This homemade enchilada recipe is always a huge hit with my family! The enchiladas begin and end with our flavorful homemade sauce, which takes only a few extra minutes to throw together, yet tastes like you’ve been slow cooking it all day. The ingredients are simple, the method is speedy, and the taste is simply out of this world! You can double or even triple the batch, and freeze for later or share with family and friends. They make the perfect potluck dish to share. Everyone loves these from scratch enchiladas, and we know you will too!
Homemade Enchilada Sauce
Of course you can use canned enchilada sauce, but homemade is just so much tastier! The spices blend together perfectly to create layer upon layer of flavor that will positively make the best enchiladas you’ve ever tasted! Now, don’t be intimidated by sauce from scratch; it’s easier to put together than you think! All you need are simple pantry ingredients like tomato sauce, chili powder, ground cumin, some beef broth, oregano, and some salt and pepper. Check out how easy it is to make in the recipe card below. This beautiful red sauce comes together in just a few minutes, simmering on the stove while you assemble the other enchilada ingredients, and tastes like it’s been cooking all day. Plus, your house smells spicy and fragrant!
Ingredients for this Recipe
Tortillas: An enchilada is only as good as its wrapping. See below for our thoughts on flour vs corn tortillas.Shredded Chicken or Beef: We normally just boil a couple of chicken breasts and shred them. However, if you are running short on time, grab a rotisserie chicken and use that for your filling. You can also make beef enchiladas with ground beef or sliced steak. In a large skillet brown the hamburger on medium-high heat, then drain any excess fat. Use any protein you like, or keep them vegetarian with sliced vegetables.Refried Beans: We love spreading a layer of refried beans as the base of our homemade enchiladas; it helps all the other filling ingredients stick together. Feel free to substitute for pinto beans or black beans.Corn: My favorite ingredient is the crisp corn. I love the sweet crunch it adds to this recipe. Fresh from the cob, frozen, or canned corn works just fine.White Rice: For even more flavor, add fresh cilantro, green chiles, and lime to your rice.Shredded Cheese: Sprinkle cheddar, Monterey Jack Cheese, Pepper Jack, or a Mexican cheese blend.Toppings for Serving: Top the baking dish of enchiladas with cool sour cream, guacamole, extra cheese, shredded lettuce, tomatoes, diced avocado, or diced green onions.
Flour or Corn Tortillas?
This homemade enchiladas recipe calls for flour tortillas, which are usually a little bit bigger and can hold more filling, but you can easily swap them out for white corn or yellow corn tortillas. It’s just a matter of personal preference and taste. My husband is partial to corn, so I usually make a pan of those and a pan of flour. I love buying the raw flour tortillas from Costco, then frying them up in a skillet. They taste homemade and much fresher than the flour tortillas you purchase in a bag at the grocery store. To make the flour or corn tortillas a little more pliable, wrap a few at a time in a damp paper towel and microwave for a few seconds until they’re soft. It’ll make rolling the enchiladas so much easier.
Frequently Asked Questions about Enchiladas
What to Serve with Homemade Enchiladas
Serve these piping hot enchiladas with a huge green salad, plenty of chips, and salsa. Or, round out your menu with these easy Mexican recipes:
Restaurant Style Mexican Rice
Restaurant Style Refried Beans
The BEST Guacamole
Mexican Baked Strawberry Empanadas
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