11 Delicious El Paso Enchiladas You Can’t Miss

Picture yourself pulling a bubbling pan of enchiladas out of the oven. That’s the ultimate comfort food, and I’ve gathered 11 irresistible El Paso recipes you’ll want to make ASAP. Let’s dive in!

Classic Chicken Enchiladas

The ultimate comfort food, these Classic Chicken Enchiladas are a weeknight winner. With shredded chicken, red enchilada sauce, and loads of melted cheese baked until bubbly, they're sure to please the whole family.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Filling

• 2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese (divided)
• 1/2 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 cup chopped green onions
• 8 flour tortillas (8-inch)

For the Sauce and Assembly

• 2 cups red enchilada sauce (store-bought)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, combine shredded chicken, 1/2 cup cheddar cheese, sour cream, cumin, garlic powder, and green onions. Mix until evenly incorporated. (Tip: For deeper flavor, toast the cumin in a dry skillet for 30 seconds before adding.)
3. Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish. (Tip: Using a good-quality store-bought sauce saves time and ensures consistent thickness.)
4. Warm the tortillas in the microwave for 20 seconds to make them pliable. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the dish.
5. Pour the remaining enchilada sauce over the rolled tortillas, spreading to cover them completely.
6. Sprinkle the top with the remaining 1/2 cup cheddar cheese and all the Monterey Jack cheese.
7. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
8. Remove from the oven and let rest for 5 minutes. (Tip: This resting time helps the filling set, making it easier to serve without falling apart.) Garnish with chopped cilantro if desired.

Each bite delivers a perfect balance of tender chicken, tangy sauce, and gooey cheese. Serve with a dollop of sour cream and a side of refried beans for a complete Mexican-inspired meal.

Beef and Bean Enchiladas

Making enchiladas from scratch is easier than you think, and this beef and bean version is a crowd-pleaser. Follow these steps for a hearty meal that will have everyone asking for seconds.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the red sauce

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 cups chicken or beef broth
• 1 can (8 oz) tomato sauce

For the filling

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (16 oz) refried beans
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon ground cumin

For assembly

• 10-12 corn or flour tortillas (6-inch)
• 2 cups shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. To make the red sauce: In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk constantly for 1 minute until it forms a paste. Tip: Whisking prevents lumps from forming.
3. Add the chili powder, cumin, garlic powder, and salt, whisking for another 30 seconds to toast the spices.
4. Slowly pour in the broth and tomato sauce, whisking continuously. Bring to a simmer and cook for 5 minutes until thickened. Remove from heat and set aside.
5. For the filling: In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until browned (about 5-7 minutes). Add the diced onion and garlic, and cook for 2 more minutes until onion is soft.
6. Season with salt, black pepper, and cumin. Stir in the refried beans and cook for 2 minutes, until warmed through. Remove from heat.
7. To soften the tortillas (if using corn), wrap them in a damp paper towel and microwave for 30 seconds. Tip: This prevents cracking when rolling.
8. Spread a thin layer of the red sauce on the bottom of a 9×13-inch baking dish.
9. Place about 2-3 tablespoons of the filling down the center of each tortilla. Roll tightly and place seam-side down in the dish.
10. Pour the remaining sauce evenly over the enchiladas, making sure all tortillas are covered.
11. Sprinkle the shredded cheddar cheese over the top.
12. Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are slightly crispy. Tip: Let the enchiladas rest for 5 minutes before serving to set the layers.

A final sprinkle of fresh cilantro adds a pop of color and freshness. The creamy beans and savory beef meld perfectly with the rich red sauce. Serve with a dollop of sour cream and a side of Mexican rice for a complete dinner.

Cheese Enchiladas with Red Sauce

There's something deeply comforting about a pan of homemade cheese enchiladas, and this recipe breaks it down into foolproof steps. You'll start with a rich, from-scratch red sauce and finish with bubbly, golden cheese.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the red sauce

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 2 cups chicken or vegetable broth
• 1 (8 oz) can tomato sauce

For the filling and assembly

• 2 cups (8 oz) shredded Monterey Jack cheese
• 12 corn tortillas (6-inch)

