Tag Archives: Enchiladas

Sweet Potato and Black Bean Enchiladas


The adobo adds a smoky/sweet, almost barbeque flavor to these delicious enchiladas. I needed two 9×13 pans to hold all of the enchiladas, the original recipe only called for one. It also says you can assemble the day before and then bake the next day.
1 tbls olive oil
1 small onion, diced (1 cup)
1 ½ lbs sweet potatoes, peeled and small diced (3 cups, but mine ended up more like 4-5 cups)
15oz can diced tomatoes
16 oz jar mild or medium prepared salsa
2 cloves garlic, minced (2 tsp)
1 large or 2 small chipotle chiles in adobo sauce, drained (save the sauce!) and minced
1 ½ 15oz cans black beans, rinsed and drained (about 2 cups)
1 10oz round queso fresco, crumbled and divided
To make filling:
Heat oil in large skillet (with lid) or saucepan over medium heat. Add onion and cook 3-5 minutes or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle, and ½ cup water; bring to a boil. Reduce heat to medium-low and cover, simmering for 30-40 minutes or until potatoes are soft. Remove from heat and mash mixture with potato masher, (or do like I did and use the immersion blender on a low speed) until combined, but still slightly lumpy. Stir in black beans and ½ of queso.
2 8 oz cans tomato sauce
2 cups vegetable stock
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
as much of the sauce as you can get (1-2 Tbls) of adobo sauce from the can
1 tiny chipotle chile (in adobo) seeded and minced teeny tiny
To make sauce:
Bring all ingredients to a simmer in saucepan over medium heat. Stir to combine and turn off heat.
20 6” corn tortillas
other half of queso fresco (5 oz crumbled)
To assemble:
Preheat oven to 350*F. Brush or spray two 9×13 baking dishes with oil. Spread ½ cup sauce in each pan. Dip a tortilla in warm sauce, fill with ½ – ¾ cup of filling, roll and place seam side down in pan. Repeat with remaining tortillas and filling. Equally divide and pour remaining sauce over enchiladas in pans. Sprinkle with remaining cheese. Bake 15 minutes. Adjust oven to broil, and broil 4-5 minutes or until cheese is browned. Let rest 10 minutes before serving.
Serves: 10 (2 enchiladas per serving)
-Adapted from Vegetarian Times Dec 2011-

Green Chile Enchiladas



These Green Chile Enchiladas are really tasty.  Chloe even ate them!  I made them with shredded turkey instead of chicken.  The original recipe calls for 1 lb chicken breasts, cooked with the onion.  Either way they are amazing enchiladas.  I ended up adding a little extra turkey and made 13 enchiladas.  I fit 9 of them in my casserole dish and froze the remaining 4.


3 Cups Shredded Chicken
1 Onion, chopped
1 Tablespoon Olive Oil
8 inch Flour Tortillas (8 or more depending on how full you fill your enchiladas)
2 Cups Monterey Jack Cheese, shredded
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Sour Cream
4 oz Can Green Chilies


Preheat oven to 400°F and lightly grease a 9X13 inch casserole dish.

Heat olive oil in a large skillet over medium/high heat.  Add onion and cook until softened, about 3-5 minutes.  Add chicken and cook until warmed.

Melt butter in a saucepan over medium/high heat.  Whisk in flour and let cook 1 minute.  Slowly whisk in chicken broth.  Bring to a bubble and let simmer until thickened.  Remove from heat and stir in sour cream and green chilies.

Place a couple spoonfuls of the chicken mixture on a tortilla and top with a spoonful of cheese.  Roll up tortillas and place seam side down the casserole dish.

Pour sauce over enchiladas and top with remaining cheese.  Bake until sauce is bubble, about 15-20 minutes.


Yield: 8-13 Enchiladas

-This recipe is found many places online…although a good friend made it for us and sent me the recipe-

Skillet Enchiladas



There are so many different forms of enchiladas and they are all so amazing.  Skillet Enchiladas are really like a lazy cook’s enchiladas.  No rolling up of tortillas is involved in this recipe.  You could make this dish even easier by using tortilla chips instead of tortillas.  Either way it will be an easy and delicious dinner.


