What to Serve with Enchiladas?

A side dish for enchiladas is anything served next to the baked, sauced tortillas to round out the plate. The best sides balance a rich, cheesy main with something starchy, something fresh and something to drink.

Serve enchiladas with Mexican rice and beans for the classic plate. Then add one fresh side, such as a lime-dressed salad, a cabbage slaw or pickled onions, to cut the richness. Chips with salsa or guacamole make an easy starter.

This guide covers the classic rice-and-beans plate, fresh sides, vegetables, dips, soups and toppings. It then matches sides to each enchilada style and suggests drinks, desserts and amounts for a crowd. It is how we build the enchilada plates at Mi Casa in Breckenridge, and how you can eat well at home too.

The Classic Plate: Rice and Beans

Rice and beans are the most common sides for enchiladas. They are mild, filling and soak up the extra sauce.

The pairing also makes nutritional sense. Rice adds starch, beans add protein and fiber, and both cost little.

Mexican Rice

Mexican rice is long-grain rice toasted in oil, then simmered in a tomato, onion and garlic broth. It turns orange-red, fluffy and lightly savory. Follow this fluffy Mexican rice method for a pot that does not go mushy.

White rice with lime and cilantro is the fresher choice. It suits enchiladas with a heavy red or mole sauce.

Black Beans, Refried Beans and Charro Beans

• Black beans: Simmered whole with onion, garlic and a bay leaf. They are lighter than refried beans and pair well with green sauces.
• Refried beans: Pinto beans cooked soft, then mashed and fried in lard or oil. Rich and creamy, best with red chile and cheese enchiladas.
• Charro beans: Whole pinto beans in a brothy stew with bacon, onion, tomato and chiles. Serve them in a small bowl so the broth does not flood the plate.

A spoon of queso fresco or cotija on top of any bean side adds salt and texture.

Fresh Sides That Cut the Richness

Enchiladas are soft, warm and cheesy. A crisp, cold side with acid makes each bite taste brighter.

Salads

• Lime and cilantro green salad: Romaine, cucumber, radish and avocado with a lime and olive oil dressing.
• Corn and black bean salad: Charred corn, black beans, red onion, bell pepper, cilantro and lime.
• Chopped salad: Lettuce, tomato, jicama and pepitas with a creamy avocado or chipotle dressing.
• Nopales salad: Cooked cactus paddles with tomato, onion, cilantro and queso fresco.

Slaws and Pickled Onions

A cabbage slaw dressed in lime, salt and a little oil adds crunch without weight. Add jicama for sweetness or jalapeño for heat.

Pickled red onions take 30 minutes. Slice one onion thin, cover it with 1/2 cup lime juice or vinegar, 1 teaspoon salt and 1 teaspoon sugar, and let it sit. Their sharp, pink bite suits every enchilada.

Fruit Sides

Sliced mango, pineapple or watermelon with lime juice and chile powder works as a side or dessert. Fruit is especially good with spicy red chile enchiladas.

Vegetable Sides

Vegetables add color and make the meal lighter.

• Mexican street corn: Charred corn coated in mayonnaise or crema, cheese, chile and lime. Make grilled Mexican street corn on the cob or cut off as esquites.
• Calabacitas: Zucchini, corn, onion and tomato sautéed together, sometimes with cheese.
• Roasted poblano strips (rajas): Roasted, peeled poblano chiles sliced and cooked with onion and crema.
• Roasted jalapeños: Whole jalapeños blistered in a skillet, for anyone who wants more heat.
• Fried plantains: Ripe plantains fried until caramelized. Their sweetness balances a spicy sauce.
• Roasted cauliflower or vegetables: Cauliflower, zucchini and peppers roasted with cumin and chile.

Starters and Dips

Starters keep guests happy while the enchiladas bake.

• Chips and salsa: Warm tortilla chips with a fresh tomato salsa or a roasted salsa roja.
• Guacamole: Ripe avocado with onion, lime, cilantro and chile. Make chunky homemade guacamole right before serving so it stays green.
• Pico de gallo: Diced tomato, onion, jalapeño and cilantro. It also works as a topping.
• Queso: Warm melted white cheese with chiles, for a cheesy table.

