Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Authentic Mexican Enchiladas (Cheesy, Saucy & Flavor-Packed)

Sarah Smith
Nov 2, 2025
3 min read

Updated: Dec 25, 2025

Plate of enchiladas covered in red sauce and melted cheese, topped with cilantro, on a wooden table, evoking a savory and cozy mood.

Warm, saucy, and comforting — Mexican Enchiladas are one of the most beloved dishes in Mexican cuisine. Soft corn tortillas filled with chicken, beef, or cheese are smothered in rich, flavorful sauce and baked until bubbly and golden.

This recipe keeps it classic — simple ingredients, traditional flavor, and that perfect balance of spice and cheese. Whether for family dinners, potlucks, or weekend comfort meals, these enchiladas are pure satisfaction on a plate. Serve these cheesy enchiladas with Mexican rice or street corn for a full meal, or pair them with taco casserole for an easy crowd favorite.

Recipe Card

Servings: 6 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes

Ingredients

For the Enchiladas:

12 small corn tortillas
2 cups shredded cooked chicken (or ground beef, or cheese for a vegetarian)
2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
½ cup diced onion
¼ cup vegetable oil

For the Sauce:

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 cups chicken broth
6 oz tomato paste
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste

Instructions

Make the Sauce: In a medium saucepan, heat oil over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, and salt. Slowly whisk in chicken broth and tomato paste until smooth. Simmer for 8–10 minutes until slightly thickened.
Prepare the Tortillas: In a small skillet, heat vegetable oil over medium heat. Lightly fry each tortilla for 5–10 seconds per side (just until soft and pliable). Drain on paper towels.
Assemble the Enchiladas: Preheat oven to 375°F. Spread ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Fill each tortilla with chicken and a sprinkle of cheese, roll up, and place seam-side down in the dish.
Top & Bake: Pour remaining sauce evenly over the enchiladas and top with remaining cheese and diced onion. Bake for 20 minutes, or until cheese is melted and bubbly.
Serve: Garnish with fresh cilantro, sour cream, and a squeeze of lime. Serve warm with rice and beans for a complete meal.

Tips for Perfect Enchiladas

Don’t skip frying the tortillas — it prevents them from tearing and keeps them tender.
For extra depth, use a mix of chili powders (ancho, guajillo, or New Mexico).
Make ahead: assemble the enchiladas, cover, and refrigerate overnight. Bake just before serving.
Add a sprinkle of crumbled queso fresco or a drizzle of crema Mexicana before serving for authentic flair.

Final Thoughts

These Authentic Mexican Enchiladas are the definition of comfort — tender tortillas, bold sauce, and gooey cheese all baked into one irresistible dish.

Whether you fill them with chicken, beef, or veggies, they’re guaranteed to bring a little fiesta to your table.

FAQ

Q: What tortillas work best for authentic enchiladas? Corn tortillas are traditional. Warm or lightly fry them to prevent tearing when rolling.

Q: Can I use shredded chicken, beef, or cheese? Yes — enchiladas are very versatile. Chicken, beef, cheese, or beans all work beautifully.

Q: Why are my enchiladas soggy? Too much sauce or not pre-heating the tortillas can cause sogginess. Lightly fry tortillas for the best texture.

Q: Can I make enchiladas ahead of time? Yes — assemble them without baking. Cover tightly and refrigerate up to 24 hours; bake before serving.

Q: How do I keep enchiladas from falling apart? Soften the tortillas in oil or the microwave, then roll them gently and place seam-side down.