Mexican Enchiladas

Mexican enchiladas without sauces are a lighter, more rustic take on the traditional dish, focusing on the rich flavor of the fillings and the warm, lightly toasted tortillas. This version skips the heavy sauces, allowing the fresh ingredients and spices to shine.

Why You’ll Love This Recipe

This recipe offers a cleaner, less messy alternative to classic sauced enchiladas while preserving authentic Mexican flavors. It is perfect for those who prefer a lighter meal or want to highlight the taste of fresh vegetables, cheese, and protein without being overwhelmed by sauce. It is also highly versatile, allowing you to adapt the fillings to your taste and dietary preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Corn tortillas

• Cooked shredded chicken, beef, or vegetables

• Grated cheese (such as Oaxaca, cheddar, or Monterey Jack)

• Chopped onions

• Fresh cilantro

• Olive oil or vegetable oil

• Salt and pepper

• Optional toppings: avocado slices, diced tomatoes, jalapeño slices, or sour cream

directions

1. Preheat your oven to 180°C (350°F).

2. Warm the tortillas in a skillet or directly over a low flame until soft and pliable.

3. In a separate pan, heat a small amount of oil and sauté onions until translucent.

4. Add the shredded chicken, beef, or vegetables and season with salt and pepper. Cook for 2–3 minutes.

5. Place a spoonful of the filling in the center of each tortilla and sprinkle with cheese.

6. Roll the tortillas tightly and arrange them seam-side down on a lightly greased baking dish.

7. Brush the tops with a little oil to help them crisp in the oven.

8. Bake for 10–15 minutes until the tortillas are slightly golden and the cheese is melted.

9. Remove from the oven and garnish with cilantro, avocado slices, or your chosen toppings.

10. Serve immediately.

Servings and timing

• Servings: 4

• Preparation time: 15 minutes

• Cooking time: 15 minutes

• Total time: 30 minutes

Variations

• Vegetarian: Replace the meat with sautéed mushrooms, spinach, or beans.

• Spicy: Add sliced jalapeños or a pinch of chili powder to the filling.

• Cheesy: Use multiple cheeses for a richer flavor.

• Breakfast: Fill with scrambled eggs, chorizo, and cheese.

storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 180°C (350°F) oven for 10 minutes or heat in a skillet over low heat until warmed through. Avoid microwaving as it may make the tortillas soggy.

FAQs

What makes these enchiladas different from traditional ones?

They are made without sauce, allowing the flavor of the fillings and tortillas to stand out.

Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas are more authentic and have a distinct flavor.

How do I prevent the tortillas from cracking?

Warm them before rolling to make them more flexible.

Can I make them ahead of time?

Yes, assemble them in advance and bake just before serving.

What cheese works best for this recipe?

Oaxaca cheese is traditional, but cheddar or Monterey Jack also work well.

Can I freeze these enchiladas?

Yes, freeze them unbaked and reheat in the oven from frozen, adding extra cooking time.

What protein options can I use?

Chicken, beef, pork, or plant-based proteins all work well.

How do I make them spicier?

Add fresh chili, hot sauce, or extra spices to the filling.

Can I cook them without using the oven?

Yes, you can pan-fry them until golden and the cheese melts.

Are these gluten-free?

Yes, if you use corn tortillas.

Conclusion

Mexican enchiladas without sauces offer a fresh, clean alternative to the traditional version. They are easy to prepare, customizable to different tastes, and perfect for a quick meal. Whether you choose to make them with meat, vegetables, or cheese, this recipe will deliver authentic flavor without the heaviness of sauce

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