Melissa - posted on 02/11/2010 ( 16 moms have responded )




Does anybody know how to make them? I just want to know how many ways you can make enchiladas, and what you use.


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Jessica - posted on 02/28/2010




me and my mom make them amillion times even put it into a casserole if you want our recipe which is very simple i can give it to u... well lol try this

bag corn tortillas

1 big can enchilada sauce

1lb ground beef or chicken shredded (anytype of meat i use beef.)

cheese depending on how much cheese u like we get the fiesta mix 3lb bag

u can add alot of ingredients onions, jalepenos almost anything

in one small frying pan put about 1 cup oil

in i med saucepan put enchilada sauce keep warm on low

fry each tortilla individually til soft not hard and place in sauce after frying place on plate add meat cheese and any other ingredient u want roll and set in 13x9 baking pan repeat until pan is full pour remainder sauce and cheese over top bake for 20 mins to melt cheese. remove and enjoy if you don't get any part of it and u have yahoo im me mexmomy01@yahoo.com

Stacy - posted on 02/27/2010




this one is our favorite!

3 chicken breasts cookes and shredded
16 oz sourcream
3 cans cream of chicken soup
3 table spoons garlic salt
corn tortillas
2 bags shredded cheese

cook everything but chicken and cheese in a sauce pan for about 15 minutes. Just long enough for the flavors to blend and get warm.
Put some chicken and cheese in each tortilla roll and put in cake pan.
after you do them all you pour the cream mixture over the top and sprinkle with remaining cheese. I also add sliced black olives to the top of mine!
This is my families favorite recipe

Carrie - posted on 02/27/2010




To me the chicken one takes to long it's a favorite, but I get 1 package of tortilla shells(soft), hamburger, canned enchilada sauce, shredded cheddar, sour cream, and salsa we use Pace Picante. I brown and drain burger, add half your bag of shredded cheese (using 8oz package), add sour cream and salsa and even mixture to cover the meat. Take a spoonful and add to your tortilla shell, about 2 tablespoons (the ones you eat with), roll it and repeat. In a 13x9 pan place enchilada sauce in the bottom of pan just enough to cover the bottom. Place your tortillas in the pan, I can usually fit 10 in there, pour more enchilada sauce on top enough to cover the enchiladas, sprinkle on remaining cheese. Cook at 400 until cheese melts. It's very good, I didn't think I would like it but I do.

Marjorie - posted on 02/25/2010




If you are looking fro green chile chicken enchiladas I don't measure it is all by taste and look:

Boiled chicken then shredded

cream of mushroom

cream of chicken

fresh green chile-i cannot stand canned and new mexico green chile is the best

mix it all together

cook white corn tortillas and place in a casserole

put mixture with chesse-monterey jack or blend

layer or just one fat layer if thats what you want

cover with another layer of corn tortillas and cheese and put in oven to melt cheese.

Now if you want red chile this is how I make them:

peel and dice potatoes

put into a skillet with hamburger meat

there should be about the same amount of meat and potato or if you like one over the other do what you like.

Then I add yellow onion diced up

Two versions:

cook the corn tortillas and put the meat mixture in and roll it up and put into a casserole...if you want red chile i use powdered red chile and after rolling a casserole of enchiladas then i pour the chile over add cheese and melt

another version is cook the corn tortillas as put one on a plate add chile if that is wanted....put the meat mixture and top with lettuce tomato and cheese and onion if that is liked then fry an egg or two and add to the top.

If anything is not clear I can clarify I tend to just type what is coming out and it may not be clear.

Maude - posted on 02/25/2010




I like this one that I found online. I also cook potatoes and put it between the enchiladas and cover with sauce when I bake it.

Simply Sour Cream Chicken Enchiladas Recipe #129926

Easy to assemble, deliciously creamy, and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!
by Deb's Recipes
45 min | 25 min prep


1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Heather - posted on 02/21/2010




super simple enchiladas

1 or 2 pounds ground beef
1 medium onion
1 or 2 small cans mild green chilis
1 package taco size tortillas
2 15oz cans enchilada sauce

prehat oven to 350. brown ground beef, adding onions about half way through. add chilis when meat is browned. add abot 3/4 can of sauce(if using 1 pound of ground beef). heat until mixture is slightly boiling. use an ungreased 9x15 pan. fill tortillas with mixture and place each (seam down) in pan. add the remaining sauce, top with cheese and backe 20 to 30 minutes.

I use mild everything so that te kids will eat these and everyone really enjoys them=]

Pat - posted on 02/20/2010




I have what I call a down and dirty (read as easy and quick) recipe. Take a package of chicken or beef shortcuts (found in the meat section at your grocery store), 1 8 oz package of cream cheese cubed, and 1 cup of salsa. Heat over medium heat until blended. (This is your filling.) Place mixture, about a 1/3 of a cup down the center of soft flour tortillas. Place tortillas into a greased (I use cooking spray) 13 X 9 pan. Pour cheese dip or melted velveeta and milk (cook velveeta cheese and milk over medium until smooth and pourable) over filled tortillas. Bake covered at 350 for about 20 minutes. This is my 8 1/2 yr old's favorite dish. Enjoy!

Beth - posted on 02/19/2010




looking for authentic flavor ? use corn totillas instead, bonus, also less expensive!!!

