Whether you’re a seasoned enchilada pro or a curious newbie, join me for a delicious deep dive into the wonderful world of enchiladas. We’ll explore the rich history, discuss many different varieties and ingredients, and share expert tips for making perfect enchiladas. So, get ready to dig in and discover The Whole Enchilada!

terracotta colored casserole dish filled with baked chicken enchiladas rojas.

What Are Enchiladas?

I’m thrilled to share my passion for one of my all-time favorite dishes: enchiladas! Now, if you’ve never had them before, let me give you the lowdown. Enchiladas are a traditional Mexican dish made with tortillas that are lightly fried, filled, rolled up or stacked, and finally covered in a flavorful sauce.

red chili enchilada sauce warming in a cast iron skillet with a wooden spoon.

The filling can be anything from meats like chicken or beef, vegetarian options like beans or cheese, or even seafood like shrimp. The sauce can also vary widely depending on the region and personal taste. You can have a red sauce made with dried chile peppers, a green sauce made with tomatillos and cilantro, or even a mole sauce made with a combination of chiles, spices, and chocolate. The possibilities are endless!

closeup shot of salsa verde for enchiladas cooking in a cast iron skillet with a wooden spoon.

Once the tortillas are filled and covered in sauce, they’re sometimes baked in the oven with some cheese on top until they’re hot and bubbly. Then, they’re served with some garnishes like cilantro, avocado, or crema. Mmm, my mouth is watering just thinking about this classic Mexican comfort food!

process shot showing white corn tortillas being filled with shredded white cheese and chicken breast and rolled into enchiladas.

The History Of Enchiladas

Alright, now let’s talk about the history of enchiladas. These delicious little wraps have been around for centuries and have a really interesting background. It all started with the indigenous people of Mexico who used tortillas as a staple food. They would fill the tortillas with different ingredients and add chile peppers for both delicious flavor and medicinal properties.

As time went on, enchiladas became more and more popular throughout Mexico. Each region started to put its own spin on them. The northern regions tend to use red sauce and meat fillings, while the southern regions prefer green sauce and more vegetarian/bean-centric fillings.

When the Spanish arrived in Mexico, they brought new ingredients like beef and cheese which were quickly incorporated into traditional dishes like enchiladas. This led to new variations of the dish with even more flavors and combinations.

Today, enchiladas are a beloved dish enjoyed all over the world. It’s amazing to think about the long history and cultural influences that have gone into making this dish what it is today!

three dried red Chile pods and two tomatillos with husks, and two small green Chile peppers all on white marble background.

Expert Tips & Tricks For The BEST Homemade Enchiladas

While I’d consider most enchilada recipes to be easy enough for even beginner cooks, these are some tips I’ve learned from my decades of experience making them:

  1. Corn tortillas, ALL. THE. WAY. When it comes to making enchiladas, using corn tortillas is far and away my favorite option. Store bought, will work just fine! Flour tortillas tend to get gummy and soggy when they’re coated in sauce, which is not what we’re going for.
  2. Start with fresh, high-quality ingredients. This goes for everything from your tortillas (my homemade ones are so easy!) to your fillings and sauces. The better your ingredients, the better your enchiladas will turn out.
  3. Fry your tortillas before filling them. This makes them more pliable and less likely to tear when you roll them up. Frying them also helps to “seal” the tortillas so they don’t get soggy. Don’t worry, the whole process takes just a few minutes and is totally worth it.
  4. Use a flavorful filling/topping. This is a no-brainer. Whether you’re using meat or veggies, beans or cheese, make sure your filling is well-seasoned. Make sure to taste before you stuff!
  5. Everything is better with cheese! Sprinkle some shredded, melty cheese on top of your enchiladas before baking them for a delicious, gooey finish. Or, use a generous dusting of crumbly cheese like queso fresco or cotija for a garnish!
  6. Patience is a virtue. Let your enchiladas rest for about 10 minutes before serving. Think of them as the Mexican version of lasagna — letting the casserole cool after coming out of the oven lets the contents settle and firm up slightly, which makes serving SO MUCH EASIER.
  7. Go for garnishing gold. Whether it’s cilantro, avocado, or crema, adding fresh garnishes on top of your enchiladas gives them a burst of flavor and a beautiful presentation.
mexican rice in a terracotta cazuela on a doily with a brown cutting board.

Serving Suggestions & Pairings

There are so many delicious ways to serve enchiladas! One classic pairing is rice and beans, which create a perfect protein when served together. Try my Cilantro Lime Rice or Mexican Rice (Arroz Mexicano) and some Slow Cooker Borracho Beans for some serious Mexican-restaurant vibes.

If you’re looking for something a little lighter and less carby, try serving your enchiladas with a fresh side salad dressed in a zesty red wine vinaigrette.

