change up!
1 pkg. frozen burritos ( I use Bean and Cheese, you can use any flavor)
1 can enchilada sauce ( I use the green chili, you can use any)
1 can of Fiesta cheddar cheese soup (soup section)
1 bag shredded cheese
Mix the cheese soup and enchilada sauce together. Pour half on the bottom of a 8x8 or a 9x13 inch (will be little big, but ok) pan. Microwave the burritos for a minute (so they wont be totally frozen).
Line the pan with the burritos. Pour the rest of the mixture in top, add shredded cheese. Bake for 30 minutes or so at 350 degrees F. Serve with sour cream, extra cheese, olives, etc.
Years ago, when my girls were just small, I first made Enchiladas for the family. They quickly became a family favorite.
1 (10 oz.) can mild enchilada sauce
1 (12 oz.) can evaporated milk
1 can cream of mushroom soup
1 (4 oz.) can chopped green chilies
2 cups cooked lean hamburger
2 cups shredded cheddar cheese
10 small flour tortillas
4 cups chopped lettuce
2 cups chopped tomatoes
Preheat oven to 350 degrees F. Combine enchilada sauce, evaporated milk, soup and green chilies in bowl, and mix well. Spoon 1-2 tablespoons sauce mixture, hamburger and cheese onto each tortilla, and roll up to enclose filling. Place into 9x13 inch baking pan. Top with remaining sauce and cheese. Bake, covered with foil, for 15-20 minutes. Top with lettuce and tomatoes.
Crumble meat in large bowl; microwave on high for 6-8 minutes or until meat loses pink color when stirred; drain. Add tomato paste, water, onion and salt. Microwave on high 3 minutes or until hot.
Wrap tortillas in paper towel. Microwave on high 1-2 minutes or until soft. Spoon 2 tablespoons meat mixture on each tortilla. Roll up tightly. Place tortillas in an 11x7 inch baking dish. Cover with Cheez Whiz, then green chilies and then remaining meat mixture.
Microwave for 6 minutes on high. Turn, cover and microwave 5 more minutes. Let stand, covered, 5 minutes. Serves approximately 6.
3 cups canned Enchilada or Mexican Red Chile Sauce
12 corn tortillas
Salad oil, shortening, or lard for frying tortillas
1-1/2 cups shredded sharp Cheddar cheese
2 cups (1 pint) sour cream
4 Tbsps. minced green onions
Make the filling by combining chicken, olives, almonds, and enough of the sauce to moisten (about 1/3 cup). Heat sauce on low heat. Fry tortillas in oil and dip into heated sauce. Spoon some of the chicken mixture along the center of each tortilla. Roll and place, flap side down, in a shallow ungreased baking dish. Top with remaining sauce and sprinkle with cheese. Bake uncovered in a 350 degree F. oven for 15 to 20 minutes, or until heated through. Mix sour cream with onions and serve cold as a sauce.
Brown hamburger and drain. Add can of refried beans, 1 can of sauce, and sprinkle 1 handful of shredded cheese into hamburger, and stir until thoroughly mixed. Put desired meat mixture into shell; roll and place in pan. After all are rolled, top each pan with 1 can of sauce and top with cheese. Bake at 400 degrees F until hot and cheese is melted, about 30-40 minutes. Serves about 10.
Fry tortillas in hot oil until soft. Drain. Fill center of tortillas with small amount of meat, cheese and onions. Roll and place in greased baking dish. Pour sauce over enchiladas and sprinkle remaining meat, onion and cheese over top. Bake at 350 degrees F for 30 minutes.
For Enchilada Sauce: Melt soup, milk and cheese together over low heat. Add chilies, pimentos and mushrooms. Stir to mix.
By Robin from Washington, IA
Green Enchiladas II
1 lb. ground beef
1 tsp. salt
1/4 tsp. minced garlic
1 can cream of chicken soup
1/2-3/4 cup evaporated milk
1 lb. Velveeta cheese
1 package green onions dip mix
1 small can green chilies
1 small jar pimento
1/2 lb. longhorn cheese, grated
1 cup chopped onion
1/2 cup oil
Brown ground beef in skillet, stirring until crumbly. Season and set aside to cool. Combine next 6 ingredients in double boiler, heating until Velveeta melts. Mix longhorn cheese and onion with ground beef. Soften tortillas, one at a time, in hot oil in skillet. Spoon 1-2 tablespoons of ground beef mixture on each tortilla and roll up. Place in 8x10 inch baking dish. Top with cheese sauce. Bake, covered, at 350 degrees F for 30 minutes.
Share Your Feedback: Once you try any of the above solutions, be sure to come back and give a "thumbs up" to the solution that worked the best for you. Do you have a better solution? Click "Share a Solution" above!
Actually, poster Tennesue was correct. I am Mexican-American and love Mexican food. Chili Colorado just means red chili sauce. The brand is Las Palmas in a yellow can, do NOT use the enchilada sauce it is not as good. My sisters and I just talked about it.
Dip corn tortillas in hot oil for a second or two til soft not hard then dip in red chili sauce and save some red chili sauce to pour on top as you are serving. I just made these and boyfriend was impressed.
Here are archived discussions related to this page.
1 package flour tortillas
1 can refried beans
1/2-1 lb. ground beef
1 Tbsp. or less chili powder
1/2 tsp. cumin
2 Tbsp. chopped onions
1 can hot enchilada sauce
1 can mild enchilada sauce
1/2 lb. cheddar cheese, grated
Brown and drain ground beef and onion; add beans, chili powder and cumin. Roll 2-4 tablespoons of the mixture in each flour tortilla and place in baking dish. Pour over 1 can hot and 1 can mild enchilada sauce. Top with the 1/2 lb. grated cheddar cheese. Bake in 300 degrees F oven for 30 minutes.