When it comes to flavorful dinners, few dishes can rival the deliciousness of enchiladas. These rolled tortillas smothered in rich sauces and melted cheese are a staple of Mexican cuisine, and when made with a spicy kick, they take on a whole new level of excitement.
In this article, we’ll be exploring 18 spicy enchilada recipes that will add some much-needed heat to your dinner routine. From classic chicken and beef dishes to more adventurous options like shrimp and lobster, there’s something for everyone in this roundup. Whether you’re in the mood for a hearty, cheesy dish or something lighter and fresher, these recipes are sure to satisfy your cravings.
So grab a fork and let’s dig in!
Cheesy Chicken Enchiladas with Green Sauce
Elevate your mealtime with this rich and flavorful recipe that combines tender chicken, gooey cheese, and a tangy green sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup grated Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup green enchilada sauce (homemade or store-bought)
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine chicken, cheese, and cilantro; stir until combined.
3. Dip each tortilla in warm water, then wrap with about 1/2 cup of the chicken mixture.
4. Place seam-side down in a 9×13-inch baking dish.
5. Pour green enchilada sauce over the top and sprinkle with remaining cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Beef and Black Bean Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines tender beef with the richness of black beans, wrapped in a crispy tortilla and smothered in a spicy tomato sauce.
Ingredients:
– 1 pound ground beef
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can enchilada sauce
– 6-8 corn tortillas
– Shredded cheese (cheddar or Monterey Jack work well)
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in black beans and enchilada sauce; bring to a simmer.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning beef mixture onto each tortilla, then rolling up and placing seam-side down in a baking dish.
7. Top with shredded cheese and bake for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegetable Enchiladas with Red Mole
A flavorful and colorful Mexican dish that combines tender vegetables with rich red mole sauce, all wrapped up in tortillas.
Ingredients:
– 8-10 corn tortillas
– 1 cup roasted zucchini, bell peppers, carrots, and onions
– 1 can (14.5 oz) diced tomatoes, drained
– 1/4 cup red mole paste (homemade or store-bought)
– 2 tablespoons vegetable oil
– Salt to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the oil over medium-high. Add the roasted vegetables and cook until slightly caramelized.
3. In a separate saucepan, combine the mole paste and 1 cup water. Bring to a simmer and whisk until smooth.
4. In a 9×13-inch baking dish, arrange 2-3 tortillas in a single layer. Spoon some of the vegetable mixture onto each tortilla, followed by a spoonful of red mole sauce.
5. Roll up the tortillas and place seam-side down in the baking dish. Repeat with remaining ingredients.
6. Bake for 25-30 minutes or until the enchiladas are hot and the cheese is melted (if using).
7. Serve warm, garnished with cilantro if desired.
Cooking time: 25-30 minutes
Creamy Shrimp Enchiladas
A twist on classic enchiladas, this creamy shrimp recipe is a delicious and indulgent treat for any seafood lover.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup cream cheese, softened
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Set aside.
3. In the same skillet, add onion and garlic; cook until softened.
4. In a separate bowl, mix cream cheese and heavy cream until smooth.
5. Assemble enchiladas by dipping tortillas in cream mixture, then filling with cooked shrimp and toping with onion mixture.
6. Place assembled enchiladas in a baking dish and cover with enchilada sauce.
7. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cook Time: 20-25 minutes
Pork Carnitas Enchiladas
Slow-cooked pork carnitas, crispy tortillas, and creamy enchilada sauce come together in this mouthwatering dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1 onion, sliced
– 2 garlic cloves, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, cook the pork shoulder in lard or oil until browned on all sides.
3. Add sliced onion and minced garlic; cook until the onion is translucent.
4. Add oregano, cumin, salt, and pepper; stir to combine.
5. Cover the pot and braise for 2-1/2 hours, or until the pork is tender and easily shreds with a fork.
6. Shred the pork and warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble enchiladas by spooning shredded pork onto a warmed tortilla, rolling, and placing seam-side down in a baking dish.
8. Pour enchilada sauce over the rolled tortillas; top with shredded cheese and bake at 375°F for 15-20 minutes, or until hot and bubbly.
Cooking Time: 2-1/2 hours (braising) + 15-20 minutes (baking)
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas Recipe
A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of sweet potatoes with the earthy taste of black beans.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional: sour cream, diced tomatoes, avocado
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and paprika; cook for an additional minute.
4. Stir in cooked sweet potatoes and black beans. Season with salt and pepper to taste.
5. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
6. Assemble enchiladas by spooning the sweet potato-black bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Chicken Avocado Enchiladas
Elevate your Mexican-inspired meal with this unique recipe that combines the richness of avocado with tender chicken and creamy enchilada sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 2 ripe avocados, diced
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (10 oz) of enchilada sauce
– 6-8 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar)
– Optional toppings: sour cream, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken strips in a skillet until browned and cooked through.
