Enchiladas are a traditional Mexican dish with a unique flavor and a very long history. Their delicious taste has made them a popular menu item at many Mexican restaurants. With the perfect combination of tortilla, meat, cheese, and sauce, enchiladas have become a symbol of a traditional Mexican meal.
Now don’t be confused by an Enchilada and a Burrito even though they both have the same ingredients wrapped up in a tortilla?
The major difference is in the type of tortilla and how the tortilla and the fillings are served. While both have similar ingredients and sauces, burritos almost always use flour tortillas, while enchiladas use corn tortillas. And an enchilada is covered in a delicious sauce where a burrito can be held in your hand to eat.
Got it? Good 🙂
What I do love about this enchilada recipe is that it is easy to make, customisable with your favourite fillings and is always a crowd fave, and perfect for meal prep and freezing too!
Into spicy dishes? What other Mexican dishes do you want us to make? – tag us on Insta or pop us an email and we can share for everyone to give it a try.
- 1 Medium Onion Diced
- 2 Cloves Garlic Crushed
- 100 g Mushrooms Diced
- 1/2 Yellow Pepper Diced
- 4 Baby Marrows Diced
- Olive Oil
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 2 chipotle peppers in adobe sauce
- 1/2 tin Tomato Puree Or chopped tomatoes
- Salt and Pepper to taste
- 6 wraps * Your choice
- 2 Cups Kidney Beans Soaked and boiled until soft
- Spring Onion
- Place some olive oil, onions, garlic, yellow pepper and baby marrow into a pan and fry. Add in the spices and beans and stir.
- Then add in the tomato and fry on a low heat for a while. I like to squash the beans a little to make them into a sort of refried beans.
- Divide the bean mix between the 6 wraps, roll them up and place them into an oiled baking tray.
To Make the Cheese Sauce
- Place a pot over a medium heat, allow the butter to melt, then add in the flour and whisk, gradually add in the milk and whisk until smooth, add in the nutritional yeast, keep stirring over the low heat until thick.
- You can make this a regular cheese sauce by substituting the oat milk for cows milk and the nutritional yeast for cheddar.
- Pour this sauce over the wraps and place in the oven at 180C to bake for 15 minutes.
- Serve with avocado, jalapenos, spring onions, tomato salsa and of course a lot of lime.