For topping and garnish

• 1/2 cup (2 oz) shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Preheat the oven to 375°F.
2. Make the red sauce: In a medium saucepan over medium heat, heat the vegetable oil. Add the flour and whisk constantly for 1 minute until bubbly and lightly golden — this prevents lumps.
3. Add chili powder, cumin, garlic powder, oregano, and salt. Whisk for 30 seconds until fragrant.
4. Gradually whisk in the broth and tomato sauce. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened.
5. Meanwhile, prepare the tortillas: Wrap the stack of corn tortillas in damp paper towels and microwave for 30 seconds to soften — this makes them pliable and prevents cracking when rolling.
6. Spread 1/2 cup of the red sauce evenly over the bottom of a 9×13-inch baking dish.
7. Assemble each enchilada: Place about 2 tablespoons of shredded Monterey Jack cheese (from the 2 cups) in a line down the center of a warm tortilla. Roll it up tightly and place seam-side down in the dish.
8. Repeat with remaining tortillas and cheese, arranging them snugly in the dish.
9. Pour the remaining red sauce over the enchiladas, spreading it to cover all tortillas completely.
10. Sprinkle the 1/2 cup shredded Monterey Jack cheese evenly on top.
11. Bake for 15–20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Let rest for 5 minutes before serving — this helps the enchiladas hold their shape.
12. Garnish with fresh cilantro if desired.

Rolling up each enchilada is the most satisfying part — the warm tortilla hugs the melting cheese. The result is a cozy, saucy dish where every bite has a perfect cheese pull. Serve with a side of refried beans or a simple salad for a complete meal.

Green Chile Chicken Enchiladas

Starting with a flavorful tomatillo sauce sets the foundation for these Green Chile Chicken Enchiladas, a crowd-pleasing weeknight dinner. This recipe breaks down each step so you can build deep, tangy flavor and creamy texture with confidence.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the tomatillo sauce

• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers
• 1/2 cup chopped white onion
• 2 cloves garlic, minced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

For the chicken filling

• 3 cups shredded cooked chicken (from a rotisserie chicken)
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For assembly

• 8 (8-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream (for topping)

Instructions

1. Preheat your oven to 375°F.
2. Place the tomatillos and poblano peppers on a baking sheet. Broil for 5-7 minutes, turning once, until skins are charred and blistered. (Tip: Use a dry skillet on high heat instead if you prefer; charring adds smoky depth.)
3. Transfer the charred tomatillos and peppers to a blender. Add the onion, garlic, cilantro, chicken broth, salt, and cumin. Blend until smooth. Set the tomatillo sauce aside.
4. In a large bowl, combine the shredded chicken, 1/2 cup sour cream, 1 cup Monterey Jack cheese, salt, and pepper. Mix until evenly combined. (Tip: Use two forks to shred the chicken for a consistent texture.)
5. To soften the tortillas and prevent cracking, wrap them in damp paper towels and microwave for 30 seconds.
6. Spread 1/2 cup of the tomatillo sauce in the bottom of a 9×13-inch baking dish.
7. Spoon about 1/3 cup of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
8. Pour the remaining tomatillo sauce over the enchiladas, spreading to cover all tortillas evenly.
9. Sprinkle 1 cup of Monterey Jack cheese over the top.
10. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. (Tip: For a browner top, switch to broil for the last 2 minutes, watching carefully.)
11. Remove from oven and let rest for 5 minutes. Dollop with remaining 1/4 cup sour cream before serving.

Your enchiladas will emerge with a creamy, tangy sauce and tender chicken wrapped in soft tortillas, all topped with melted cheese. Serve with a side of refried beans or a crisp green salad to balance the richness.

Sour Cream Chicken Enchiladas

Bursting with creamy flavor, these Sour Cream Chicken Enchiladas are a comforting Tex-Mex classic that comes together easily. With a rich sauce, tender chicken, and melted jack cheese, they're perfect for a weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Filling

• 3 cups cooked shredded chicken (about 1 lb)
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

For the Sour Cream Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For Assembly

• 12 corn tortillas (6-inch)
• 1 1/2 cups shredded Monterey Jack cheese (for topping)
• Optional: chopped cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the shredded chicken, 1/2 cup sour cream, 1/2 cup shredded Monterey Jack cheese, chopped cilantro, cumin, and 1/2 teaspoon salt. Mix well and set aside.
3. Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute until bubbly but not browned.
4. Gradually whisk in the chicken broth, then add the 1 cup sour cream, garlic powder, and 1/4 teaspoon salt. Continue whisking until smooth.
5. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat.
6. To soften the tortillas and prevent cracking (tip #1: stack them between damp paper towels and microwave for 30 seconds), warm the corn tortillas in the microwave for 30 seconds until pliable.
7. Spoon about 3 tablespoons of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
8. Pour the sour cream sauce evenly over the enchiladas, spreading it to cover all edges (tip #2: use a rubber spatula to ensure even coverage).
9. Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese over the top, covering the sauce completely.
10. Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly browned. (Tip #3: Do not overbake, or the sour cream sauce may curdle; check at 20 minutes.)
11. Remove from the oven and let rest for 5 minutes before serving. Garnish with optional chopped cilantro.

