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3 Creative enchilada recipes

Regular chicken enchiladas are so last season. Spice up your Cinco de Mayo celebrations with one of these flavor-packed, decadent enchilada recipes and leave the Old El Paso on the shelves.

 Enchiladas three ways

Whether you’re a big fan of beef or chicken, one of these surprisingly unique and delicious recipes will have you saying “Ay, caramba!” with each decadent bite.

Buffalo chicken enchiladas

Buffalo chicken enchiladas recipe

Yields 4 enchiladas


  • 4 medium-size flour tortillas
  • About 1-1/4 cups shredded chicken (we used rotisserie)
  • About 1 cup chopped celery
  • 14 ounce can spicy red enchilada sauce
  • 1/3 cup Frank’s RedHot Buffalo Wing Sauce
  • About 1/2 cup blue cheese
  • 1/2 cup shredded mozzarella cheese
  • Celery leaves for garnish


  1. Preheat oven to 350 degrees F. Grease an 8 x 8-inch baking dish with nonstick cooking spray.
  2. In a bowl, mix the enchilada sauce and Buffalo sauce together. Add more Buffalo sauce for a spicier sauce. Separate the sauce in two batches and mix the chicken with one of the batches. Add celery and stir to combine.
  3. Scoop about 1/4 cup filling into the middle of each tortilla. Add 2-3 tablespoons of mozzarella cheese over the chicken. Then carefully roll and place fold-side down in the prepared baking dish.
  4. Cover the rolled enchiladas with remaining sauce and sprinkle with blue cheese. Bake for about 20-25 minutes, or until cheese is melted. Garnish with fresh celery leaves or cilantro.
Cheesy beef enchilada pasta

Cheesy beef enchilada pasta recipe

Recipe inspired by Kraft

Serves about 8


  • 4 cups pasta, uncooked
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 orange pepper, chopped
  • 14.5 ounce can diced tomatoes with green chilies
  • About 1 pound ground beef
  • 1/2 cup fresh cilantro, chopped
  • 2 cups Mexican blend cheese


  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of water to a boil. Add pasta and cook until al dente, about 7 minutes. Rinse and set aside.
  3. Heat oil in a large skillet over medium heat. Add onions and cook about 2 minutes. Add garlic and peppers and cook until just soft, another 4 minutes. Add ground beef and cook until golden brown, about 6-8 minutes. Drain the fat.
  4. Grease a 4-quart baking dish with nonstick cooking spray. Mix the pasta with the diced tomatoes, 1-1/2 cups cheese and beef mixture. Pour into the prepared baking dish.
  5. Top pasta with 1/2 cup remaining cheese and bake until melted, about 20 minutes.
Crock-pot Bloody Mary chicken enchiladas with green sauce

Bloody mary chicken enchiladas with green sauce recipe

Serves about 4


  • 2 boneless, skinless chicken breasts, cooked and shredded
  • About 3 large tomatoes, diced
  • 2 cans green chilies, chopped
  • 1/2 cup bloody mary mix
  • 2/3 cup chopped celery
  • 4 large flour tortillas
  • 14.5 ounce can green enchilada sauce
  • 1-1/2 cups shredded mozzarella cheese
  • Cilantro for garnish


  1. Place chicken, tomatoes, green chilies, celery and bloody mary mix in a slow cooker. Set to low and let cook for about 1-1/2 hours. Drain most of the remaining liquid.
  2. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
  3. Place about 1/3 cup chicken mixture into the center of each tortilla. Top with about 3 tablespoons mozzarella cheese. Roll the enchiladas and place fold-side down into greased baking dish.
  4. Pour the green enchilada sauce over the rolled tortillas and cover with remaining mozzarella cheese.
  5. Bake for about 20-25 minutes, or until cheese is melted. Garnish with fresh cilantro and enjoy!

More Cinco de Mayo recipes

Cinco de Mayo brunch recipes
Cinco de Mayo party treats
3 Sangria recipes for Cinco de Mayo

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