When you need dinner on the table fast, these five Mexican recipes are the answer. Each one is built around pantry staples like tortillas, beans, rice, and simple seasonings, so you can pull together a satisfying meal without a special trip to the store. From cheesy enchiladas to quick tacos, these dishes are flexible, family-friendly, and ready in under an hour.
Ingredients
- 12 corn tortillas (6-inch / 15 cm)
- 2 cups (240 g) shredded cooked chicken (rotisserie works great)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese
- 1 can (10 oz / 283 g) red enchilada sauce
- 1 small onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 cup (60 ml) sour cream, for serving
- 1/4 cup (15 g) chopped fresh cilantro, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, warm the olive oil. Add the onion and cook until soft, about 4 minutes. Add the garlic, cumin, chili powder, and salt, and cook for 1 minute more.
- Add the shredded chicken and black beans to the skillet. Stir to combine and cook until heated through, about 3 minutes. Remove from heat.
- Spread 1/2 cup (120 ml) of the enchilada sauce in the bottom of a 9×13-inch (23×33 cm) baking dish.
- Warm the tortillas in the microwave for 30 seconds, or in a dry skillet for 10 seconds per side, so they are pliable.
- Fill each tortilla with about 1/4 cup (60 ml) of the chicken-bean mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
- Let rest for 5 minutes before serving. Top with sour cream and cilantro.
Tips
- If you don’t have rotisserie chicken, use 1 1/2 pounds (680 g) of boneless, skinless chicken breasts. Season with salt and pepper, bake at 375°F (190°C) for 25–30 minutes until the internal temperature reaches 165°F (74°C) as checked with a food thermometer, then shred.
- Corn tortillas can crack when rolling. Warming them thoroughly—steam or microwave—prevents breakage.
- For a spicier version, use hot enchilada sauce or add a diced jalapeño to the filling.
- Make it vegetarian by substituting the chicken with 1 extra can of black beans or 1 cup (150 g) of cooked corn.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice, refried beans, or a simple green salad. A squeeze of fresh lime juice and a few slices of avocado add brightness. For a complete meal, offer extra sour cream and salsa on the table.
Variations
- Beef Enchiladas: Replace the chicken with 1 pound (450 g) ground beef, cooked to 160°F (71°C) (USDA FSIS safe minimum) and drained before adding the spices.
- Green Enchiladas: Use green enchilada sauce (salsa verde) instead of red, and substitute Monterey Jack with queso fresco or cotija.
- Breakfast Enchiladas: Swap the chicken for scrambled eggs and add cooked chorizo. Cook the eggs to 160°F (71°C) and the chorizo to 160°F (71°C) (USDA FSIS safe minimum).
- Stacked Enchiladas: Instead of rolling, layer tortillas, filling, and sauce like a lasagna. Bake as directed.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions for 2–3 minutes until hot throughout. The sauce may thicken slightly; add a splash of water or broth if needed. Enchiladas can also be frozen for up to 3 months—thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use flour tortillas instead of corn? Yes, flour tortillas work well and are less prone to cracking. They will be softer and slightly less sturdy than corn, but they taste great.
How do I prevent my enchiladas from getting soggy? Avoid overfilling the tortillas and do not drown them in sauce. A light coating of sauce on the bottom of the dish and a moderate amount on top is enough. Also, make sure the filling is not too watery—drain and rinse the beans well.
Can I make this ahead of time? Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time since you are starting from cold.
What can I use instead of enchilada sauce? You can make a quick sauce by blending 1 can (15 oz / 425 g) of tomato sauce with 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon garlic powder. It will be less complex but still tasty.
Is it necessary to warm the tortillas? Yes, warming makes them pliable and prevents cracking when rolling. Cold corn tortillas will break apart.
Can I freeze enchiladas? Yes, freeze unbaked or baked enchiladas for up to 3 months. If freezing unbaked, thaw in the refrigerator overnight, then bake as directed, adding 10 minutes to the time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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