Every bite offers a perfect balance of creamy sauce, tender chicken, and melted cheese. Serve with a side of Mexican rice or a fresh green salad for a complete meal. These enchiladas also reheat beautifully for lunch the next day.

Shredded Pork Enchiladas with Mole

When you're craving a deeply flavorful Mexican dish that feels like a hug, these shredded pork enchiladas with mole are your answer. This recipe breaks down each step so you can confidently create a restaurant-quality meal at home.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 150 minutes

Ingredients

For the Pork

• 2 lbs pork shoulder, cut into chunks
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 3 cloves garlic, minced
• 2 cups chicken broth

For the Mole Sauce

• 1/2 cup mole paste
• 1 cup chicken broth
• 1 oz dark chocolate (70% cacao), chopped

For Assembly

• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 white onion, finely chopped
• 2 tbsp sesame seeds
• 2 tbsp vegetable oil

Instructions

1. Season the pork chunks evenly with salt, pepper, and cumin.
2. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 4 minutes per batch. Transfer to a plate.
3. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Return the pork to the pot and add 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, until the pork is tender and shreds easily. Tip: For quicker cooking, you can use a pressure cooker at high pressure for 45 minutes.
5. While the pork cooks, prepare the mole sauce. In a small saucepan, combine the mole paste and 1 cup of chicken broth. Whisk over medium heat until smooth. Add the chopped dark chocolate and stir until melted. Simmer for 5 minutes until thickened. Set aside.
6. When the pork is tender, remove it from the pot and shred with two forks. Reserve 1/2 cup of the cooking liquid to thin the sauce if needed. Tip: Shred the pork while it's still warm for easier handling.
7. Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish with the remaining vegetable oil.
8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave between damp paper towels for 30 seconds. Tip: Warm tortillas are pliable and less likely to crack when rolled.
9. Assemble the enchiladas: Place about 2 tablespoons of shredded pork in the center of each tortilla, add a sprinkle of cheese (reserve half for topping) and a pinch of chopped onion. Roll tightly and place seam-side down in the prepared dish.
10. Pour the mole sauce over the enchiladas, covering them evenly. Sprinkle the remaining cheese and chopped onion on top.
11. Bake for 20 minutes, until the cheese is melted and bubbly. Tip: For a golden top, switch to broil for the last 2 minutes.
12. Remove from the oven and sprinkle with sesame seeds. Let rest for 5 minutes before serving.

Kick off your fiesta with these enchiladas; the rich, complex mole perfectly complements the tender pork. Each bite offers a slight crunch from the sesame seeds and a soft, cheesy interior. Serve with a side of Mexican rice and refried beans for a complete meal.

Vegetarian Black Bean and Corn Enchiladas

Filling, flavorful, and surprisingly simple, these Vegetarian Black Bean and Corn Enchiladas are a weeknight favorite. The combination of black beans, sweet corn, and bell peppers wrapped in soft tortillas, smothered in enchilada sauce, and topped with crumbly cotija cheese is a meal that satisfies everyone.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Filling

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Freshly ground black pepper to taste

For the Enchiladas

• 8 small flour or corn tortillas (6-inch)
• 2 cups red enchilada sauce
• 1 cup crumbled cotija cheese
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 3 minutes.
3. Add minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant.
4. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, so flavors meld. Remove from heat.
5. Warm tortillas briefly in the microwave or on a dry skillet to make them pliable.
6. Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the prepared baking dish.
7. Place about 1/4 cup of the filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
8. Pour remaining enchilada sauce evenly over the rolled tortillas, making sure to cover edges to prevent drying.
9. Sprinkle crumbled cotija cheese over the top. Tip: Cotija is salty, so adjust salt in filling accordingly.
10. Bake uncovered for 20-25 minutes, until sauce is bubbly and cheese is lightly golden.
11. Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Perfectly balanced textures—the soft tortillas, creamy beans, and crunchy corn—all complemented by the tangy, salty cotija. For a fun twist, serve with a side of sour cream or a dollop of guacamole.