Michelle - posted on 02/18/2010




hi melissa, we make ours with chicken, steak or mince..and just add any salad mine has chicken greated carrot capsicum olives cheese sweet chilli sause and sour cream. my son dont eat salad so his is chicken cheese and bbq sauce i have also made them with 500g mice with half a jar of any jar of sauce you like,greated carrots zucchini and onion then roll them up put them in an oven dish pour over more sauce cover with cheese and put in the oven and serve with wedges..there yum..

Chris - posted on 02/17/2010




I have always made these “Americanized” enchiladas for my family because they are not all big fans of Mexican food, but now I’ve discovered I can spice them up!

Ranch Enchiladas

1 160z container of sour cream

1 pkg dry ranch dressing mix

4 cups shredded chicken (cooked any way you like)

2 cups cheddar cheese, shredded

12 flour small tortillas

Preheat oven to 375F. Mix ranch, sour cream, chicken and 1.5 cups of the cheese. Scoop filling into tortilla, wrap and lay seam side down in greased oven safe pan. Fill all tortillas or as many as you can. Top with remaining cheese. Cover and bake 20. Then remove foil and bake for another 10.

Now I’m not very savvy when it comes to authentic Mexican cooking, but I tweaked this recipe by filling corn tortillas, topping them with a can of enchiladas sauce (found right in the ethnic section of the grocery), and then sprinkling with Mexican cheese. Then bake as described above.

[deleted account]

this is so easy even a cave man can do it.

what you need is 2 small cans of your favorite enchilada sauce.( why 2 small cans? because it takes away all the measuring and you don't mess up any utensils trying to measure.) and you need 1 box of taquitos.
empty the entire contents of 1 can of sauce in the bottom of a glass cassarole sized dish. spread it around faily evenly. Next lay the taquitos in the sauce. you may have to double up depending on the size of your dish and that is ok.
Now pour the next can of enchilada sauce over the topo of the taquitos. bake according to the instructions on the taquito box.
if you want cheese sprinkle the top with grated cheese about 3 to 4 minutes before the end of cooking time and leave until cheese is melted.

This searves 4-6 people depending on the size of their appitites. And if you don't tell them they will never know that you didn't spend hours cooking and rolling the enchiladas. Another advantage is taquitos comes in a variety of flavors. Beef Chicken and cheese. Bon appiteet'

Monica - posted on 02/17/2010




I have a quick and easy way also. My recipe is for an enchilada casserole. Im sure the first lady with her from scratch is better, but this one is so easy to make. I use corn tortilla chips, enchilada sauce from the can, a rotisserie chicken purchased pre cooked from the grocery store, jack and cheddar cheese, and sour cream.

Pre-heat oven to about 350
Crush tortilla chips and layer bottom of baking pan or casserole dish.
Layer cheese and shreded chicken and grated cheeses over chips.
Pour a can of enchilada sauce over mix.
repeat with a second layer.
Cover and bake for about 30 min
Uncover and sprinkle more cheese over top for the last 5-10 minutes
Serve with sour cream and enjoy =)

Leslie - posted on 02/16/2010




If you are in a hurry and want to make a quick version of enchilada I use the frozen package of been and beef burritos, cover them with enchilada sauce cook them at 350 until they are tender then cover with shredded cheese, continue cooking until cheese is melted and top with sour cream. Easy and very delicious!

Gayle - posted on 02/16/2010




I use one package of chicken boiled and shredded leave about a forth cup of broth in add a can of cream of mushroom soup roll in tortillas dipped in green hot sauce. cover with cheese bake till melted in a 350 oven

Becky - posted on 02/11/2010




This is my all-time-favorite recipe for Chicken Enchiladas. My husband loves it so much, he wants me to make these for him at least once a week!! I hope this helps!

Chicken Enchiladas

3 cups enchilada sauce (see recipe for sauce below)

2 cups shredded cooked chicken

1/2 cup thinly sliced green onions

3/4 cup shredded cheddar cheese

3/4 cup shredded monterey jack cheese

1/4 cup sour cream

4 oz. can diced green chiles

1/4 cup chopped fresh cilantro

12 6" flour tortillas

To make enchiladas: Preheat oven to 350 degrees. Prepare enchilada sauce (directions below). In a medium bowl, mix chicken, green onions, 1/2 c. cheddar, 1/2 c. monterey jack, sour cream, chiles, & cilantro. Stir in 1/2 c. enchilada sauce. Season with salt & pepper. Set aside. Grease 9x13" baking dish. Spread a small amount of sauce in bottom of dish. Spread 2 heaping Tbsp. of chicken mixture in each tortilla and roll up. Place seam side down, side by side, in prepared dish. Pour remaining sauce over tortillas, top with remaining cheese, & bake until bubbling (15-20 minutes). Garnish with extra sour cream, sliced green onions, & chopped cilantro.

Enchilada Sauce

2 Tbsp. canola oil

2 Tbsp. flour

2 Tbsp. chili powder

1 tsp. ground cumin

14 oz. can chicken broth

8 oz. can tomato sauce

1 tsp. salt

1/4 tsp. garlic powder

Heat oil in large saucepan. Stir in flour & chili powder; cook for 1 min. Add remaining ingredients, bring to a boil, & simmer for 10 min.

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