Enchiladas – the ultimate comfort food. Whether you’re a fan of classic beef or chicken, vegetarian options, or something entirely new and exciting, there’s an enchilada recipe out there to satisfy your cravings. In this article, we’ll take you on a culinary journey around the world, exploring 20 different enchilada recipes that are sure to impress your family and friends.
From savory beef and bean fillings to creamy shrimp and avocado options, our list has something for everyone. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for a special occasion, we’ve got you covered. So grab a plate, get cozy, and let’s dive into the wonderful world of enchiladas!
Classic Beef Enchiladas
Savor the rich flavors of tender beef wrapped in soft tortillas, smothered in a savory enchilada sauce and melted cheese.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 350°F.
2. Brown the ground beef with onion and garlic in a large skillet; drain excess fat.
3. In a separate pan, warm tortillas over medium heat until soft and pliable.
4. Assemble enchiladas by spreading beef mixture onto each tortilla, rolling up, and placing seam-side down in a baking dish.
5. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro and serve hot.
Cooking Time: 30 minutes
Cheesy Chicken Enchiladas
A classic Mexican dish that combines tender chicken, creamy cheese, and crispy tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 can (10 oz) enchilada sauce
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the enchilada sauce over medium-high heat.
3. Dip each tortilla in the sauce, coating both sides evenly.
4. Place about 1/4 cup of the chicken mixture onto the center of each tortilla, leaving a 1-inch border around the edges.
5. Roll up each tortilla and place seam-side down in a baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas, followed by the shredded cheese.
7. Cover with aluminum foil and bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Sprinkle with cilantro and serve hot.
Cooking Time: 20-25 minutes
Vegetarian Black Bean Enchiladas
A flavorful and nutritious twist on the classic Mexican dish, this vegetarian black bean enchilada recipe is a perfect option for a quick and satisfying meal.
Ingredients:
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can enchilada sauce
– 1 cup shredded Monterey Jack cheese (vegetarian)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, garlic, and bell pepper until tender.
3. Add black beans, cumin, paprika, and cayenne pepper (if using). Cook for 2-3 minutes.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spreading bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Pour enchilada sauce over the rolled tortillas and top with cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 25 minutes
Green Chile Chicken Enchiladas
This recipe combines the rich flavors of roasted chicken, sautéed onions, and spicy green chile peppers wrapped in tortillas and smothered in a creamy cheese sauce. A perfect blend of comfort food and southwestern flair.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 large onion, chopped
– 2 cups roasted green chile peppers, chopped
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup heavy cream
– 1 tsp cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken until browned and cooked through.
3. Add chopped onion and roasted green chile peppers to the skillet; sauté until onions are translucent.
4. In a separate bowl, combine heavy cream and shredded cheese; stir until smooth.
5. To assemble enchiladas, lay tortillas flat and spoon chicken mixture onto each, leaving a 1-inch border around edges.
6. Roll up tortillas and place seam-side down in a baking dish. Pour cream-cheese mixture over the top.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Shrimp and Avocado Enchiladas
A twist on the classic Mexican dish, this recipe combines succulent shrimp with creamy avocado for a flavorful and nutritious meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 8-10 corn tortillas
– 1 can (14 oz) enchilada sauce
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine shrimp, avocado, cilantro, lime juice, salt, and pepper. Mix well.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble enchiladas by spooning shrimp mixture onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining tortillas.
5. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Sweet Potato and Spinach Enchiladas
Sweet Potato and Spinach Enchiladas Recipe
Sweet potatoes and spinach add a delightful twist to traditional enchiladas, creating a nutritious and flavorful dish perfect for any meal.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, diced
– 1 garlic clove, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional: sour cream, salsa, avocado, or cilantro for toppings
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the cooked sweet potatoes and spinach; stir well.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble the enchiladas by placing a spoonful of the sweet potato mixture onto the center of a tortilla, then roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Pork Carnitas Enchiladas
A flavorful Mexican dish featuring tender pork carnitas wrapped in tortillas, smothered in a rich tomato-based sauce and melted cheese.
