Enchiladas Recipe: How to Make Them at Home

An enchilada is a corn tortilla rolled around a filling and covered with a savory chile sauce. It is a Mexican dish, and the name comes from the Spanish verb enchilar, "to add chile."

To make enchiladas at home, you blend a sauce from dried chiles, warm the tortillas so they bend, roll them around a filling, cover them in sauce and cheese, and bake. The whole job takes about an hour, and most of it is the sauce.

This guide gives one master recipe with a scratch red chile sauce. It then covers green, creamy and mole sauces, cheese, beef, chicken and veggie fillings, baking times, high-altitude changes and storage. It is the same style of cooking behind the red chile and sour cream enchiladas at Mi Casa in Breckenridge.

What Are Enchiladas?

Enchiladas are corn tortillas rolled around a filling and covered with a chile sauce. The Royal Spanish Academy describes the Mexican dish as a rolled corn tortilla stuffed with meat and covered with a tomato and chile sauce.

The dish is old. People in the lake region of the Valley of Mexico ate corn tortillas rolled around small fish. Enchiladas appear in El cocinero mexicano, an 1831 book described as the first Mexican cookbook.

The first enchiladas were street food: corn tortillas dipped in chile sauce and eaten plain. The baked, cheese-topped casserole most US cooks know came later. Both start from the same idea, a tortilla dressed in chile.

Enchiladas are not steamed corn-husk tamales, which are made from masa dough. An enchilada always starts with a finished tortilla.

Enchilada Ingredients

This master recipe makes 12 enchiladas, enough for a 9 x 13-inch baking dish and 4 to 6 people.

Red Chile Sauce

• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 3 cups chicken or vegetable broth, hot
• 1/2 white onion, roughly chopped
• 3 cloves garlic
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon neutral oil
• 1 teaspoon salt, plus more to taste
• 1 teaspoon apple cider vinegar or lime juice

Guajillo chiles bring a bright, tangy red. Anchos add a deep, raisin-like sweetness. The pair is the base of the classic red sauce.

Fillings

• 3 cups cooked filling (see the variations below)
• 1/2 white onion, finely diced, for the filling and the top

Good fillings are moist but not wet. Shredded chicken, cheese and onion, seasoned ground beef, beans, and roasted vegetables all work.

Tortillas and Cheese

• 12 corn tortillas, 6-inch
• 1/3 cup neutral oil, for softening the tortillas
• 2 cups shredded melting cheese (Monterey Jack, asadero or a Mexican blend)
• 1/2 cup crumbled queso fresco or cotija, for the top
• Crema or sour cream, sliced green onion, cilantro and shredded lettuce, to serve

Corn tortillas are traditional. They hold their shape in sauce better than flour, which turns soft and doughy. For a full breakdown of how corn and flour tortillas compare, see that guide.

Equipment

• Medium saucepan, for soaking the chiles
• Blender
• Large skillet, for frying the sauce and softening tortillas
• Fine-mesh strainer (optional, for a silky sauce)
• 9 x 13-inch baking dish
• Tongs
• Aluminum foil

How to Make Enchiladas

1. Toast the chiles. Heat a dry skillet over medium heat. Press each chile flat for 10 to 15 seconds per side, until it smells toasty. Do not let it blacken, or the sauce turns bitter.
2. Soak the chiles. Put the chiles in a bowl and cover them with the hot broth. Soak for 15 to 20 minutes, until soft.
3. Blend the sauce. Add the chiles, broth, onion, garlic, oregano and cumin to the blender. Blend for 1 to 2 minutes until smooth. Strain it if you want a glossy, restaurant-style sauce.
4. Fry the sauce. Heat 1 tablespoon oil in the skillet over medium-high heat. Pour in the sauce; it will spatter. Simmer for 10 minutes, stirring, until it coats a spoon. Season with salt and the vinegar.
5. Heat the oven. Set it to 375°F. Spread 1/2 cup sauce in the bottom of the baking dish.
6. Soften the tortillas. Heat the 1/3 cup oil in a clean skillet over medium heat. Dip each tortilla for 5 seconds per side, just until it goes limp. Drain on paper towels.
7. Fill and roll. Dip a soft tortilla in the warm sauce. Lay about 1/4 cup filling and a pinch of cheese across the center. Roll it tight and set it seam-side down in the dish.
8. Sauce and top. Repeat with all 12. Pour the rest of the sauce over the top, covering the ends. Scatter the remaining melting cheese over everything.
9. Bake. Bake uncovered for 20 to 25 minutes, until the sauce bubbles at the edges and the cheese melts.
10. Finish. Rest for 5 minutes. Top with queso fresco, crema, onion and cilantro.

