You may think that enchiladas are a one-trick pony. Think again! The following are some of the most drool enhancing enchilada recipes I have ever seen!
Vegetarian Bean and Cheese Enchiladas
- 1 cup enchilada sauce
- 7 to 8 flour tortillas, 6-8 inches, lightly warmed, see notes above
- 1.5 cups cooked black beans, I use this slow-cooker recipe, see notes above
- 4 ounces Monterey Jack cheese, grated
- 1/2 cup cilantro, finely chopped
- 4 scallions, thinly sliced
- Heat the oven to 425ºF.
- In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.
- Place a tortilla on the work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish.
- Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)
- Transfer pan to the oven (uncover it if you stashed it in the fridge) and bake for 15 to 20 minutes or until some of the cheese is beginning to blister.
- Let cool briefly, then serve.
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tsp. ground cumin
- 2 tsp. chili powder
- Kosher salt
- 3 c. shredded rotisserie chicken
- 1 1/3 c. red enchilada sauce, divided
- 4 large zucchini, halved lengthwise
- 1 c. shredded Monterey jack
- 1 c. shredded cheddar
- Sour cream, for drizzling
- Fresh cilantro, for garnish
- Preheat the oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.
- On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with the remaining zucchini and chicken mixture.
- Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.
- Bake until the cheese is melty and enchiladas are warmed through, 20 minutes.
- Top with sour cream and cilantro before serving.
Chicken and White Bean Enchiladas with Creamy Salsa Verde
For the Chicken and White Bean Filling:
- 1 tsp olive oil
- 1/4 cup minced white onion
- 2 cloves garlic, minced
- 4.5 oz can chopped green chiles
- 15.5 oz can Navy beans, or Cannellini beans
- 8 oz cooked shredded chicken breast
- 1/4 cup water
- 1 chicken bullion
- 1 teaspoon ground cumin
For the Green Chile Enchilada Sauce:
- 1 teaspoon butter
- 1/2 cup chopped white onion
- 2 tbsp flour
- 1 cup reduced-sodium chicken broth
- 7 oz can chopped green chile
- 2 jalapeños, chopped (I used jarred)
- kosher salt
- 1/2 cup light sour cream
- 3/4 cup reduced-fat Mexican cheese
- 8 8-inch flour tortillas
- chopped fresh cilantro or scallions, or both!
- Preheat the oven to 375°.
For the Filling
- In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
- Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low for 15 minutes.
- Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
For the Creamy Salsa Verde Sauce
- In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
- Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
- Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.
- Cook another minute then remove from the heat. Stir in the sour cream.
- Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.
- Roll the tortillas and place seam side down in the prepared baking dish. Continue filling the remainder of the tortillas.
- Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
- Cover with aluminum and bake for 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from the oven and top with fresh cilantro or scallions.