Enchiladas Recipe
Corn tortillas rolled and stuffed with cheese, topped with enchilada sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortillas
Filling
Sauce
Toppings
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Filling
In a mixing bowl, combine the shredded cheese, chopped onion, and black beans. Mix well to create the filling.
Assembling the Enchiladas
- 3
Fill the Tortillas
Take a corn tortilla and place 2-3 tablespoons of the filling mixture in the center. Roll the tortilla tightly around the filling.
- 4
Arrange in Baking Dish
Place the rolled tortillas seam-side down in a greased 9x13 inch baking dish.
Adding Sauce and Baking
- 5
Top with Enchilada Sauce
Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated.
- 6
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Garnishing and Serving
- 7
Add Toppings
Once out of the oven, top the enchiladas with sour cream, chopped cilantro, and sliced jalapeños if desired.
- 8
Serve
Cut the enchiladas into portions and serve hot.