Get ready to ignite your taste buds! When it comes to satisfying your cravings for bold, spicy flavors, there’s no better dish than a good ol’ fashioned enchilada. And when we say “good ol’ fashioned,” we mean it – our 18 Spicy Enchilada Recipes are sure to become new family favorites. From classic beef and bean to creamy shrimp and even vegan options, we’ve got you covered with a wide range of flavors and ingredients.
Whether you’re looking for a quick weeknight dinner or a special occasion dish that’s sure to impress your guests, our spicy enchiladas have got it all. So go ahead, fire up your stove (or slow cooker), and get ready to spice things up!
Cheesy Chicken Enchiladas with Green Sauce
A flavorful twist on traditional enchiladas, this recipe combines the creaminess of green sauce with the richness of melted cheese and tender chicken. Perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 cup green enchilada sauce (homemade or store-bought)
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Vegetable oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, cilantro, onion, and garlic until cooked through.
3. Grease a 9×13-inch baking dish with vegetable oil.
4. Roll tortillas with shredded cheese and chicken mixture, placing seam-side down in the baking dish.
5. Pour green enchilada sauce over the rolled tortillas and top with remaining cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Beef and Bean Enchiladas with Red Chili Sauce
These flavorful enchiladas are filled with tender beef and creamy beans, wrapped in a soft tortilla and smothered in a rich red chili sauce. A classic Mexican dish that’s easy to make and perfect for a weeknight dinner.
Ingredients:
– 1 pound ground beef
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– 1 cup red chili sauce (homemade or store-bought)
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional toppings: diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in black beans and season with salt and pepper to taste.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble enchiladas by spooning beef mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
7. Pour red chili sauce over the top of the enchiladas and sprinkle with cheddar cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Vegetable Enchiladas with Mole Sauce
Experience the rich flavors of Mexico with this hearty and delicious recipe featuring roasted vegetables wrapped in tortillas and smothered in a complex mole sauce.
Ingredients:
– 8-10 corn tortillas
– 1 cup mixed roasted vegetables (such as zucchini, bell peppers, onions, and mushrooms)
– 1/2 cup mole sauce (homemade or store-bought)
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the roasted vegetables and cook until heated through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by spooning the vegetable mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Pour the mole sauce over the top of the enchiladas and sprinkle with cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Creamy Shrimp Enchiladas with Chipotle Sauce
Elevate your Mexican-inspired dish with this rich and creamy recipe featuring succulent shrimp, tender tortillas, and a smoky chipotle sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8-10 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup heavy cream
– 1/2 cup canned chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a medium skillet, cook the shrimp over medium-high heat until pink and just cooked through. Set aside.
3. In a separate pan, warm the tortillas over low heat for about 30 seconds on each side.
4. In a large mixing bowl, combine the cooked shrimp, heavy cream, chipotle peppers, and a pinch of salt and pepper.
5. Assemble the enchiladas by placing a spoonful of the shrimp mixture onto a warmed tortilla, followed by a sprinkle of cheese.
6. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
7. Top the rolled enchiladas with the remaining cheese and bake for 20-25 minutes or until lightly browned.
Cooking Time: 30-40 minutes
Slow Cooker Pork Enchiladas with Tomatillo Sauce
Transform your slow cooker into a Mexican kitchen with this flavorful and easy-to-make recipe. Tender pork, wrapped in tortillas and smothered in a tangy tomatillo sauce, makes for a delicious and comforting meal.
Ingredients:
– 1 lb boneless pork shoulder
– 8-10 corn tortillas
– 2 medium tomatillos, husked and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, cilantro for topping
Instructions:
1. In the slow cooker, combine pork shoulder, onion, garlic, cumin, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 30 minutes before serving, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by filling tortillas with cooked pork and placing them in the slow cooker.
5. Stir in tomatillos, diced tomatoes with green chilies, and shredded cheese (if using).
6. Cook for an additional 15-30 minutes or until cheese is melted and sauce is bubbly.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Black Bean and Sweet Potato Enchiladas
This recipe combines the natural sweetness of roasted sweet potatoes with the savory flavor of black beans, all wrapped up in a cozy tortilla and smothered in a rich enchilada sauce.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (optional), chopped cilantro, and diced tomatoes for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast sweet potatoes for 45-50 minutes, or until tender.
2. In a large skillet, sauté onion and garlic until softened. Add black beans and cook until heated through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by spooning sweet potato-black bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour enchilada sauce over the rolled tortillas and top with shredded cheese (if using).
6. Bake at 375°F (190°C) for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Breakfast Enchiladas with Scrambled Eggs and Chorizo
Start your day with a flavorful twist on traditional breakfast dishes – Breakfast Enchiladas with Scrambled Eggs and Chorizo! This recipe combines the richness of scrambled eggs, the spiciness of chorizo sausage, and the comfort of warm tortillas wrapped in a savory tomato sauce.