How Long to Cook Enchiladas

Bake enchiladas at 375°F for 20 to 25 minutes, or at 350°F for 25 to 30 minutes. The fillings are already cooked, so the oven only heats them through and melts the cheese.

• Freshly assembled, warm filling: 375°F (time: 20-25 min, uncovered)
• Freshly assembled, warm filling: 350°F (time: 25-30 min, uncovered)
• Assembled and refrigerated: 350°F (time: 30 min covered, then 10-15 min uncovered)
• Frozen, unbaked: 350°F (time: 50-60 min covered, then 15 min uncovered)
• Leftovers, reheated: 350°F (time: 20-25 min covered)

For a casserole like this, the USDA safe minimum internal temperature is 165°F. Use an instant-read thermometer in the center of the dish; color is not a reliable sign of doneness.

Red, Green and Creamy Sauces: Choosing a Style

The sauce defines the enchilada. Change it, and the dish changes name.

• Enchiladas rojas: Dried red chiles, as in this recipe (usual filling and topping: Chicken, cheese, beef; onion and queso fresco)
• Enchiladas verdes: Tomatillo salsa verde (usual filling and topping: Poached chicken, white corn tortillas, queso fresco)
• Enchiladas suizas: Milk- or cream-based white sauce (usual filling and topping: Chicken; melted cheese on top)
• Enmoladas: Mole instead of chile sauce (usual filling and topping: Chicken; sesame seeds, onion)
• Entomatadas: Tomato sauce instead of chile sauce (usual filling and topping: Cheese or chicken)
• Enfrijoladas: Refried beans instead of chile sauce (usual filling and topping: Cheese, crema)
• Enchiladas montadas: Red chile, New Mexico style (usual filling and topping: Flat tortillas stacked with onion and cheese)

For green enchiladas, swap the red sauce for 3 cups of bright tomatillo salsa verde, simmered for 5 minutes. For a deeper, sweeter plate, use 3 cups of a dark, complex mole thinned with broth.

A creamy sauce is easy too. Stir 1 cup sour cream into 2 cups warm salsa verde off the heat, so it does not split.

Filling Variations

Each filling below makes about 3 cups, enough for the master recipe.

Cheese and Onion Enchiladas

Mix 2 cups shredded Monterey Jack or asadero with 1 cup crumbled queso fresco and 1/2 cup finely diced white onion. Use red sauce. This is the oldest and simplest style, and it lets the chile flavor lead.

Beef Enchiladas

Brown 1 pound ground beef with 1/2 diced onion in a skillet. Add 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt. Stir in 1/2 cup of the red sauce. Cook ground beef to 160°F, the USDA safe minimum for ground meat.

Veggie Enchiladas

Roast 2 poblano chiles until blackened, then peel and slice them. Sauté them with 1 diced onion, 2 cups corn kernels and 1 diced zucchini until browned. Add 1 cup black beans and 1 cup shredded cheese. Green sauce suits this filling best.

Chicken Enchiladas

Shred 3 cups cooked chicken and toss it with 1/2 cup sauce and 1/2 cup cheese. Cooked chicken should have reached 165°F. For a full method, with poaching, a tomatillo sour cream sauce and make-ahead steps, use the focused chicken enchiladas recipe.

Tips for Enchiladas That Don't Fall Apart

• Soften every tortilla. Cold corn tortillas crack when rolled. A quick dip in hot oil makes them pliable and also seals them against the sauce.
• Keep the oil warm, not smoking. Five seconds per side is enough. Crisp tortillas will not roll.
• Use a thick sauce. A thin sauce soaks in and turns the tortillas to mush. Simmer it until it coats a spoon.
• Don't overfill. About 1/4 cup per tortilla rolls cleanly. More splits the seam.
• Cover the ends. Exposed tortilla edges dry out and turn hard in the oven.
• Cool the filling slightly. A steaming-hot filling softens the tortilla before it reaches the dish.
• Rest before serving. Five minutes lets the sauce settle so the enchiladas lift out whole.

If you prefer not to fry, warm the tortillas in a damp towel in the microwave for 30 to 45 seconds. They will be softer and less sturdy, so handle them gently.

