Best 4 Corn Tortillas Enchiladas Recipes
Embark on a culinary journey to Mexico with our delightful Corn Tortillas Enchiladas! These traditional enchiladas are a symphony of flavors, textures, and colors, sure to tantalize your taste buds.
Our collection of recipes offers a range of enchilada variations, catering to diverse preferences. From the classic Red Enchiladas, bursting with the richness of guajillo and ancho chiles, to the vibrant Green Enchiladas, showcasing the freshness of tomatillos and cilantro, each recipe promises a unique taste experience.
For those who prefer a creamy and cheesy indulgence, our Sour Cream Enchiladas are a must-try. With a velvety sour cream sauce blanketing tender chicken or vegetables, these enchiladas offer a comforting and satisfying meal.
If you're craving a meatless option, our Black Bean and Sweet Potato Enchiladas are a flavorful and healthy choice. Black beans and sweet potatoes come together in a zesty sauce, wrapped in corn tortillas and baked to perfection.
And for a delightful twist, our Pumpkin Enchiladas offer a seasonal twist on this classic dish. Roasted pumpkin and a creamy pumpkin sauce create a unique and delicious filling, sure to impress your family and friends.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these enchiladas with confidence. So, gather your ingredients, preheat your oven, and get ready to savor the authentic taste of Mexico with our Corn Tortillas Enchiladas!
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
CORN TORTILLAS ENCHILADAS
This was a yummy alternative to enchiladas when I didn't have any flour tortillas. You can use what ever kind of salsa you have and degree of spiciness. I used a mild garlic and lime salsa and it was yummy.
Provided by Cyndi Tatum
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brown ground beef and drain.
- Mix in 1 cup salsa.
- Mix in 1/2 can of enchilada sauce.
- Season with salt, pepper, onion salt and paprika.
- In a 9x12-inch pan spray bottom with cooking spray.
- Pour 1/2 can of enchilada sauce on bottom of pan. Make sure bottom is covered in sauce.
- Layer 6 corn tortillas to cover bottom.
- Spoon beef mixture over tortillas.
- Sprinkle with 1 cup of cheddar cheese or enough to cover beef.
- Layer with tortillas to cover beef.
- Pour remaining enchilada sauce over tortillas.
- Cover with rest of cheese.
- Bake for 30 minutes.
BEEF ENCHILADAS I
Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
- Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
- Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
- Bake 30 minutes in the preheated oven, or until hot and bubbly.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 44.9 g, Cholesterol 89.4 mg, Fat 27.7 g, Fiber 8.4 g, Protein 32.2 g, SaturatedFat 14.5 g, Sodium 2265.9 mg, Sugar 11.5 g
CHICKEN AND CORN ENCHILADAS
From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.
Provided by lazyme
Categories Chicken Breast
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil 15x10x2-inch glass baking dish.
- Mix first 6 ingredients and 1 cup cheese in medium bowl.
- Season chicken filling to taste with salt and pepper.
- Mix salsa and enchilada sauce in large bowl.
- Heat heavy medium skillet over high heat.
- Add 1 tortilla and cook until heated through, about 10 seconds per side.
- Brush tortilla with some of sauce mixture.
- Spoon 1/3 cup chicken filling into center of tortilla.
- Roll up.
- Place seam side down in prepared baking dish.
- Repeat with remaining tortillas, some sauce and remaining filling.
- (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
- Preheat oven to 350ºF.
- Spoon remaining sauce over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Cover with foil.
- Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
Tips:
- Choose the best corn tortillas: Look for fresh, pliable corn tortillas that are not too thick or thin.
- Properly heat the tortillas: Heat the tortillas briefly in a skillet or on a griddle until they are warm and pliable.
- Keep the tortillas covered: Keep the tortillas covered with a damp cloth or paper towel to prevent them from drying out.
- Don't overfill the tortillas: When filling the tortillas, don't overfill them, or they will be difficult to roll and may break.
- Use the right cheese: Use a melting cheese, such as cheddar, Monterey Jack, or Oaxaca cheese, for the best results.
- Don't overcook the enchiladas: Bake the enchiladas for just long enough to melt the cheese and warm the tortillas through; overcooking will make them dry and tough.
- Serve the enchiladas immediately: Serve the enchiladas immediately after baking, while they are still hot and bubbly.
Conclusion:
Corn tortillas enchiladas are a versatile and delicious dish that can be made with various fillings and sauces. With a few simple tips and tricks, you can make perfect corn tortillas enchiladas that will impress your family and friends. So next time you're looking for a quick and easy meal, give corn tortillas enchiladas a try!
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