3. In a separate pan, sauté onion and garlic until softened. Add diced avocado and cook for an additional minute.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by filling tortillas with chicken, avocado mixture, and shredded cheese. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with additional shredded cheese.
7. Bake for 15-20 minutes or until cheese is melted and bubbly.
8. Serve hot and customize with your favorite toppings.
Cooking Time: 20-25 minutes
Cheesy Spinach and Mushroom Enchiladas
These enchiladas combine the richness of melted cheese with the savory flavors of spinach and mushrooms, wrapped in a crispy tortilla. Perfect for a cozy dinner or a crowd-pleasing gathering.
Ingredients:
– 8-10 corn tortillas
– 1 cup fresh spinach leaves
– 1 cup sliced cremini mushrooms
– 2 tablespoons olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onions and mushrooms until softened. Add garlic and cook for an additional minute.
3. Stir in spinach and cook until wilted.
4. Arrange tortillas on a flat surface. Spoon the spinach mixture onto each tortilla, leaving a small border around edges. Sprinkle with cheddar and Monterey Jack cheese.
5. Roll up tortillas and place seam-side down in a baking dish. Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Chorizo Enchiladas
Add a bold and spicy twist to traditional enchiladas with this recipe featuring chorizo sausage, chipotle peppers, and melted cheese.
Ingredients:
– 1 pound chorizo sausage, casings removed
– 2 chipotle peppers in adobo sauce, chopped
– 8-10 corn tortillas
– 1/4 cup chopped onion
– 1 garlic clove, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– Shredded cheese blend (Cheddar, Monterey Jack, Colby)
– Optional: sour cream, shredded lettuce, diced tomatoes for topping
Instructions:
1. Preheat oven to 375°F.
2. Cook chorizo in a large skillet over medium-high heat, breaking up with spoon, until browned and cooked through.
3. Add chopped onion, garlic, chipotle peppers, cumin, salt, and pepper to the skillet; cook until onion is translucent.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by spreading chorizo mixture onto a tortilla, then rolling up and placing seam-side down in a baking dish.
6. Pour diced tomatoes with green chilies over the enchiladas, followed by shredded cheese blend.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Green Chile Chicken Enchiladas
These enchiladas combine the creamy richness of green chile sauce with the bold flavor of shredded chicken, all wrapped up in tender tortillas.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1 can (4 oz) chopped green chiles
– 1/2 cup cream
– 1/2 cup shredded Monterey Jack cheese
– 6-8 corn tortillas
– Vegetable oil for brushing
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine chicken, green chiles, and cream. Heat over medium until warmed through.
3. Brush both sides of tortillas with vegetable oil and cook in the skillet for 30 seconds on each side, or until slightly softened.
4. To assemble enchiladas, lay a tortilla flat, spoon some of the chicken mixture onto the center, and sprinkle with cheese. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining ingredients.
5. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lobster Enchiladas with Creamy Sauce
Lobster Enchiladas with Creamy Sauce: A rich and decadent twist on traditional enchiladas, this recipe combines succulent lobster meat with tender tortillas and a creamy sauce that will leave you craving more.
Ingredients:
– 1 pound cooked lobster meat
– 8-10 corn tortillas
– 2 tablespoons butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium skillet, melt butter over medium heat. Add onion and garlic; cook until softened.
3. Stir in lobster meat, heavy cream, paprika, salt, and pepper. Bring to a simmer.
4. Arrange tortillas on a flat surface. Spoon about 1/4 cup of the lobster mixture onto each tortilla, leaving a 1-inch border around edges.
5. Roll up tortillas tightly and place seam-side down in a baking dish. Top with remaining lobster mixture and shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Turkey and Corn Enchiladas
Elevate your enchilada game with this flavorful recipe that combines the savory taste of turkey with sweet corn, creamy cheese, and spicy peppers.
Ingredients:
– 1 lb cooked turkey breast, shredded
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped onion
– 1 red bell pepper, diced
– 1 can enchilada sauce (10 oz)
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and bell pepper until tender. Add cooked turkey, corn kernels, and enchilada sauce. Cook for 2-3 minutes or until heated through.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble enchiladas by spooning the turkey mixture onto a tortilla, then rolling up and placing seam-side down in a baking dish. Top with shredded cheese.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Vegan Lentil Enchiladas
A flavorful twist on traditional enchiladas, this vegan version is packed with nutritious lentils and savory spices.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup vegan enchilada sauce (homemade or store-bought)
– 6-8 corn tortillas
– 1/4 cup diced onion
– 1 minced garlic clove
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: shredded vegan cheese (such as Daiya or Follow Your Heart) for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the cooked lentils, enchilada sauce, and cilantro. Season with salt and pepper to taste.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. To assemble the enchiladas, dip a tortilla in the lentil mixture, then roll it up and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
6. Cover the dish with aluminum foil and bake for 20-25 minutes or until hot and bubbly.
7. Remove the foil and top with shredded vegan cheese (if using). Return to oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Breakfast Enchiladas with Eggs and Sausage
Breakfast Enchiladas with Eggs and Sausage Recipe
A twist on traditional enchiladas, this recipe combines scrambled eggs, sausage, and tortillas for a filling breakfast or brunch.