High-Altitude Notes

Breckenridge sits at about 9,600 feet. At altitude, water boils at a lower temperature: about 198°F at 7,500 feet and about 193°F at 10,000 feet, against 212°F at sea level.

That changes three steps in this recipe:

• Soaking chiles takes longer. Hot broth cools faster and is less hot to begin with. Allow 25 to 30 minutes.
• Sauces reduce faster. Moisture evaporates more quickly at altitude. Watch the simmering sauce and add broth if it gets too thick. Cover the dish with foil if you bake for longer than 25 minutes.
• Frying oil runs cooler. Colorado State University Extension advises lowering frying temperatures about 3°F for every 1,000 feet of elevation. Keep the tortilla oil at medium, not high.

Oven temperatures are not affected by elevation, so the baking time stays the same. Meat simmered or braised for a filling may need about one-fourth more time at 5,000 feet, and more above that.

Make-Ahead, Storage and Reheating

• Make the sauce ahead. Red chile sauce keeps 3 to 4 days in the refrigerator and freezes well. Many cooks make a double batch.
• Assemble ahead. Roll and sauce the enchiladas, cover tightly and refrigerate up to 24 hours. Add the cheese right before baking.
• Freeze unbaked. Wrap the dish in plastic and foil. Leftovers and cooked dishes keep 2 to 6 months in the freezer for best quality.
• Store leftovers. Refrigerate within 2 hours of cooking, in shallow containers 3 inches deep or less. Eat within 3 to 4 days.
• Reheat. Cover with foil and bake at 350°F for 20 to 25 minutes, or microwave single portions. Reheat to 165°F, until hot and steamy.

What to Serve with Enchiladas

The classic plate pairs enchiladas with rice and beans. A pot of tomato-red Mexican rice and a bowl of black or refried beans turn a pan of enchiladas into a full dinner.

Something fresh cuts the richness: a crisp salad, a lime slaw, sliced radish or pickled red onion. For more ideas, including drinks and desserts, see these sides that round out an enchilada dinner.

Frequently Asked Questions

How long do you bake enchiladas at 350°F?

Bake fresh enchiladas at 350°F for 25 to 30 minutes, uncovered. Refrigerated enchiladas need about 30 minutes covered, then 10 to 15 minutes uncovered. They are ready when the sauce bubbles and the center reaches 165°F.

Should you fry corn tortillas before making enchiladas?

Yes, a short fry helps. Five seconds per side in warm oil makes corn tortillas bend without cracking and stops them from soaking up too much sauce. Microwaving in a damp towel works, but the tortillas turn softer.

Can you use flour tortillas for enchiladas?

You can, but corn is traditional. Flour tortillas roll easily and suit mild, cheesy fillings. They absorb sauce and turn soft, so bake them for the shortest time.

Can you freeze enchiladas?

Yes. Freeze them unbaked in a foil-wrapped dish and keep the extra cheese separate. Bake from frozen at 350°F, covered for 50 to 60 minutes, then uncovered for 15 minutes.

What is the difference between enchiladas and burritos?

Enchiladas use corn tortillas, are covered in sauce and are baked or served on a plate. Burritos use large flour tortillas, hold the sauce inside and are eaten by hand. For the hand-held version, see this guide to rolling a burrito at home.

What does enchilada mean?

Enchilada is the past participle of the Mexican Spanish verb enchilar, "to add chile." It means, roughly, "seasoned with chile." The name describes the sauce, not the filling.

Enchiladas at Mi Casa in Breckenridge

At Mi Casa Mexican Restaurant & Cantina in Breckenridge, we have served scratch-made Mexican food since 1981. Our kitchen makes three enchiladas, all on corn tortillas.

The Sour Cream Enchiladas wrap shredded chicken in corn tortillas under a garlic tomatillo sour cream sauce. The Red Chile Enchiladas use a guajillo ancho chile sauce with crema mexicana and asadero jack cheese. The Veggie Enchiladas roll grilled sweet corn, onion and poblano chile under tomatillo salsa verde with queso fresco. See them all on our full food menu.

Feeding a group? We offer enchilada trays for 12 from our catering menu: chicken, cheese and onion, or ground beef, served with rice and black beans. Check the allergen guide for our enchiladas before you order. We are at 600 South Park Ave, steps from the Peak 9 base, open daily from 11:30 am to 9 pm.