All the Enchiladas

THis is an idea i’ve had for a long time and think it could be a useful resource for so many people. MULTIPLE enchilada recipes in one place!

One of the biggest complaints I see all over social media is how much info and wasted scrolling there is in a blog post just to get to the actual recipe itself. Creators are doing this so you spend more time on their page, which in turn can lead to more $$.

I want you to spend time here, but because this post is actually useful in more than one way! It can’t be that way for all posts, but when it can be I would love that to be the case.

Starting with beef then onto a few chicken options.

START HERE
For the sake of making this post as uniform and easy to understand as possible. All recipes will be for a 9×13 pan. Also, all recipes use the larger, burrito, sized tortillas. All the recipes say they use 8-12 tortillas, but of course it depends how much each one is filled. Fill to your preference, or until you use up all the inside mixtures. This way it’s easier to pick out a recipe and I’m not repeating myself over and over for each recipe.
I am going to write the ingredients for the inside of the enchiladas and the coordinating sauce for the top. These will be paired together how the recipe was given to me, but feel free to mix and match. I think there are a lot of fun combination possibilities!
I will include a basic set of instructions, especially if there is anything important to include about cooking and prep.
BEEF
Sour Cream Beef Enchiladas
Inside Filling
2 lb. ground beef
1 cup onion, chopped
Salt and pepper to taste
1 can (10 oz) red enchilada sauce
Sauce
1 can (10.5 oz) cream of mushroom soup
8 oz. Monterey Jack shredded cheese
1 cup sour cream
1 can (4 oz) green chiles, chopped
12 flour tortillas
Cook and drain ground beef. Add chopped onion, salt, pepper, and enchilada sauce; set aside. Melt together over medium heat cream of mushroom soup, cheese, sour cream, and green chiles. Put 3-4 tablespoons of cheese sauce in the bottom of a large greased casserole dish. Roll a large scoop of meat mixture into each tortilla. Place in the casserole dish and cover with remaining cheese sauce, making sure to cover edges. Bake at 350°F for 30 minutes until bubbly and heated through.
Mom’s Ground Beef Enchiladas
This recipe came with 2 sauce options. We grew up eating them with the first one, and is still my favorite.
Inside Filling
2 lb ground beef, cooked
1/3 cup chopped onion, optional
1 package taco seasoning
1 can (16oz) refried beans
Sauce #1
1 can (10.5) cream of mushroom soup
8 oz sour cream
2 cups Shredded cheddar cheese
OR
Sauce #2
1 small can tomato sauce
2 cups taco sauce
8 oz. shredded cheese
Sour cream, for serving
Cook and drain ground beef. Add taco seasoning, onion if using, and a splash of water; simmer for 5 minutes. Stir in refried beans until well combined. Fill each tortilla shell with the beef mixture and roll up. Place rolled tortillas side by side in a greased 9x13 baking dish.
Sauce #1: In a bowl, mix together the cream of mushroom soup and sour cream. Pour mixture evenly over the tortillas.
Sauce #2: Combine tomato sauce and taco sauce. Spoon a small amount in bottom of pan, just enough to barely cover the bottom. Line with filled tortillas. Pour rest of mixture evenly over the top.
Cover with foil and bake at 350°F for 35 minutes. Remove foil, top with shredded cheddar cheese, and bake for an additional 5 minutes, or until cheese is melted.
CHICKEN
Chicken Enchiladas
Inside Filling
6-8 large tortillas
4 chicken breasts, cooked and shredded
1 can cream of chicken soup
16 oz. sour cream
1 cup picante sauce
2 cup Mexican shredded cheese
Sauce
1 cup shredded cheddar cheese
2 jars (15 oz each) queso blanco dip
Mix cooked chicken with soup, sour cream, picante sauce and Mexican cheese. Spread 1 cup queso blanco dip into the bottom of a greased 9x13 pan. Roll a large scoop of chicken mixture into each tortilla and place in the pan. Cover tortillas in 1-1½ cup of queso. Sprinkle with cheddar cheese. Bake at 350 °F for 20 minutes or until bubbly and cheese is melted.
White Chicken Enchiladas
Inside Filling
4 cups cooked and shredded chicken
1 cup shredded pepper jack cheese
1 15 oz can whole kernel corn, drained
1 pkg taco seasoning
Sauce
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chiles
2 cups shredded cheese of choice
tortillas
Preheat oven to 350. Spray 9x13 pan.
Mix chicken and 1 cup of cheese, corn and taco seasoning. Roll up in tortillas and place in pan.
In a sauce pan, melt butter. When melted whisk in flour until it’s a thick paste. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with last 2 cups of shredded cheese. Bake at 350 degrees for 25-30 minutes, until bubbly.
And for a fun additional recipe!
SLOW COOKER ENCHILADAS
1 lb. ground beef, cooked and drained
1 cup onion, diced
½ cup green pepper, diced
1 can chili beans
1 can (10 oz.) tomatoes w/ chiles
⅓ cup water
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
Shredded cheese of choice
6 flour tortillas
Cook and drain ground beef. Saute onion and green pepper. Add beef, beans, tomatoes, water and seasonings to the pan and heat until warm. In a greased or lined crockpot, start with a layer of meat mixture, followed by a sprinkle of cheese and a tortilla. Continue to layer ending with a layer of meat and beans on top. Sprinkle shredded cheese on top. Cook on low for 5-7 hours.