Ingredients:
– 1 pound boneless pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven, heat lard or oil over medium-high heat.
3. Add pork and cook until browned on all sides, about 5 minutes.
4. Add orange juice, lime juice, garlic, oregano, cumin, salt, and pepper. Simmer for 2-1/2 hours, or until pork is tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by placing shredded pork onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Pour enchilada sauce over the top and sprinkle with cheese.
8. Bake at 350°F (180°C) for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 3-1/2 hours
Red Sauce Cheese Enchiladas
A comforting Mexican dish filled with tender chicken, gooey cheese, and rich red sauce, perfect for a cozy dinner.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
4. Assemble the enchiladas by dipping each tortilla in the red sauce, then filling with chicken and rolling up.
5. Place the rolled enchiladas seam-side down in a baking dish, cover with remaining cheese, and drizzle with red sauce.
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Mushroom and Corn Enchiladas
Elevate your Mexican-inspired dinner game with this easy-to-make Mushroom and Corn Enchiladas recipe, featuring sautéed mushrooms and sweet corn wrapped in tortillas and smothered in a rich enchilada sauce.
Ingredients:
– 8-10 corn tortillas
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup frozen corn kernels, thawed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can enchilada sauce (red or green)
– 1/4 cup shredded Monterey Jack cheese
– Salt and pepper, to taste
– Vegetable oil, for brushing tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté mushrooms and onion until tender. Add garlic and cook for 1 minute.
3. Stir in corn kernels and cook until heated through.
4. Brush both sides of tortillas with oil and warm in the skillet.
5. Assemble enchiladas by spooning mushroom-corn mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Turkey and Green Chili Enchiladas
A twist on traditional enchiladas, this recipe combines the savory flavors of turkey with the spicy kick of green chili for a deliciously unique dish.
Ingredients:
– 1 pound cooked turkey breast, shredded
– 1 can (10 oz) green chili peppers, drained and chopped
– 8-10 corn tortillas
– 1 cup enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine the turkey, green chili peppers, and 1/4 cup enchilada sauce. Cook over medium heat until heated through, stirring occasionally.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the turkey mixture onto the center of the tortilla. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
5. Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Bean and Rice Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the comfort of creamy beans with the simplicity of rice and a rich tomato sauce.
Ingredients:
– 1 cup cooked white rice
– 1 cup cooked black beans (or pinto beans)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix cooked rice and black beans. Season with salt and pepper to taste.
3. In a separate pan, heat the diced tomatoes with green chilies over medium heat.
4. Assemble the enchiladas by spooning the rice-bean mixture onto tortillas, then rolling them up. Place seam-side down in a baking dish.
5. Pour the heated tomato sauce over the rolled tortillas and sprinkle with shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with chopped cilantro before serving.
Cooking Time: 20-25 minutes
Chicken Verde Enchiladas
Experience the bold flavors of Mexico with this recipe for Chicken Verde Enchiladas, featuring tender chicken wrapped in tortillas and smothered in a rich green sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add chicken, cilantro, and jalapeño; cook until the chicken is cooked through.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture down the center. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
5. Pour the diced tomatoes with green chilies over the top of the rolled enchiladas.
6. Sprinkle shredded cheese over the sauce and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Beef and Bean Enchiladas
A classic Mexican dish that combines tender beef, creamy beans, and flavorful spices wrapped in tortillas and smothered in a rich enchilada sauce.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (15 ounces) red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (cheddar or Monterey Jack work well)
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef, onion, and garlic in a large skillet over medium-high heat until browned, breaking up the meat into small pieces as it cooks.
3. Add beans, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spooning beef mixture onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chicken Mole Enchiladas
Transform your taste buds with this rich and flavorful dish featuring tender chicken, velvety mole sauce, and crispy tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1/4 cup mole paste (store-bought or homemade)
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add garlic and mole paste; stir to combine. Cook for an additional minute.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by placing cooked chicken mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over rolled tortillas; sprinkle with cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Roasted Veggie Enchiladas
Roasted Veggie Enchiladas Recipe
————————————
A twist on traditional enchiladas, this recipe fills tortillas with roasted vegetables and blankets them in a rich, cheesy sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8-10 corn tortillas
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, carrots, and onions)
– 1 can enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
3. Spoon about 1/4 cup of roasted vegetables onto the center of each tortilla, leaving a 1-inch border around edges.
4. Roll up tortillas and place seam-side down in a baking dish. Repeat with remaining tortillas and vegetables.
5. Pour enchilada sauce over rolled tortillas and sprinkle with cheddar cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Sprinkle with cilantro and serve hot.