Ingredients:
- 8-10 corn tortillas
- 1/2 cup chorizo sausage, cooked and crumbled
- 4 large eggs
- 1 tablespoon butter
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese, optional
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, scramble the eggs over medium heat. Set aside.
- In the same skillet, add chorizo and cook until heated through.
- Tortillas: Dip each tortilla in warm water for about 30 seconds to make them pliable. Wrap scrambled eggs, chorizo, and a sprinkle of cumin inside each tortilla, folding the ends to seal.
- Place seam-side down in a baking dish and cover with tomato sauce. Sprinkle shredded cheese on top (if using).
- Bake for 15-20 minutes or until hot and bubbly.
Cooking Time: 20 minutes
Turkey Enchiladas with Pumpkin Seed Sauce
Experience the flavors of fall with this unique twist on traditional enchiladas, featuring tender turkey and a creamy pumpkin seed sauce.
Ingredients:
– 1 pound ground turkey
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup pumpkin seeds
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro, diced tomatoes
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook turkey, onion, and bell pepper until the turkey is fully cooked.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble enchiladas by spooning turkey mixture onto tortillas, rolling up, and placing seam-side down in a baking dish.
5. Pour enchilada sauce over the top and sprinkle with cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Meanwhile, toast pumpkin seeds in a dry skillet or oven (350°F) for 5-7 minutes or until fragrant.
8. Blend toasted pumpkin seeds with 2 tablespoons olive oil to create the sauce.
Cooking Time: 30-40 minutes
Spinach and Mushroom Enchiladas with Queso Fresco
Savor the rich flavors of this Mexican-inspired dish, perfect for a cozy dinner or potluck. This recipe combines tender spinach and sautéed mushrooms with creamy queso fresco, wrapped in tortillas and baked to perfection.
Ingredients:
– 8-10 corn tortillas
– 1 cup fresh spinach leaves
– 1 cup sliced mushrooms (button or cremini)
– 2 tablespoons olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 ounces queso fresco, crumbled
– Enchilada sauce (homemade or store-bought)
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add mushrooms and cook until tender. Stir in cumin, salt, and pepper.
4. Add spinach leaves; cook until wilted.
5. In a separate pan, warm tortillas for 30 seconds to make pliable.
6. Assemble enchiladas by filling each tortilla with mushroom-spinach mixture, then topping with queso fresco.
7. Place in a baking dish, cover with enchilada sauce, and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lobster Enchiladas with Creamy Poblano Sauce
Elevate your Mexican dish game with this decadent recipe featuring succulent lobster, wrapped in tortillas and smothered in a rich creamy poblano sauce.
Ingredients:
– 1 pound cooked lobster meat, flaked
– 8-10 corn tortillas
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 poblano peppers, roasted and chopped
– 1 (14.5 oz) can diced tomatoes
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened. Add lobster meat; cook for 2-3 minutes.
3. In a separate saucepan, combine roasted poblanos, diced tomatoes, heavy cream, salt, and pepper. Simmer for 10-12 minutes or until thickened.
4. Assemble enchiladas by filling tortillas with lobster mixture, rolling, and placing seam-side down in a baking dish. Top with cheese and poblano sauce.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Vegan Enchiladas with Cashew Cheese and Roasted Vegetables
Experience the rich flavors of Mexico with this plant-based twist on a classic dish. Tender corn tortillas wrapped around roasted vegetables and smothered in creamy cashew cheese sauce, all baked to perfection.
Ingredients:
– 8-10 corn tortillas
– 1 cup roasted vegetables (such as zucchini, bell peppers, and onions)
– 1/2 cup soaked cashews
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender, combine soaked cashews, nutritional yeast, lemon juice, cumin, salt, and pepper. Blend until smooth.
3. Brush tortillas with vegetable oil and wrap around roasted vegetables.
4. Place filled tortillas seam-side down in a baking dish and cover with the cashew cheese sauce.
5. Bake for 20-25 minutes or until cheese is bubbly and tortillas are tender.
6. Serve hot, garnished with fresh cilantro (optional).
Cooking Time: 20-25 minutes
Chicken Tinga Enchiladas with Avocado Crema
This recipe combines the rich flavors of Mexico with the comfort of a classic enchilada dish. Shredded chicken cooked in a smoky chipotle tomato sauce is wrapped in tortillas and topped with creamy avocado crema, making for a delicious and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, minced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8 corn tortillas
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
– Avocado Crema (recipe below)
– Shredded cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, onion, garlic, and chipotle peppers over medium-high heat until the chicken is shredded and the mixture is heated through.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by spooning the chicken mixture onto tortillas, rolling up, and placing seam-side down in a baking dish.
5. Pour enchilada sauce over the top and bake for 20-25 minutes or until hot and bubbly.
Avocado Crema:
– 3 ripe avocados, diced
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper, to taste
Combine all ingredients in a bowl and mix until smooth. Serve on top of enchiladas.
