Boulders Enchilada Recipe
make this easy, customizable enchilada recipe in just 30 minutes! Perfect for busy weeknights, it features tender tortillas stuffed with your choice of protein (chicken, beef, or beans), smothered in zesty enchilada sauce, and baked under a blanket of melty Monterey Jack and cheddar cheese.
Equipment
- 9x13-Inch Baking Dish
- Mixing Bowls (Small + Medium) For combining fillings, spices, and cheese.
- Microwave-Safe Plate or Skillet To warm tortillas (prevents cracking!).
- Chef’s Knife + Cutting Board For chopping onions, cilantro, or other fresh garnishes.
- Measuring Cups + Spoons Precision matters for balanced flavors!
- Aluminum Foil To tent the baking dish and lock in moisture.
- Tongs or Spatula For flipping tortillas or transferring enchiladas.
- Cast-Iron Skillet For achieving crispy edges (see Pro Tips!).
- Pastry brush To evenly grease the baking dish with oil (But Not Required).
- Citrus Juicer For fresh lime juice over the finished dish (But Not Required).
Ingredients
- 8 corn tortillas
- 2 cups enchilada sauce (DIY Hack: Mix 1 (8 oz) can tomato sauce + 1 tsp chili powder + ½ tsp cumin + ¼ tsp garlic powder).
- 3 cups shredded cheese blend
- 1 tbsp olive oil
Customize Your Fillings
Protein (choose one):
- 2 cups cooked Shredded chicken
- Ground beef Brown ½ lb with ½ tsp chili powder + ¼ tsp salt.
- Black beans 1 (15 oz) can, drained and rinsed (vegetarian MVP!).
Flavor Boosters:
- can mild green chiles
- 1 tbsp chili powder (mix with protein for even flavor)
- 1/2 tbsp cumin (mix with protein for even flavor)
- 1/2 cup Diced onions
Fresh Garnishes (Don’t Skip!):
- 1/4 cup Chopped cilantro for a bright, herby finish.
- 1 lime, cut into 6 wedges Lime wedges (squeeze over enchiladas before serving).
- 1/2 cup Sour cream or Greek yogurt (adds cool creaminess).
Instructions
Prep:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Warm Tortillas:
- Microwave in a damp paper towel for 10 seconds or heat in a skillet for pliability.
Sauce the Base:
- Spread ½ cup enchilada sauce on the dish bottom.
Fill & Roll:
- Layer each tortilla with 2-3 tbsp protein, 1 tbsp cheese, and green chiles.
- Roll tightly and place seam-side down in the dish.
Top & Bake:
- Pour remaining sauce over enchiladas, sprinkle with cheese, cover with foil.
- Bake 20 minutes covered + 5 minutes uncovered until bubbly and golden.
Rest & Serve:
- Let sit 5 minutes before garnishing and slicing.