This customizable easy enchiladas recipe is the perfect go-to option for busy weeknights or meal prep Sundays. Use tortillas, protein, and cheese of your choice, then add any toppings you’re craving like guacamole, sour cream, salsa, or lettuce. It’s simple, satisfying, and totally your own.
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Table of Contents
Why you’ll love it
- Ultimate comfort food, made customizable – Whether you’re all about ground beef and cheddar or prefer beans with dairy-free cheese, this recipe adapts to your tastes. Pick your fillings, pick your toppings—it’s all up to you.
- Quick and satisfying – From start to finish, these easy enchiladas takes just 35 minutes. Perfect for busy weeknight dinners or meal prep days when you want something hearty without the hassle.
One-dish wonder – Everything bakes up together in a single pan, which means minimal cleanup and maximum flavor. More time to kick back, less time at the sink.
Let’s get one thing straight—these easy enchiladas aren’t claiming to be traditional or authentic, but they’re definitely inspired by the bold, comforting flavors of the classic dish!
Are these enchiladas healthy?
Absolutely! These easy enchiladas are packed with protein and fiber making them a nutritious and satisfying meal.
- Packed with lean protein – Choose options like ground turkey, chicken, or beans to add satisfying protein that helps support muscle maintenance and keeps you feeling full longer.
- Loaded with fiber-rich toppings – Top your enchiladas with colorful veggies like tomatoes, avocado, and shredded lettuce for a boost of fiber, antioxidants, and essential nutrients. Fiber not only supports gut health but also helps stabilize blood sugar levels and keeps you feeling satisfied between meals.
- Control your sodium – Opt for low-sodium or homemade enchilada sauce to reduce the salt content without sacrificing flavor. You’re in control of every bite!
Ingredients you’ll need
- Onion – Adds aromatic sweetness and a base of flavor. Dice small for even cooking and maximum flavor infusion.
- Bell pepper – Use any color you love—red, orange, and yellow will be sweeter, but you could use a green pepper too.
- Protein of your choice – Whether you go for lean ground meats, plant-based crumbles, or hearty beans, this recipe adapts to your taste and dietary needs.
- Garlic – Minced fresh garlic gives that bold flavor punch to your filling.
- Taco seasoning – Grab a packet or whip up your own homemade blend for that signature Tex-Mex flair.
Enchilada sauce – Red is the traditional choice, but green or mole works wonders too. Go mild or spicy—your call! - Tortillas of your choice – Choose flour, almond flour, or cassava tortillas, depending on what you have on hand.
- Shredded cheese of your choice – Cheddar, Mexican blend, dairy-free options— whatever melts well and makes your heart happy.
How to make it
1. Preheat oven
Set your oven to 375°F and lightly grease a 13×9-inch baking dish. Spread ¼ cup enchilada sauce across the bottom for extra flavor.
2. Sauté veggies
In a skillet, cook the diced onion and bell pepper in a skillet until soft, about 3–5 minutes.
3. Add protein
Stir in your chosen protein, cook until browned. Then, mix in garlic, taco seasoning, and ½ cup enchilada sauce.
4. Fill tortillas
Add a scoop of filling (~½ cup) down the center of each tortilla. Sprinkle with ~2 tablespoons cheese, roll them up, and place them seam-side down in the dish.
5. Pour remaining sauce and bake
Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with more cheese. Bake for 20 minutes, or until bubbly and golden.
6. Top and serve
Finish with your favorite toppings like guacamole, salsa, or fresh cilantro and enjoy warm!
Recipe tips and tricks
- Serving Tips: These easy enchiladas pair beautifully with simple sides like cilantro lime rice, black beans, or a fresh side salad. For drinks, pair them with sparkling lime water, a light Mexican lager, or hibiscus iced tea.
- Troubleshooting Tips: If your tortillas are cracking, try warming them in the microwave (covered with a damp paper towel) for 20–30 seconds before rolling to keep them flexible. If your enchiladas feel dry, just add an extra ¼ cup of sauce before baking to keep them juicy and flavorful.