Spinach and Ricotta Enchiladas

Gather your ingredients and preheat your oven to 375°F. These spinach and ricotta enchiladas are a creamy, satisfying twist on a classic. Let's walk through each step carefully.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the filling

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup diced yellow onion
• 5 ounces fresh spinach
• 1 cup ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the sauce and assembly

• 2 cups green enchilada sauce
• 8 corn tortillas (6-inch)
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 3–4 minutes until softened and fragrant.
3. Add the fresh spinach to the skillet. Cook, stirring frequently, for 2–3 minutes until the spinach is completely wilted. Remove from heat and let cool for 5 minutes.
4. In a medium bowl, combine the ricotta cheese, the cooked spinach mixture, salt, and black pepper. Stir until evenly mixed. (Tip: Use room temperature ricotta for easier blending.)
5. Spread a thin layer of green enchilada sauce (about 1/3 cup) over the bottom of the prepared baking dish.
6. Warm the corn tortillas briefly: either microwave them wrapped in a damp paper towel for 30 seconds, or heat each in a dry skillet for 10 seconds per side. This makes them pliable and prevents cracking.
7. Place about 2 tablespoons of the spinach-ricotta filling along the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
8. Pour the remaining green enchilada sauce evenly over the rolled enchiladas, covering all edges. (Tip: Use a spoon to nudge sauce into crevices.)
9. Sprinkle the shredded mozzarella cheese over the top, distributing it evenly.
10. 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. (Tip: A 5-minute rest sets the layers and prevents sogginess.)

Don't be afraid to customize these with black beans or shredded chicken for extra protein. The creamy ricotta and spinach filling balances perfectly with the tangy green sauce and gooey mozzarella. Serve with a dollop of sour cream or a sprinkle of fresh cilantro.

Beef Enchiladas with Enchilada Sauce

A classic comfort food, beef enchiladas are a beloved Tex-Mex dish that's easier to make at home than you think. With a rich, homemade enchilada sauce and perfectly seasoned ground beef, this recipe is your guide to golden, bubbly perfection.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Enchilada Sauce

• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 can (8 ounces) tomato sauce
• 1 cup vegetable broth

For the Filling

• 1 pound ground beef (80/20)
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin

For the Enchiladas

• 8 corn tortillas (6-inch)
• 2 cups shredded cheddar cheese (divided)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Make the sauce: In a small saucepan, heat 3 tablespoons vegetable oil over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute, stirring constantly.
3. Add 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon salt. Whisk and cook for 30 seconds until fragrant.
4. Slowly pour in 1 can tomato sauce and 1 cup vegetable broth, whisking continuously to prevent lumps. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally. Remove from heat and set aside.
5. Prepare the filling: In a large skillet over medium-high heat, cook 1 pound ground beef, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain excess fat if necessary.
6. Add 1/2 cup chopped onion and 2 minced garlic cloves to the beef. Cook for 2-3 minutes until onion is softened.
7. Season the beef mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin. Stir in 1/2 cup of the prepared enchilada sauce and cook for 1 minute. Remove from heat.
8. Soften the tortillas: Wrap 8 corn tortillas in a damp paper towel and microwave for 30-45 seconds until pliable. Alternatively, heat them one by one in a dry skillet.
9. Assemble: Spread 1/2 cup of the enchilada sauce evenly in the bottom of the prepared baking dish.
10. Place a tortilla on a flat surface. Spoon about 2-3 tablespoons of the beef filling down the center, then sprinkle with about 1 tablespoon of shredded cheddar. Roll the tortilla tightly and place seam-side down in the dish. Repeat with remaining tortillas.
11. Pour the remaining enchilada sauce over the rolled tortillas, ensuring all tops are covered. Sprinkle the remaining shredded cheddar cheese evenly over the top.
12. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the edges are golden. Let rest for 5 minutes before serving.

Zesty and rich, these enchiladas deliver a perfect balance of seasoned beef, gooey cheese, and tangy red sauce. Serve with a dollop of sour cream or a side of Mexican rice for a complete meal that's sure to impress.