Keep starters light if the enchiladas are heavy with cheese. A bright salsa is often better than queso before a creamy main.

Soups

A small cup of soup turns enchiladas into a cold-weather feast.

• Chicken tortilla soup: A tomato and chile broth with shredded chicken, crispy tortilla strips, avocado and lime. Serve a bowl of chicken tortilla soup before cheese or veggie enchiladas.
• Black bean soup: Smooth and earthy, topped with crema and onion.
• Pozole: Hominy in a pork or chicken broth, garnished with cabbage and radish. Serve small cups, since it is filling.
• Green chile stew: Pork, potato and roasted green chiles. A natural match for red chile enchiladas.

Toppings That Count as Sides

Toppings do the work of a side dish when the table is busy. Put them in small bowls and let everyone build their own plate.

• Crema mexicana or sour cream: Cool, rich contrast (best with: Red chile, beef)
• Queso fresco or cotija: Salt, crumbly texture (best with: Green, veggie)
• Shredded lettuce: Crunch, freshness (best with: Every style)
• Diced white onion: Sharp bite (best with: Red chile, cheese)
• Sliced radish: Peppery crunch (best with: Mole, red chile)
• Avocado or guacamole: Creaminess (best with: Chicken, veggie)
• Pickled jalapeños: Heat and acid (best with: Cheese, beef)
• Cilantro and lime: Brightness (best with: Every style)

Matching Sides to the Enchilada

The best side depends on the sauce and the filling. Balance a heavy enchilada with something light, and a light one with something hearty.

• Red chile, chicken or cheese: Mexican rice (best fresh side: Lettuce, onion, radish; good extra: Refried beans)
• Green or sour cream chicken: White cilantro-lime rice (best fresh side: Cabbage slaw; good extra: Black beans)
• Beef: Mexican rice (best fresh side: Pico de gallo; good extra: Pickled jalapeños)
• Cheese and onion: Mexican rice (best fresh side: Chopped salad; good extra: Charro beans)
• Veggie (corn, poblano): Cilantro-lime rice (best fresh side: Avocado salad; good extra: Black beans)
• Mole: White rice (best fresh side: Sliced radish, onion; good extra: Sesame seeds on top)
• Bean (enfrijoladas): Rice only (best fresh side: Green salad; good extra: Skip extra beans)

For bean enchiladas, skip the bean side. Double beans make the plate heavy and one-note. If you are cooking from scratch, the method for chicken enchiladas with sour cream sauce pairs best with the green column above.

Drinks to Serve with Enchiladas

The right drink cools the chile and cuts the cheese.

• Margarita: Lime and tequila cut through cheese and cream. Shake a tart, fresh-lime margarita at home for red chile or beef enchiladas.
• Mexican lager: A light, cold beer suits every style and calms spicy sauces.
• Paloma: Tequila with grapefruit soda and lime. Less sweet than a margarita.
• Horchata: A cold rice drink with cinnamon. Its creaminess soothes heat, good for kids and anyone avoiding alcohol.
• Agua fresca: Blended fruit, water and a little sugar. Watermelon, cantaloupe and hibiscus (jamaica) are common.
• Sparkling water with lime: The simplest option, and it resets the palate.

Desserts After Enchiladas

After a rich main, choose a dessert that is either light or worth the splurge.

• Tres leches cake: A sponge cake soaked in three milks. Bake a milk-soaked tres leches cake a day ahead; it gets better overnight.
• Flan: A silky baked custard under caramel. Light, cold and easy to make ahead.
• Churros: Fried dough rolled in cinnamon sugar, often with a chocolate dip.
• Sopapillas: Puffy fried pastry with honey.
• Fresh fruit with chile and lime: The lightest finish of all.

Planning an Enchilada Dinner for a Crowd

Enchiladas are made for groups. One 9 x 13-inch dish holds 12 enchiladas, and the sides can be made ahead. For the main itself, see how to make enchiladas from scratch, sauce included.