- Scaling Tips: Need to feed a crowd? Easily double the recipe and use two 13×9-inch pans, baking them side by side. If they’re packed full, you may need an extra 5 minutes of bake time. Halving the recipe? Use an 8×8-inch dish and reduce the sauce slightly.
Customize it your way
Like all of our recipes, this one is completely customizable! Choose the protein of your choice, tortillas of your choice, bell pepper of choice, and cheese of your choice based on what you love or what’s already in your fridge.
- Protein of your choice: Go with classic 96% lean ground beef, ground turkey, or shredded chicken—or switch things up with a plant-based ground like Beyond Meat or a can of black or pinto beans.
- Tortillas of your choice: Use flour tortillas for a soft texture, or try almond flour or cassava tortillas for a grain-free option. Corn tortillas also work great if you want a more traditional flavor.
- Cheese of your choice: Shredded Mexican blend is a go-to, but cheddar, mozzarella, pepper jack or even dairy-free shredded cheese all bring their own unique flavor.
- Bell pepper of your choice: Choose your favorite from red, green, orange or yellow peppers. Each one brings its own unique flavor to the table.
Can you make these easy enchiladas ahead of time?
Absolutely! These easy enchiladas are 100% meal-prep approved. You can assemble everything up to 24 hours in advance. Just cover and refrigerate, then pop them in the oven when you’re ready to eat.
Want to freeze them? No problem. Assemble, wrap tightly, and freeze before baking. When you’re ready, thaw overnight in the fridge and bake as directed. Easy, flexible, and perfect for planning ahead.
How do I store leftovers?
Leftover enchiladas? Store them in an airtight container in the fridge for up to 4 days. For quick meals, reheat individual servings in the microwave. Want to warm the whole pan? Pop in the oven at 350°F until heated through. You can also freeze leftovers for up to 3 months—just thaw in the fridge overnight and reheat when the craving hits!
Need more help with recipes for your busy schedule?
In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.
Easy Enchiladas — Customizable Recipe
Ingredients
- Cooking spray
- 1/2 small white or yellow onion, diced
- 1 medium bell pepper of your choice, (diced (red, orange, yellow, or green))
- 1 pound protein of your choice, (96% lean ground beef, ground turkey, shredded chicken, plant-based ground like Beyond Meat, or 1 – 15 ounce can drained and rinsed beans)
- 1 tablespoon minced garlic, about 3 cloves
- 2 tablespoons taco seasoning
- 15 ounces red enchilada sauce
- 8 tortillas of your choice, (6 to 8-inch flour tortillas, almond flour tortillas, or cassava tortillas)
- 2 cups shredded cheese of your choice, (Mexican blend, cheddar, mozzarella, pepper jack, or dairy-free shredded cheese)
Toppings of Your Choice:
- Guacamole
- Diced avocado
- Salsa
- Queso
- Sour cream or plain Greek yogurt
- Diced tomatoes
- Sliced jalapeños
- Chopped green onions
- Sliced black olives
- Corn kernels
- Diced onion
- Pickled red onion
- Chopped cilantro
- Sliced radishes
- Shredded lettuce
- Hot sauce
Instructions
- Preheat the oven to 375°F. Lightly grease a 13×9-inch baking dish with cooking spray, then spread ¼ cup of enchilada sauce evenly across the bottom of the pan.
- Heat a large pan over medium-high heat and add a generous amount of cooking spray.
- Sauté the diced onion and pepper until softened and lightly browned, 3-5 minutes.
- To the same pan, add the protein of choice until browned and mostly cooked through. Then add minced garlic, taco seasoning, and stir in ½ cup of enchilada sauce.
- Lay out the tortillas and evenly distribute the filling down the center of each (a little under 1/2 cup of filling per tortilla). Sprinkle with cheese (~2 T per tortilla), roll them up tightly, and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with additional cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, add any favorite toppings of your choice, and serve warm.
Notes
Nutrition
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