Easy Enchiladas — Customizable Recipe
This customizable 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.
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 13x9-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
Oil Note: Depending on your protein choice, use more cooking spray oil if cooking lean proteins like ground turkey or chicken, or use less if using fattier proteins like 80% lean ground beef since it will release its own fat.
Red Enchilada Sauce Note: Feel free to swap for green enchilada sauce or mole sauce if you’d like. You can also get away with using a 12 ounces sauce if that’s all that’s available to you.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for 96% lean ground beef, 8 inch flour tortillas, and Mexican blend cheese. This calculation does not include toppings. For more nutrition information, seek a professional registered dietitian's advice.
Nutrition
Serving: 1enchiladaCalories: 370kcalCarbohydrates: 32gProtein: 26gFat: 15.5gSaturated Fat: 8gSodium: 1000mgPotassium: 340mgFiber: 2gSugar: 3gCalcium: 280mgIron: 3.7mg
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