Since no fiesta is complete without some delicious bebidas, consider whipping up your favorite margarita or non-alcoholic aguas frescas (perhaps spiked with a little something-something for the adults?).

If you’re in the mood for some snacking, whip up a batch of homemade guacamole and serve it with some crispy tortilla chips on the side. Mexican street corn, also known as elote, is another favorite. Who can resist grilled corn on the cob slathered in a delicious mixture of mayo, lime juice, chili powder, and cotija cheese? If corn on the cob is too messy, you can also try my Elote en Vaso (a.k.a. Esquites).

At the end of the day, there’s really no wrong answer for the question “What should I serve with enchiladas.” It’s YOUR meal, so make what you like!

What’s your favorite pairing for enchiladas? Let me know in the comments below!

red Chile sauce in a white bowl with a blender and dutch oven in the background.

Frequently Asked Questions

What’s typically in an enchilada?

Great question! The answer really depends on the type of enchilada and the region where it originates. I’ve seen everything from vegan enchiladas to seriously meaty enchiladas, seafood enchiladas to cheese enchiladas.

Since we live in a day and age where access to global ingredients is easier than ever before, the emergence of delectable fusion enchiladas has also become popular. At the end of the day, there are hundreds (if not thousands or more!) of possible stuffings that can go into enchiladas, so I suggest experimenting with whatever floats your boat!

Are enchiladas better with corn or flour tortillas?

While taste is subjective and some folks might disagree with me, I firmly believe the ONLY option for making enchiladas is corn tortillas. While I love flour tortillas for other applications like burritos, tacos or baked chips, they tend to absorb the liquid from the enchilada sauce which results in a gummy, soggy mess.

As an added bonus, corn tortillas are gluten-free, so you can make your enchiladas safe for more people to enjoy!

What is the secret to good enchiladas?

Ah, the million-dollar question! In my opinion, the secret to good enchiladas is all about the sauce.

Aside from that, don’t forget to quickly fry the tortillas before rolling or stacking them! This makes them softer, more pliable, and less likely to get soggy. Finally, keep an eye on them as they bake. If they’re browning too quickly in the oven, tent them with foil.

What cheese is best for enchiladas?

That all depends on the vibe you’re going for. I love Oaxaca, asadero, muenster, or pepper jack for a white cheese, and longhorn, Colby, or cheddar yellow cheese for a Tex-Mex vibe. If you’re topping your enchiladas, feel free to use either melty cheeses, or swap in crumbly ones like queso fresco or cotija.

Ultimately, the best cheese for enchiladas is the one (or many) that you love the most! So, don’t be afraid to experiment with different cheeses and combinations to find your perfect match.

Do you cook enchiladas covered or uncovered?

Most of the recipes below are baked uncovered. That said, keep some foil on hand to tent the casserole dish if your enchiladas are browning too quickly. The trick is to not trap all the moisture inside and end up with soggy tortillas, so if you DO use a cover, make sure there is plenty of space for the steam to vent.

Vegetarian Enchiladas Recipes

stacked red enchiladas on an earthenware plate with a fried egg on top

Stacked Red Enchiladas (Enchiladas Rojas)

5 (11 ratings)
These homemade red enchiladas are full of authentic Mexican flavor! With or without a fried egg, you’ll find yourself making this recipe time and time again.
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Vegetarian Rice & Black Bean Enchiladas

5 (6 ratings)
Lightly fried corn tortillas are filled with rice, black beans, and queso enchilado, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with onions and more queso, and baked to perfection.
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Pork & Beef Enchilada Recipes

black and tan plate filled with 3 pulled pork enchiladas verdes.

Pulled Pork Enchiladas in Salsa Verde

4.73 (11 ratings)
Tender, melt-in-your-mouth slow-cooked pork, spicy chile sauce-dipped tortillas, and melty cheese combine forces in this amazingly delicious recipe for Pulled Pork Enchiladas. I can’t get enough of them, and I have a feeling you'll have the same reaction!
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Carne Asada Enchiladas Suizas

5 (1 rating)
Impress your familia with a carne asada recipe that’s unexpected. Tender steak tossed over creamy-coated tortillas and tangy tomatillo sauce makes a mouthwatering stack of warm enchiladas suizas. The best part is this sauce is so simple to make with the help of Herdez cooking sauces and salsas.
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Seafood Enchiladas Recipes

Shrimp Enchiladas with Salsa Verde

4.95 (20 ratings)
These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca. The enchiladas are placed in a baking dish and smothered in homemade salsa verde, and topped with more cheese and baked until the cheese melts. These baked enchiladas are a perfect family meal.
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Poultry & Chicken Enchiladas Recipes

Enchiladas Divorciadas de Camarón (Divorced Shrimp Enchiladas)