Shrimp Enchiladas with Creamy Sauce

A creamy, indulgent take on classic enchiladas, these shrimp enchiladas feature a luscious white sauce and tender shrimp wrapped in soft corn tortillas. Perfect for a weeknight dinner that feels special, this recipe guides you step by step to achieve a restaurant-quality dish at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the creamy white sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp white pepper

For the shrimp filling

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

For assembly

• 8 (6-inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• Cooking spray or oil for softening tortillas
• Additional chopped cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper. In a large skillet over medium-high heat, add 1 tbsp oil. Cook the shrimp for 2 minutes per side until pink and opaque. Transfer to a cutting board and chop into bite-sized pieces.
3. In the same skillet, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in chicken broth and heavy cream. Add cumin, garlic powder, 1/2 tsp salt, and white pepper. Bring to a simmer, then reduce heat to low. Cook for 3–4 minutes until thickened, stirring occasionally. Tip: Use room-temperature cream to prevent lumps.
5. In a mixing bowl, combine chopped shrimp, diced onion, minced garlic, cilantro, and lime juice. Add 1/2 cup of the prepared white sauce and stir to coat.
6. To soften the tortillas, lightly spray both sides with cooking spray or brush with oil. Heat a dry skillet over medium heat and warm each tortilla for 20 seconds per side until pliable. Tip: Warm tortillas prevent cracking when rolling.
7. Place a generous 2 tablespoons of the shrimp filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
8. Pour the remaining white sauce evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese on top. Tip: For extra browning, use a mix of Monterey Jack and sharp cheddar.
9. Bake for 20–25 minutes, until the cheese is melted and bubbly. For a golden top, switch to broil for the last 2 minutes. Let rest for 5 minutes before serving. Garnish with additional cilantro.

Keep these enchiladas warm from the oven; the creamy sauce and melted cheese create a luscious coating over each tender roll. Serve with a side of Mexican rice or a simple green salad for a complete meal. The slightly charred edges of the tortillas contrast beautifully with the smooth, spiced sauce.

Stacked Enchiladas (Enchilada Casserole)

Craving a hearty, no-fuss dinner that feeds a crowd? This stacked enchilada casserole layers tortillas, seasoned beef, refried beans, and melted cheese into one easy, baked dish. No rolling required—just stack and bake.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Meat Filling

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red enchilada sauce

For the Layers

• 1 can (15 oz) refried beans
• 1/4 cup red enchilada sauce
• 8-10 corn tortillas (6-inch)
• 2 cups shredded Mexican blend cheese

For the Top & Bottom

• 1/2 cup red enchilada sauce (for bottom)
• Remaining enchilada sauce (about 1 cup) for top
• Optional garnish: fresh cilantro, sliced green onions

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the ground beef, breaking it into small pieces with a wooden spoon, until browned, about 6-8 minutes. Tip: Breaking the meat into small pieces ensures even browning and a better texture.
3. Add the diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
4. Drain any excess fat from the skillet. Stir in chili powder, cumin, salt, pepper, and 1/2 cup enchilada sauce. Simmer for 2 minutes, then remove from heat.
5. In a small bowl, mix the refried beans with 1/4 cup enchilada sauce until smooth. This thins the beans for easier spreading.
6. Spread 1/2 cup enchilada sauce evenly over the bottom of the prepared baking dish. This prevents the tortillas from sticking and adds moisture.
7. Layer 4 tortillas on top of the sauce, overlapping them slightly to cover the bottom. Tip: If your tortillas are stiff, microwave them for 30 seconds wrapped in a damp paper towel to make them pliable and prevent cracking.
8. Spread half of the bean mixture over the tortillas, then half of the beef mixture, and sprinkle with 1/3 cup of shredded cheese.
9. Repeat with another layer of 4 tortillas, the remaining bean mixture, remaining beef mixture, and another 1/3 cup of cheese.
10. Top with the remaining tortillas. Pour the rest of the enchilada sauce (about 1 cup) over the tortillas, spreading to cover all edges. Sprinkle the remaining cheese evenly on top.
11. Bake uncovered for 20-25 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly golden. Let it rest for 5 minutes before slicing. Tip: Resting allows the layers to set, so the casserole holds its shape when cut.
12. Garnish with fresh cilantro and sliced green onions if desired. Serve warm.

Upon slicing into the casserole, you'll see distinct, tender layers of tortillas, seasoned beef, and creamy beans wrapped in a rich enchilada sauce. The top is a golden, bubbly cheese crust that gives way to a satisfying, hearty interior. Serve with a dollop of sour cream and a simple side salad for a complete Tex-Mex dinner.

Conclusion

Packed with flavor and easy to make, these El Paso enchiladas are perfect for busy weeknights. I hope you give them a try! Which one will you make first? Drop a comment below and don’t forget to pin this roundup to your Pinterest board for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.