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Platter of beef enchiladas with melted cheese

Best way to grow your perfect 7 Enchiladas (Chicken or Beef)

These enchiladas are a versatile and delicious dish, perfect for a family meal. You can choose between chicken or beef for the filling, and easily adjust the spice level to your preference.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 7 enchiladas
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups Cooked Chicken or Beef shredded or ground
  • 0.5 cup Onion chopped
  • 1 unit Bell Pepper chopped
  • 2 cloves Garlic minced
Sauce & Assembly
  • 2 cups Enchilada Sauce
  • 14 units Tortillas corn or flour
  • 2 cups Shredded Cheese
  • 2 tbsp Vegetable Oil for frying or softening tortillas
Optional Toppings
  • Sour Cream
  • Cilantro chopped
  • Avocado sliced or diced
  • Salsa

Equipment

  • 9x13 inch baking dish
  • Skillet
  • Tongs (optional)
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. If using raw chicken or beef, cook and shred/ground it before proceeding. In a skillet, sauté the chopped onion, bell pepper, and minced garlic until softened.
Assembly
  1. Warm the tortillas to make them pliable; you can briefly fry them in hot oil or microwave them between damp paper towels.
  2. Dip each warm tortilla in enchilada sauce, then place a portion of the cooked meat mixture and some shredded cheese in the center, rolling it up tightly.
  3. Arrange the rolled enchiladas seam-down in the prepared baking dish and pour the remaining enchilada sauce over them.
  4. Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.
Baking & Serving
  1. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  2. Let the enchiladas rest for a few minutes before serving, and garnish with your desired optional toppings.

Notes

For extra spice, add a pinch of chili powder or cayenne pepper to the meat mixture. Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.