Description
This Boulders Enchilada Recipe is packed with bold flavors, melty cheese, and a rich homemade enchilada sauce. Made with soft tortillas filled with seasoned meat, beans, and cheese, then baked to perfection, these enchiladas offer the perfect balance of spice, savoriness, and creaminess. Whether you’re preparing a quick family dinner or hosting a gathering, this dish is a guaranteed crowd-pleaser.
Ingredients
Scale
For the Enchiladas
- 8 small flour or corn tortillas
- 2 cups shredded chicken or cooked ground beef
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup black beans (drained and rinsed)
- ½ cup diced onions
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
For the Enchilada Sauce
- 2 cups tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup chicken broth or vegetable broth
For Garnishing
- ½ cup sour cream or Greek yogurt
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- ¼ cup diced tomatoes or pico de gallo
Instructions
1. Prepare the Enchilada Sauce
- Heat olive oil in a saucepan over medium heat.
- Add chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt, stirring for 30 seconds until fragrant.
- Pour in the tomato sauce and broth, stirring well to combine.
- Simmer for 5–7 minutes, then remove from heat and set aside.
2. Prepare the Filling
- In a skillet over medium heat, add diced onions and sauté for 2 minutes until softened.
- Stir in shredded chicken or ground beef, black beans, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Cook for 3–4 minutes, stirring occasionally, then remove from heat.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Spread ½ cup of enchilada sauce on the bottom of the dish.
- Lay a tortilla flat, add ¼ cup of the filling and a sprinkle of shredded cheese, then roll tightly.
- Place the rolled enchilada seam-side down in the baking dish. Repeat with remaining tortillas.
4. Bake the Enchiladas
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining cheese on top.
- Cover with foil and bake for 15 minutes.
- Remove foil and bake for another 10 minutes until the cheese is melted and bubbly.
5. Garnish and Serve
- Let the enchiladas rest for 5 minutes before serving.
- Top with sour cream, fresh cilantro, diced tomatoes, and sliced avocado.
- Serve with lime wedges and enjoy!
Notes
- Vegetarian option: Replace the meat with roasted sweet potatoes, mushrooms, or extra beans.
- Gluten-free: Use corn tortillas and ensure the enchilada sauce is gluten-free.
- Dairy-free: Use dairy-free cheese and replace sour cream with cashew cream or coconut yogurt.
- Spicier version: Add diced jalapeños to the filling or stir chipotle peppers into the enchilada sauce.
- Make ahead: Assemble the enchiladas and refrigerate them overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg
Keywords: Boulders Enchilada Recipe, homemade enchiladas, cheesy enchiladas, Mexican dinner, baked enchiladas