Skip to main content Skip to header navigation

Half-hour enchiladas

Mexican food is some of the tastiest on the planet, but cooking it from scratch requires plenty of prep and patience. That’s particularly true for traditional enchiladas. These tips will help you get the same flavorful taste without devoting a whole day to it.

Quick enchilada

Make your sauce

Normally, making a great enchilada sauce requires a lot of mixing and blending. Take the easy way out instead by mixing a few ingredients with a spoon. Sour cream, green chili peppers, green onions, canned enchilada sauce and cream of chicken soup are a good foundation for a mix.

Prep your protein

Though meat isn’t required, adding some shredded leftover chicken to your enchiladas is a good way to boost protein intake and makes for a filling quick meal.

Start with a base

Put a small amount of sauce at the bottom of the pan. This ensures the flavor is properly distributed.

Fill tortillas

In a small flour or corn tortilla (depending on your preference), place a small amount of grated cheddar cheese; roll it up and place it, seam face down, in the pan. Repeat until all tortillas are filled.

Pour on the flavor

Pour the sauce on top of the enchiladas, covering all corners of the pan to make sure each section is properly coated.

Sprinkle on the cheese

Sprinkle the enchiladas with light or heavy cheese, depending on your preference. Just make sure each enchilada gets some cheese love.


Pop the enchiladas into a preheated 400 degrees F. oven for about 25 minutes, or until cheese is melted and very lightly browned.


Top your enchiladas with sour cream, green onions, salsa or whatever garnish you choose.

More meal ideas

4 Last-minute appetizers for tonight’s dinner
Sneaky ways to reuse leftovers
5 Freeze-ahead recipes

Leave a Comment

Comments are closed.