These Easy Enchiladas are a flavor-packed dinner solution that’s ready in just 50 minutes. Tender tortillas are filled with savory, spiced filling, then smothered in rich, tangy sauce and melted cheese. Every bite delivers a perfect balance of creamy, cheesy, and slightly smoky flavors, making it a crowd-pleaser for any night of the week. With only 15 minutes of prep, you’ll have more time to enjoy the meal with loved ones.
As they bake, the aroma of warm spices and bubbling cheese fills your kitchen, promising a comforting feast. The enchiladas emerge golden and gooey, with a satisfying contrast of soft tortillas and crispy edges. Whether you’re a seasoned cook or a beginner, this recipe is effortless and delivers restaurant-quality results right at home.
What You’ll Need for Easy Enchiladas?
- 1½ cups Enchilada Sauce (store-bought or homemade)
- 8 corn tortillas (if stiff, warm them to prevent cracking)
- 1¼ cups shredded sharp cheddar cheese
- 1¼ cups shredded Monterey Jack cheese
- 8 ounces Oaxaca cheese, torn (substitute with mozzarella if unavailable)
- 1 cup cooked black beans, drained and rinsed
- 5 ounces steamed and chopped spinach (fresh or frozen, drained well)
- 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
- ½ cup chopped fresh cilantro
- ½ avocado, diced
- ½ lime, for squeezing
How to Make Easy Enchiladas
- Preheat the oven to 350°F. Spread ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- If your tortillas are stiff, wrap them in a damp towel and warm them in the microwave for 10-15 seconds to make them pliable.
- In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Monterey Jack cheese.
- Fill each tortilla with a portion of the cheese blend, Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining 1 cup of enchilada sauce over the enchiladas, leaving the edges of the tortillas bare if desired. Sprinkle the remaining ½ cup cheddar cheese and ½ cup Monterey Jack cheese on top.
- Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp.
- Remove from the oven and let cool slightly. Top with jalapeño slices, cilantro, avocado, and a squeeze of lime before serving.
Spice It Up: Sauce and Topping Ideas
For a twist on the classic enchilada sauce, try a creamy avocado sauce or a smoky chipotle version. If you’re feeling adventurous, drizzle some cilantro-lime crema on top before serving. Don’t forget to experiment with toppings like pickled red onions, crumbled cotija cheese, or a dollop of sour cream for extra flavor and texture.
Perfect Pairings: Serving Suggestions
These enchiladas pair beautifully with cilantro-lime rice or a simple Mexican street corn salad. For a lighter option, serve with a refreshing cucumber and tomato salad. Don’t forget a side of warm tortilla chips and guacamole for a complete meal!
Make It Last: Storage and Reheating Tips
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated 350°F oven for 15-20 minutes, or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, but be sure to cover them to keep the tortillas from drying out.
Mix It Up: Recipe Variations
Swap out the black beans for pinto beans or add shredded chicken for a heartier filling. If you’re vegetarian, try using roasted sweet potatoes or sautéed mushrooms instead of spinach. For a gluten-free option, ensure your enchilada sauce and tortillas are certified gluten-free.
Quick Tips: Time-Saving Hacks
To save time, use pre-shredded cheese and pre-washed spinach. You can also prepare the filling and sauce a day ahead and assemble the enchiladas just before baking. If you’re in a rush, skip the tortilla warming step and simply brush them lightly with oil to make them more pliable.
Easy Enchiladas
Ingredients
- 1½ cups Enchilada Sauce
- 8 corn tortillas
- 1¼ cups shredded sharp cheddar cheese
- 1¼ cups shredded Monterey Jack cheese
- 8 ounces Oaxaca cheese, torn
- 1 cup cooked black beans, drained and rinsed
- 5 ounces steamed and chopped spinach *
- 1 jalapeño pepper, thinly sliced
- ½ cup chopped fresh cilantro
- ½ avocado, diced
- ½ lime, for squeezing
Instructions
- Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
- In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
- Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.
- Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp.
- Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.