Cooking Time: 25-30 minutes
Bison Enchiladas with Smoky Red Sauce
Elevate your enchilada game with this bold and savory recipe featuring tender bison, rich red sauce, and crispy tortillas. Perfect for a unique dinner party or cozy night in.
Ingredients:
– 1 lb ground bison
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1 cup shredded Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook bison over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, bell pepper, and jalapeño; cook until vegetables are tender.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble enchiladas by filling tortillas with bison mixture, placing seam-side down in a baking dish.
6. Pour red sauce (see below) over the top and sprinkle with cheese (if using).
7. Bake for 20-25 minutes or until hot and bubbly.
Smoky Red Sauce:
– Combine 1 can diced tomatoes with green chilies, 2 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp smoked paprika in a saucepan.
– Simmer over low heat for about 10-15 minutes or until thickened slightly.
Cooking Time: 30-40 minutes
Cheesy Corn and Zucchini Enchiladas
A flavorful and nutritious twist on traditional enchiladas, this recipe combines the sweetness of corn and zucchini with the creaminess of melted cheese. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8-10 corn tortillas
– 1 medium zucchini, diced
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, avocado, or crumbled queso fresco for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini and corn kernels in olive oil until tender.
3. Roll tortillas with the zucchini-corn mixture and place seam-side down in a baking dish.
4. Pour cream over the enchiladas, then sprinkle cheddar cheese on top.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
6. Serve hot, garnished with cilantro and your choice of toppings.
Cooking Time: 20-25 minutes
Pulled Pork Enchiladas with Pineapple Salsa
Pulled Pork Enchiladas with Pineapple Salsa: A sweet and savory twist on traditional enchiladas!
Ingredients:
– 1 pound pulled pork shoulder, shredded
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing tortillas
– Pineapple Salsa (recipe below)
Pineapple Salsa:
– 1 ripe pineapple, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup red onion, diced
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine pulled pork, diced tomatoes with green chilies, and shredded cheese. Season with salt and pepper.
3. Brush tortillas with vegetable oil and warm in the microwave for 20-30 seconds.
4. Spoon about 1/2 cup of the pork mixture onto the center of each tortilla, leaving a 1-inch border. Roll up and place seam-side down in a baking dish.
5. Pour remaining pork mixture over rolled enchiladas and top with Pineapple Salsa.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Lentil and Quinoa Enchiladas with Cilantro Lime Sauce
A flavorful twist on traditional enchiladas, this recipe combines the nutritional benefits of lentils and quinoa with the brightness of cilantro lime sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 8-10 corn tortillas
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 1/4 cup shredded Monterey Jack cheese (optional)
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, garlic, and bell pepper until softened.
3. Add cooked lentils and quinoa to the skillet, stirring to combine.
4. Arrange tortillas in a baking dish and spoon lentil-quinoa mixture onto each tortilla.
5. Roll up tortillas and place seam-side down in the baking dish.
6. Pour enchilada sauce over rolled tortillas and top with cheese (if using).
7. Bake for 20-25 minutes or until hot and bubbly.
8. Stir together cilantro, lime juice, salt, and pepper to make the sauce.
9. Serve enchiladas with cilantro lime sauce spooned on top.
Cooking Time: 30-35 minutes
Salmon Enchiladas with Mango Habanero Sauce
Elevate your Mexican-inspired dinner game with this unique recipe that combines the richness of salmon with the sweet and spicy flavors of mango habanero sauce.
Ingredients:
– 8 boneless, skinless salmon fillets (6 oz each)
– 1/2 cup mango habanero sauce (homemade or store-bought)
– 8 corn tortillas
– 1/4 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook salmon fillets in the oven for 12-15 minutes or until cooked through.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by placing a cooked salmon fillet on each tortilla, then spooning mango habanero sauce and sprinkling cheese and cilantro.
5. Roll up and place seam-side down in a baking dish.
6. Drizzle with olive oil and bake for an additional 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Gluten-Free Enchiladas with Almond Flour Tortillas
Experience the flavors of Mexico with this delicious recipe that combines tender chicken, rich enchilada sauce, and crispy almond flour tortillas. Perfect for a quick weeknight dinner or a special occasion, these gluten-free enchiladas are sure to please.
Ingredients:
– 8-10 almond flour tortillas
– 1 pound cooked chicken breast, shredded
– 1/2 cup enchilada sauce (homemade or store-bought)
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine shredded chicken and enchilada sauce. Heat over medium heat until warmed through.
3. In a separate pan or griddle, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble enchiladas by spooning chicken mixture onto the center of each tortilla, then rolling up and placing seam-side down in a baking dish.
5. Top with remaining enchilada sauce, chopped cilantro, and grated cheese (if using).
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
