Enchilada Bites Recipe

Cook aromatics

Heat a medium skillet over medium heat and add 1 teaspoon oil. Add the chopped onion and cook until softened, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown protein

Increase heat to medium-high. Add the ground beef (or shredded cooked chicken) to the skillet. If using beef, break it apart and cook until no longer pink, about 5–6 minutes. Drain excess fat if needed.

Simmer filling

Reduce heat to medium. Stir in crushed tomatoes, 1/2 cup enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Simmer gently, stirring occasionally, until mixture thickens slightly, about 4–6 minutes. Stir in 2 tablespoons chopped cilantro off the heat. Taste and adjust seasoning.

Preheat oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with nonstick cooking spray.

Prepare tortillas

Stack tortillas and cut each into 6 equal wedges (like slicing a pizza). You should get about 36 wedges from 6 tortillas. Lightly brush both sides of each wedge with vegetable oil (or spray) so they crisp in the oven.

Assemble enchilada bites

Place a heaping 1/2 to 3/4 teaspoon of the warm filling at the wide end of each tortilla wedge. Top with a small pinch of shredded cheddar and Monterey Jack (about 1 teaspoon total cheese per wedge). Starting at the wide end, roll each wedge toward the point to form a small bite. Place seam-side down on the prepared baking sheet, spaced about 1/2 inch apart.

Bake

Bake in the preheated oven for 8–12 minutes, until tortillas are crisp and cheese inside is melted. If desired, broil 1–2 minutes at the end to deepen color—watch closely to avoid burning.

Finish and garnish

Remove enchilada bites from oven and let rest 2 minutes. Arrange on a serving platter. Dollop or pipe sour cream over groups of bites or serve on the side. Spoon salsa over or beside bites, scatter pickled jalapeños and sliced green onions on top, sprinkle extra cilantro and cotija cheese if using.

Serve warm as an appetizer. Provide extra enchilada sauce, sour cream, and salsa for dipping. Leftover filling can be refrigerated for up to 3 days.