Enchiladas are one of our favorite Mexican-inspired dishes because there are versions for meat eaters, vegans, and everyone in between. The only real rules are that you fill the tortillas, roll them up, then top with sauce. Apart from that, the stuffing and sauce are completely customizable. Whether you want your enchiladas filled with meat, cheese, veggies, beans, or all of the above, we have a recipe on our list for you. We’re highlighting seven enchilada formulas that appeal to every palate to prove just how versatile the dish can be.
1. Beef Enchiladas
If you want to make enchiladas in their most authentic form, fill your tortillas with beef. Here’s a recipe from Brown Eyed Baker that will show you how. In these enchiladas, you get your steak, cheese, and jalapeños. The enchiladas are mildly spicy and but not so extreme that the heat covers up the other flavors. You can even make the enchilada sauce and filling ahead of time so you’re ready to go when it’s dinner time.
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1¼ pounds boneless chuck steak, trimmed
- 1 tablespoon vegetable oil
- 2 yellow onions, finely chopped
- 1 (15-ounce) can tomato sauce
- ½ cup water
- 4 ounces Monterey Jack cheese, shredded, divided
- 4 ounces sharp cheddar cheese, shredded, divided
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped canned pickled jalapeños
- 12 (6-inch) corn tortillas
Head to Brown Eyed Baker for the full recipe.