Ingredients:
- 1 pound sweet Italian sausage, casings removed
- 6 large eggs
- 1/2 cup shredded cheddar cheese (divided)
- 6-8 corn tortillas
- 1 can (10 oz) enchilada sauce, mild or spicy as desired
- Vegetable oil for brushing tortillas
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F.
- Scramble the eggs in a bowl and set aside.
- Cook the sausage in a large skillet over medium-high heat, breaking apart with a spoon as it cooks, until browned. Drain excess oil.
- Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds or brushing with vegetable oil and heating on a dry griddle.
- In a separate skillet, combine cooked sausage, scrambled eggs, and half of the shredded cheese. Stir until well combined.
- Brush tortillas lightly with enchilada sauce, then fill each with the egg-sausage mixture and roll up tightly. Place seam-side down in a baking dish.
- Bake at 375°F for 15-20 minutes or until cheese is melted and bubbly. Sprinkle with remaining cheese and serve hot.
Cooking Time: 25-30 minutes
Barbacoa Beef Enchiladas
This classic Mexican dish is a flavorful twist on traditional enchiladas, featuring tender beef cooked in a rich barbacoa sauce and wrapped in tortillas. Perfect for a comforting meal or a fiesta with friends!
Ingredients:
– 1 lb beef brisket or chuck, cut into small pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook beef, onion, and garlic until the beef is browned and cooked through.
3. Add enchilada sauce to the skillet and stir to combine.
4. Brush both sides of tortillas with oil and warm them in the microwave or oven.
5. Spoon about 1/2 cup of the barbacoa mixture onto a tortilla, roll up tightly, and place seam-side down in a baking dish.
6. Repeat with remaining tortillas and filling.
7. Top enchiladas with cheese and cilantro.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cook Time: 20-25 minutes
Roasted Poblano Enchiladas
Elevate your enchilada game with this simple recipe that showcases the rich flavor of roasted poblanos. These tender, cheesy wraps are perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large poblano peppers
– 1 pound boneless chicken breasts, cooked and shredded
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (10 oz) can enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos by placing them on a baking sheet, drizzling with oil, and seasoning with salt. Roast for 30-40 minutes or until charred.
3. Peel off skin, slice open, and remove seeds.
4. In a large skillet, sauté onion and garlic until softened. Add cooked chicken and stir to combine.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble enchiladas by spooning chicken mixture onto tortilla, topping with roasted poblano, and rolling up. Place seam-side down in a baking dish.
7. Pour enchilada sauce over the top and sprinkle with cheese. Bake at 375°F (190°C) for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Smoky Chipotle Chicken Enchiladas
Elevate your enchilada game with this spicy and smoky twist on a classic recipe. Smoky chipotle peppers add a deep, slightly sweet heat that complements the tender chicken and creamy cheese.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chipotle peppers in adobo sauce
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add onion and garlic; cook until softened, about 3 minutes.
4. Add chipotle peppers and adobo sauce to the skillet; stir to combine.
5. Stir in cooked chicken, enchilada sauce, and shredded cheese.
6. Arrange tortillas on a baking sheet and spoon chicken mixture onto each tortilla. Roll up and place seam-side down.
7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Cheesy Bean and Rice Enchiladas
A hearty and flavorful Mexican-inspired dish that combines the comforting warmth of cheese, beans, and rice.
Ingredients:
– 8-10 corn tortillas
– 1 cup cooked white rice
– 1 cup black beans, cooked and mashed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, avocado, or diced tomatoes for toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add cooked rice and black beans; stir until combined. Cook for 2-3 minutes.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by placing about 1/4 cup of the rice-bean mixture onto a tortilla, then sprinkle with shredded cheese. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Top with additional cheese (if desired) and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy enchilada recipes! From classic chicken and beef options to seafood, vegetarian, and even vegan choices, there’s something for everyone. Recipes range from creamy shrimp and lobster to hearty barbacoa beef and smoky chipotle chicken. For a twist, try breakfast enchiladas with eggs and sausage or sweet potato and black bean varieties. Whether you like it mild or blazing hot, these recipes will take your dinner game to the next level.