• Enchiladas: 2 to 3 (for 12 people: 2 to 3 dishes (24 to 36))
• Mexican rice: 1/2 to 3/4 cup cooked (for 12 people: About 3 cups uncooked rice)
• Beans: 1/2 cup (for 12 people: Two 15-ounce cans or 1 pound dried per 6 to 8 people)
• Salad or slaw: 1 cup (for 12 people: 1 large bowl)
• Chips: 1 to 2 ounces (for 12 people: Two 13-ounce bags)
• Salsa: 1/4 cup (for 12 people: 3 cups)

Make the rice, beans and pickled onions a day ahead. Dress the salad and slice the avocado last, right before serving. Keep hot sides covered in a low oven while the enchiladas bake.

Sides for Kids and Special Diets

A good side menu lets everyone at the table eat, even when one guest cannot have the main.

• Kids: Plain rice, black beans, corn on the cob, sliced fruit and chips with mild salsa. Keep spicy toppings in separate bowls.
• Vegetarian: Use vegetable broth in the rice and skip the bacon in charro beans. Black beans, calabacitas and street corn are already meat-free.
• Vegan: Choose black beans, cilantro-lime rice, guacamole, pico de gallo, slaw and fried plantains. Leave the crema and cheese on the side.
• Gluten-free: Corn tortillas, rice, beans, salsa and guacamole are usually free of wheat. Check broth, seasoning blends and anything fried in shared oil.
• Dairy-free: Avocado or guacamole replaces crema as the cool, creamy element. Pickled onions and radishes add the salt and crunch cheese would give.
• Lighter plates: Swap rice for a large salad or roasted vegetables, and serve beans whole instead of refried.

Label each dish at a buffet. It saves guests from asking about every bowl.

Frequently Asked Questions

What side dishes go with enchiladas?

Mexican rice and beans are the classic side dishes for enchiladas. Add a crisp salad, cabbage slaw or pickled onions for freshness. Chips with salsa or guacamole make a good starter.

What vegetable goes with enchiladas?

Mexican street corn, calabacitas, roasted poblano strips and fried plantains all go well with enchiladas. Roasted cauliflower or zucchini works for a lighter plate. A simple lettuce, radish and onion garnish also counts.

Do you serve rice with enchiladas?

Yes, rice is the most common side for enchiladas. Red Mexican rice suits red chile enchiladas. Cilantro-lime white rice suits green, sour cream and mole enchiladas.

What salad goes with enchiladas?

A lime and cilantro green salad, a corn and black bean salad or a crunchy cabbage slaw all go with enchiladas. Choose a dressing with acid, such as lime juice, to balance the cheese and sauce.

How many enchiladas per person?

Plan on 2 to 3 enchiladas per adult with sides, or 3 to 4 without. Children usually eat 1 to 2. A 9 x 13-inch dish of 12 enchiladas feeds 4 to 6 people.

What can you serve with enchiladas besides rice and beans?

Try street corn, a cabbage slaw, a cup of tortilla soup, fried plantains or a big green salad. Chips and guacamole work as a starter. These keep the meal lighter than the classic rice-and-beans plate.

Enchiladas and Sides at Mi Casa

At Mi Casa Mexican Restaurant & Cantina in Breckenridge, enchiladas come from the same scratch kitchen we have run since 1981. Our menu lists Sour Cream, Red Chile and Veggie Enchiladas, all on corn tortillas.

Our sides include Oaxacan rice, black beans, charro beans, fried plantains, roasted jalapeños and charred cheesy cauliflower and poblano. Our allergen guide lists the Oaxacan rice, the charro beans and the black beans (without cheese) as free of the major allergens it tracks. For dessert, we serve sopapillas, flan, churros and tres leches. Pair it all with our fresh-lime margaritas, made with fresh lime and organic agave.

Hosting a group? Pick-up catering for groups includes chicken, cheese and onion, or ground beef enchiladas, served with rice and black beans, at 24 hours' notice.