5 (1 rating)
Ready to dive into a flavor fiesta that'll make your tastebuds do the salsa? Get ready to meet your new obsession: Enchiladas Divorciadas! These red and green enchiladas mean you don’t have to choose between classic enchiladas rojas and tantalizing enchiladas verdes. You'll get the best of both worlds in every delectable bite!
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two chicken enchiladas on a terra cotta plate topped with cilantro

Easy Chicken Enchiladas

5 (11 ratings)
Lightly fried corn tortillas are filled with shredded chicken, cheese, and onion, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with more cheese, and baked to perfection. These easy chicken enchiladas are about to become your new favorite weeknight dinner.
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Chicken Mole Enchiladas

5 (5 ratings)
This simple flavorful mole sauce gives you the soul of traditional mole without all the hard work. Fill lightly fried corn tortillas with shredded chicken and smother them in this delicious mole sauce for chicken mole enchiladas.
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Enchilada Casserole (Pastel Azteca)

5 (2 ratings)
This dish is made by alternating layers of corn tortillas, shredded rotisserie chicken, corn, mushrooms, onion, and queso Oaxaca and then topped with a combination of breadcrumbs and manchego cheese for a crunchy finish.
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Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas)

5 (8 ratings)
At the request of our amigos at Avocados from Mexico, we’d like to share a family favorite, mom’s enchiladas verdes, (green enchiladas). But instead of using chicken, why not use leftover shredded pavo (turkey) and add a  side of sliced buttery, melt-in-your-mouth avocados.
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stack of green enchiladas verdes layered with shredded chicken, cheese, and creamy roasted green chile sauce.

Enchiladas Verdes (Green Enchiladas)

4.38 (8 ratings)
A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it’s sure to become yours too. This recipe can also be found in our published Muy Bueno cookbook.
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Enchilada Filling Ideas

Poaching chicken breast with a metal fork on a dark plate

Easy Poached Shredded Chicken

5 (1 rating)
This incredibly easy recipe for shredded chicken requires just four ingredients! Make a big batch on your meal prep day and enjoy it in countless ways – from enchiladas to soup, salad, to mole. Once you learn how simple it is to poach juicy chicken breasts, I can bet you’ll do it all the time!
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chicken tinga tostadas on a green plate

Chicken Tinga

4.71 (24 ratings)
Chicken tinga is a versatile dish of shredded chicken in a tomato and chipotle sauce. Tinga is great for a taco bar or tostada buffet, where guests can create their own mountain of goodness.
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Easy Coca-Cola Braised Carnitas

5 (4 ratings)
The Coca-Cola tenderizes the pork and gives it a deep and dark caramelized crust. The best part is that it slow cooks in a Dutch oven in less than two hours.
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Slow Cooker Pork Tinga

5 (2 ratings)
These flautas are filled with flavorful pulled pork called pork tinga made with pork shoulder, pork chorizo, and a spicy tomato chipotle mixture all slow cooked in a slow cooker.
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Slow Cooker Beef Brisket

5 (6 ratings)
Here is our favorite recipe for easy beef brisket. Simply toss everything in the crockpot, set it and forget it! Come home to a delicious dinner with zero fuss.
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homemade Mexican style black beans in a white bowl with a blue rim

Instant Pot Black Beans

4.67 (3 ratings)
Using the trusty Instant Pot, you can cut down a several hour process into a single hour and completely cut out the soaking process. This recipe for Instant Pot Black Beans is about to be your weeknight savior!
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Creamy Zucchini, Corn, and Poblano Rajas

5 (5 ratings)
This rich and comforting dish is the perfect vegetarian filling for gorditas or tacos. This also makes a great accompaniment to grilled steak, pork, chicken, or turkey.
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The Best Homemade Enchilada Sauces

homemade enchilada sauce in a bowl surrounded with dried Chile pods

Homemade Red Chile Sauce (Chile Colorado)

4.73 (66 ratings)
Making homemade chile sauce from scratch takes a while, but once it’s made, it refrigerates and freezes well and can be used for dozens of recipes on the blog. It also just so happens to be the BEST enchiladas rojas sauce!
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Barro brown Mexican pottery bowl filled with homemade Mexican salsa verde with jalapeño tomatillo and cilantro on the side.

Salsa Verde Mexicana

4.82 (11 ratings)
Homemade Salsa Verde Mexicana is very simple to make with easy to find ingredients – all you need are tomatillos, garlic, onion, jalapeño, serrano, and cilantro. This tomatillo salsa is fresh, tangy, and slightly spicy.
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Tools & Equipment

When it comes to making enchiladas there are a handful of tools I can’t live without. Here are some of my favorites:

That’s all for now, amigos! I hope this deep dive into the wonderful world of enchiladas has left you feeling inspired to whip up a batch of your own. So go forth, gather your ingredients, and get ready to create a fiesta in your kitchen. And if you have any enchilada tips or tricks of your own, be sure to share them in the comments below. Hasta luego!