Fantastic Mexican Recipes
for Enchiladas

Three Favorites to choose from... Cheese, Beef and Chicken Enchiladas. With Homemade Chili Sauce on the side these make a delicious choice to serve for a fun Mexican Food Dinner. Fantastic!





Enchiladas, very popular in Mexican Food. One of the favorites would have to be the Chicken. Delicious choices, wrapped in tortillas and baked with Chili Sauce for excellent mouth watering picks in Mexican Recipes.



With three different picks to choose from, the Excellent Chicken Enchiladas with shredded roast chicken and fresh garden herbs is a top pick in our house. Turn your leftover roasted chicken into a fantastic dinner for Mexican Food that the whole family will enjoy!


How about the Cheese? These will satisfy those cheese lovers cravings. With Colby Cheese, Gruyere Cheese and Cheddar Cheese, these are for those that like spice, the chili sauce will knock your taste buds out for sure!


Another favorite for this dish are the Mushroom Beef Enchiladas. Lean ground beef, fresh mushrooms, cilantro, colby cheese with the spicy chili sauce makes this one excellent choice in Mexican Recipes.


How about adding a great pick in Salad Recipes to your favorite choice? To make your dinner extra special a decadent pick in Mexican Desserts like Fried Bananas with Oranges and Grand Marnier would top off your Mexican Food Feast perfectly. How about a Hot Chocolate with white Tequila, Kahlua, and Whipping Cream, need I say more, absolutely Yummy!


Chili Sauce
6-8 large Roma tomatoes, chopped

1/2 cup tomato sauce

2 white onions, chopped

4 chili peppers, chopped

2 cloves fresh garlic, minced

4 tablespoons wine vinegar

2 tablespoon white sugar

salt to taste

In a medium to large pan, place tomatoes, tomato sauce, onions, chili peppers, fresh garlic, vinegar and sugar.

Bring to a boil, turn down heat and let simmer for about 15 minutes stirring constantly.

Remove from heat and let cool.

Add salt to preferred taste.

When tomato chili mixture has cooled, pour into food processor and blend until smooth.

Pour smoothed tomato chili mixture back into your pan. Bring to boil and reduce heat and simmer for another 30 - 45 minutes or until your desired consistency is reached. The longer you simmer the thicker the consistency.

Reserve some for your table as a side dish condiment.

Makes about 3 1/2 cups.


Chicken Enchiladas
2 cups shredded roast chicken, pre cooked from leftovers or store bought

4 1/2 cups of chicken broth

3 tablespoons extra virgin Italian olive oil

2 cups white onions, chopped


6 cloves fresh garlic, chopped

1/4 cup fresh oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

5 tablespoons hot chili powder

3 tablespoons all purpose flour


1/2 ounce dark belgian chocolate

16 6-inch tortillas

2 1/2 cups Colby Cheese, grated

2 1/2 cups Gruyere Cheese, grated

1 cup drained pimiento-stuffed green olives, chopped or sliced


Heat extra virgin Italian Olive Oil in large saucepan over medium-low heat.

Add white onions, fresh garlic, fresh oregano, cumin and cinnamon, cook until onion is almost tender, stirring occasionally, about 10 minutes.

Mix in chili powder and flour, stirring for about 3 minutes. Gradually whisk in chicken broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in belgian chocolate, season with salt and pepper to taste.

Remove from heat. Take out 1 cup of chili sauce and set aside. To remaining chili sauce, add shredded roast chicken. Stir until well mixed. Let Cool.

In medium bowl mix grated Colby Cheese and Gruyere Cheese blending well.

Add 3 1/2 cups of cheese mix to chicken and chili sauce mixture. Set aside.

Place tortillas on cookie sheet in between layers of damp white paper towels. Bake in 250F oven for about 10 - 15 minutes until warm and pliable. Remove from oven.

Spread about 1/4 cup of your reserved chili sauce in the bottom of two 13 x 9 x 2-inch glass baking dishes.

Spoon chicken chili sauce mixture onto tortillas, add 1 tablespoon chopped green olives over center of each.