Cooking Time: 25-30 minutes
Fish Tacos Style Enchiladas
A twist on traditional enchiladas, this recipe combines the flavors of Mexico with the freshness of fish tacos.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 8-10 corn tortillas
– 1 can enchilada sauce
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, diced avocado
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine fish, lime juice, cilantro, and jalapeño pepper. Mix well.
3. Dip each tortilla in enchilada sauce, coating both sides evenly.
4. Place a portion of the fish mixture onto the center of each tortilla, leaving a 1-inch border around the edges.
5. Roll up each tortilla and place seam-side down in a baking dish. Repeat with remaining tortillas and fish mixture.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Serve hot, garnished with desired toppings.
Cooking Time: 20-25 minutes
Breakfast Enchiladas with Eggs and Sausage
A twist on traditional enchiladas, this breakfast dish combines scrambled eggs, sausage, tortillas, and cheese for a hearty morning meal.
Ingredients:
– 6-8 corn tortillas
– 1 pound cooked sausage (such as chorizo or breakfast sausage), crumbled
– 4 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup canned enchilada sauce
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, scramble the eggs and set aside.
3. In the same skillet, cook the crumbled sausage over medium-high heat until browned.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by laying a tortilla flat, spooning some scrambled eggs and sausage mixture onto it, and rolling up tightly. Place seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
8. Serve hot with desired toppings.
Cooking Time: 25 minutes
Lobster Enchiladas with Creamy Sauce
Elevate your dinner game with this decadent recipe that combines succulent lobster meat with tender tortillas and a rich, creamy sauce.
Ingredients:
– 1 pound cooked lobster meat, flaked
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add flaked lobster meat and cook until heated through, about 1 minute.
4. In a separate saucepan, combine heavy cream and paprika. Bring to a simmer over medium-low heat.
5. To assemble enchiladas, dip tortillas in the warm cream mixture, then fill with lobster mixture and roll up. Place seam-side down in a baking dish.
6. Top with grated cheese and cover with aluminum foil. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-35 minutes
Buffalo Chicken Enchiladas
A twist on traditional enchiladas, these Buffalo chicken enchiladas pack a spicy punch. Perfect for football Sundays or a quick weeknight dinner.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1/2 cup buffalo wing sauce (Frank’s RedHot)
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1/4 cup diced red bell pepper
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, buffalo wing sauce, and cilantro. Mix well.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and chicken mixture.
5. Pour enchilada sauce over the rolled enchiladas and top with shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegan Lentil Enchiladas
A flavorful and filling twist on traditional enchiladas, this recipe combines the comfort of lentils with the bold flavors of Mexico.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup vegan enchilada sauce
– 6-8 corn tortillas
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. Stir in the cooked lentils and vegan enchilada sauce. Season with salt and pepper to taste.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. To assemble the enchiladas, lay a tortilla flat and spoon some of the lentil mixture onto the center of the tortilla. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Pour the remaining enchilada sauce over the rolled tortillas and cover with aluminum foil.
7. Bake for 25-30 minutes or until the tortillas are soft and the filling is hot.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your mealtime with these 20 flavorful enchilada recipes! From classic beef and chicken dishes to vegetarian and vegan options, there’s something for every occasion. Try our classic Beef Enchiladas, Cheesy Chicken Enchiladas, or Vegetarian Black Bean Enchiladas for a taste of Mexico. Or, if you’re feeling adventurous, go for the Shrimp and Avocado Enchiladas or Sweet Potato and Spinach Enchiladas. With options ranging from breakfast to dessert, these enchilada recipes are sure to please even the pickiest eaters.