Best 2 Fastest Ever Enchiladas Recipes

**Dive into the realm of flavors with our collection of enchilada recipes, offering a delightful culinary journey for every palate.**

From the classic cheese enchiladas, a timeless favorite known for its creamy and gooey goodness, to the adventurous black bean and corn enchiladas, a vegetarian delight bursting with vibrant flavors, our recipes cater to diverse preferences. Experience the zesty kick of the chicken verde enchiladas, where succulent chicken mingles with a tangy tomatillo sauce, or indulge in the hearty and comforting ground beef enchiladas, a classic dish that satisfies every craving. For a unique twist, try the sweet potato and black bean enchiladas, a delightful fusion of sweet and savory flavors. And for those seeking a healthier option, our spinach and mushroom enchiladas offer a nutritious and flavorful alternative. Each recipe is carefully crafted to ensure an unforgettable enchilada experience, whether you're a seasoned cook or a novice in the kitchen.

Here are our top 2 tried and tested recipes!

FASTEST-EVER ENCHILADAS

Fastest-Ever Enchiladas image

Provided by Ingrid Hoffmann

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas

Steps:

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

FASTEST EVER CHICKEN ENCHILADAS

Fastest Ever Chicken Enchiladas image

Provided by Ingrid Hoffmann

Yield 6

Number Of Ingredients 8

Ingredients

1 tbsp unsalted butter, softened
4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts
12 ounces grated cheddar cheese (about 3 cups)
1 -1/2 cups sour cream
1/2 small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

Steps:

Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Tips:

Use store-bought enchilada sauce: This is a great time-saver and still produces delicious results.
Shred your own cheese: Pre-shredded cheese contains additives that can make it less melty and flavorful.
Don't overfill the enchiladas: They will be difficult to roll and may fall apart.
Bake the enchiladas until the cheese is melted and bubbly: This will ensure that they are cooked through.
Serve the enchiladas with your favorite toppings: This could include sour cream, guacamole, salsa, or shredded lettuce.

Conclusion:

This recipe for the fastest-ever enchiladas is a great way to get a delicious and satisfying meal on the table in a hurry. With just a few simple ingredients and steps, you can have a delicious and authentic Mexican dish that the whole family will love. So next time you're short on time, give this recipe a try. You won't be disappointed!