Easy Enchiladas

It wasn’t until a few months ago that I realized how easy enchiladas can be, and made my favorite “eating out” food into one of my favorite “eating in” foods. There are just four simple elements to enchiladas: sauce, filling, tortillas, and cheese. Each of these elements have numerous options, so every time you make enchiladas it can be like a brand new dish. This meal can also be very cheap – today we used leftover tortillas and beans from a meal out, and an inexpensive store-brand salsa. Here is our super-simple take on the dish.




  1. Preheat your oven to 400 degrees.
  2. Sauté onions, set aside.
  3. Thaw the veggie patties, then crumble them in a skillet. Cook on medium-high until contents are warm through and well crumbled. Pour in just enough salsa for contents to be moist.
  4. Microwave your tortillas for 30 seconds, just enough to get pliable.
  5. Pour just enough salsa into a rectangular baking dish to cover the bottom. Take one tortilla and put it into the salsa, flipping to coat each side.
  6. Spoon about 1/4 cup of filling into the tortilla, sprinkle with cheese, then roll up and position against the edge of the dish, with the seam side down.
  7. Repeat for each tortilla, filling the dish completely (if you do not, you’ll have one stubborn baking dish to clean later).
  8. Pour the rest of the jar of salsa on top of the enchiladas, making sure to get in all the cracks and around the edges.
  9. Spread sautéd onions on top, then sprinkle generously with cheese.
  10. Bake covered for 15-30 minutes, until cheese is brown, edges are bubbling, and the center is hot.

Let the dish cool for 5 minutes. I like to serve it with beans and some simple Mexican Rice, cooked with onions, carrots, and peas.


5 responses to “Easy Enchiladas

  1. were those leftover taco c tortillas? They would be YUM in enchiladas. 🙂

    i like to throw in spinach in mine when i’m doing chicken–and use queso fresco. i also have a killer easy recipe for a cream-based sauce, but yours is so much easier, delicious, and healthy compared to mine!

  2. They were! Taco C tortillas made excellent enchiladas – even though they were a little dry and getting hard, they were great once they had soaked up all that sauce.

  3. omg, i miss taco c!!! although i miss lydia and emily even more…

  4. I’m so glad you and Kim ventured into making your own enchiladas and spanish rice because it inspired me, and this is now one of our favorite meals. The enchiladas with the already roasted chicken is so easy to use in these – and the rice full of vegetables is wonderful! We upped the spicy factor this time – even better than last! (yes, it was less than a week since “last time”, but there weren’t leftovers so we had a craving!)

  5. Mmm… you’re making me hungry for enchiladas again.

    I need to make up a big batch and freeze them.

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