5 Ways to Get Your Enchilada On

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Tacos may often be front and center when the menu turns to Mexican night at your house, but not to be forgotten is the enchilada, most often stuffed with a tender meat, rolled and then topped with a savory sauce and gooey cheese. For possibilities ranging from classic takes on this comforting pick to brand-new ideas, like a lasagna-inspired recipe and a healthy meal makeover, read on below to find six ways to transform Mexican night with satisfying enchiladas.

Simple Perfect Enchiladas (pictured above)

The name of The Pioneer Woman’s recipe is surely no exaggeration. Ree Drummond rolls her enchiladas with seasoned ground beef, green chiles and black olives for bold punches of flavor, then blankets the tortillas with her rich enchilada sauce and a layer of gooey cheddar.

“Easiest Ever” Chicken Mole Enchiladas

“In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about four days,” Marcela Valladolid says. “The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.”

Easy Beefy Cheesy Enchilada Casserole

Similar to a lasagna in its layered construction of flavor, Sunny Anderson’s big-batch casserole features a base of cumin-scented enchilada sauce and tortillas, which she tops with a ground beef-pepper mixture and a duo of melty cheeses. Keep building the layers in the pan, then bake until warm and bubbly.

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Goat Cheese Enchiladas

It’s all about the gooey, rich cheese filling in Bobby Flay’s comforting recipe. He combines creamy goat cheese with grated Cotija for a tangy bite, then stuffs it inside blue corn tortillas and bakes them with a tomato sauce. The key to Bobby’s sauce is the addition of three ancho chiles, which he says adds taste and texture. “Besides give it flavor, it’s also going to actually help to thicken up the sauce as well,” Bobby says.

Enchiladas Suizas

Featuring a green tomatillo-based sauce instead of a tomato mixture, Marcela’s easy recipe comes together in less than hour. Her secret? Ready-to-go shredded chicken, which makes for quick prep. Marcela says to make sure that you give the tortillas a quick dunk in warm oil before rolling them; this will soften them and help to prevent them from tearing.