1 Tablespoon Extra Virgin Olive Oil
12 Flour Tortillas (8 inch size)
1 Onion, diced
1 1/2 lbs Ground Beef
Salt & Pepper
28 oz Can Enchilada Sauce
3.8 oz Can Sliced Olives, drained
1-2 Cups Cheddar Cheese, shredded
Sour Cream, for topping



Cut tortillas into bite size pieces.

Heat oil in a large skillet over medium/high heat.  Add tortillas and cook until they are lightly toasted.  Reserve on a plate.

Brown onions and beef in the same skillet over medium/high heat.  Add enchilada sauce and olives and bring to a bubble.

Stir in reserved toasted tortillas.  Remove from heat.

Top with shredded cheese and serve with sour cream.


Yield: 6 Servings

-Recipe adapted from No. 2 Pencil

Taco Stuffed Shells



Taco Stuffed Shells are a different take on the typical stuffed shell recipe.  These are filled with beef and cheese and smothered in enchilada sauce.


1 lb Ground Beef
2 Tablespoons Taco Seasoning
1/2 Cup Salsa
1/4 Cup Water
1 Cup Cottage Cheese
2 Cups Shredded Cheddar Cheese, divided
12 oz Package Jumbo Shells, at least 21 shells
12 oz Enchilada Sauce


Preheat oven to 425°F.

Cook shells as per box instructions, set aside.

While the pasta is cooking, brown beef over medium/high heat in a skillet.  Drain off any excess fat.  Add taco seasoning, salsa and water.  Simmer for 5 minutes.

Mix together cottage cheese, 1 cup cheddar cheese and beef mixture together in a large bowl.

Stuff the shells with the beef and cheese mixture.  Place them in the prepared casserole dish.  Top with enchilada sauce and remaining 1 cup cheese.  Bake until bubbly, about 30 minutes.

Yield: 4-6 Servings

-Recipe from Plain Chicken

Shredded Chicken Enchiladas


I just love enchiladas.  This is a shredded chicken version of my favorite enchilada recipe.  I hope you enjoy!  These enchiladas freeze well…so make two and freeze one pan.


1 Tablespoon Olive Oil
1 Sweet Onion, thinly sliced
6 oz Can Olives, chopped
4 Green Onions, sliced
3 Cups Shredded Chicken
4 Cups Enchilada Sauce
12-14 (10 inch) Tortillas

1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth

For the sauce: Combine all ingredients together in a blender.  Blend until smooth.


Preheat oven to 350°F.

Heat olive oil in a large skillet over medium/high heat.  Add onion, cooking until softened.  Remove from heat.

Add olives, green onions, 1/2 cup enchilada sauce and 1 heaping cup of shredded cheese.  Stir to combine.

Pour about 1/2 cup enchilada sauce in a casserole dish.  Dip both sides of a tortilla in enchilada sauce and place some of the filling on the tortilla.  Roll up and place seam side down.  Repeat with remaining tortillas and filling.  Cover with remaining sauce and sprinkle with cheese.

Bake until bubbly, about 20 minutes.


Serves: 6-8

Layered Enchilada Casserole


Layered Enchilada Casserole is a quick and easy freezer meal that requires practically no cooking.  This can be make with a rotisserie chicken or you can just throw a couple chicken breasts in the slow cooker.  All you have to do it mix it up, layer it in the pan and freeze it for later.


4 Cups Shredded, Cooked Chicken
2 (15 oz) Cans Died Tomatoes, drained
2 (15 oz) Cans Black Beans, drained
2 Cups Enchilada Sauce
4 Cups Shredded Colby Jack Cheese
9 Flour Tortillas (about 10 inch)


In a large bowl, combine chicken, tomatoes, black beans and enchilada sauce.

Prepare 3 casseroles using 8 x 8 inch square pans or 9 inch cake pans.

Scoop about 1/3 cup of the chicken mixture into each dish.  Top each with 1 tortilla.  Layer on more of the chicken mixture, then some cheese and another tortilla.  Repeat layering ending with cheese on top.

Wrap with foil and freeze.  Be sure to label and write baking directions on the foil.

Thaw in refrigerator before baking.

To bake:

Preheat oven to 350°F.  Bake until heated through, about 30 minutes.


Yield: 3 Casseroles that have 4 servings in each.