Roll up tortillas and arrange seam side down in baking dishes. Repeat with remaining tortillas.

Cooking Tip
These can be made 1 day ahead. Cover and place in refrigerator until ready to use.

Preheat oven to 375 F

Top tortillas with remaining sauce and sprinkle with remaining cheese.

Cover with foil and bake 20 - 30 minutes. Remove foil and bake for about 10 minutes longer until sauce bubbles and cheese is melted. Let stand 10 minutes.

Makes about 6 - 8 Servings.


Cheese Enchiladas
1/4 cup extra virgin Italian Olive Oil


12 6-inch tortillas


5 cups mild Cheddar Cheese, grated


2 cups Colby Cheese, grated

2 cups Gruyere Cheese, grated


1 cup white onions, finely chopped


2 tablespoons fresh cilantro, chopped

1 cup sour cream

Chili Sauce (see above recipe)

Place corn tortillas on cookie sheet in between layers of damp white paper towels. Bake in 250F oven for about 10 - 15 minutes until warm and pliable.

Combine all cheeses in large bowl, set aside 3 cups for topping. Add onions and cilantro mixing until well combined.

Place 1/4 cup cheese mixture in center of each tortilla and roll up.

Place seam side down into two large glass baking dishes, 6 corn tortillas in each dish. These can be made 1 day ahead. Cover and place in refrigerator until ready to bake.

Preheat oven to 375 F Stir sour cream into chili sauce reserving 1/2 cup for table. Pour over enchiladas. Sprinkle with reserved 3 cups of cheese.

Bake until cheese melts and are heated through, about 25 minutes.

Makes about 6 - 8 servings. Enjoy!


Mushroom Beef Enchiladas
1 pound lean ground beef

3 tablespoons extra virgin Italian Olive Oil

1 3/4 cups white onions, finely chopped

2 cups fresh mushrooms, sliced

Chili Sauce (recipe above)

1 1/2 teaspoons finely chopped canned chipotle chilies*

1 cup fresh cilantro, chopped

3 cups grated Colby Cheese

3/4 cup sour cream

12 6-inch tortillas

*Canned Chipotle chilies are made in a spicy tomato sauce. Usually found in your specialty foods section in the supermarket.

Heat 3 tablespoons italian olive oil in large saucepan over medium heat. Add 1 1/2 cups onions and mushrooms. Sauté until tender, and liquid has evaporated from mushrooms. Add ground beef stirring constantly until cooked and mushrooms and onion are lightly browned. Remove from heat and set aside.

Mix together chili sauce (reserve 1 1/2 cups), and chipotles. Stir in 1/2 cup of cilantro. Add salt and pepper to taste.

In medium sized bowl, mix in 2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season to taste with salt and pepper.

Preheat oven to 350 F

Place corn tortillas on cookie sheet in between layers of damp white paper towels. Bake in 250F oven for about 10 - 15 minutes until warm and pliable.

Spread 1/4 cup chili sauce chipotles mixture in bottom of two 13 x 9 x 2-inch glass baking dishes.

Spoon 1/4 cup beef mixture into center of each tortilla. Roll up tortillas. Arrange seam side down in dishes, 6 corn tortillas in each baking dish.

Spoon 1 cup of chili sauce chipotles mixture over each baking dish and sprinkle remaining cheese.

Bake until heated through, about 30 minutes.

Rewarm remaining chili sauce in microwave and pour into serving dish or gravy boat.

Serve, and place extra chili sauce on table.

Makes 6 - 8 servings. Enjoy!


Back to Mexican Food and more like these Enchiladas...


Three fantastic recipes for Enchiladas to choose from. Having a Mexican Food night? How about a couple of choices in Appetizer Recipes? The Salsa Recipe and fabulous Guacamole would be great with Homemade Tortilla Chips,


A decadent choice from Dessert Recipes like the Black Forest Cake with Kahlua, Whipped Cream and Belgian Chocolate or the Chocolate Pie would be fantastic picks in dessert recipes.


Back to Fun Food Recipes in the Cooks-Cozy-Kitchen