Indulge in our creative takes on the classic Mexican comfort food
Save on time but not flavor with these non-rolled enchiladas. You can pile it as high as you like, then just slice portions for your guests.
Recipe: Stacked Chicken Enchiladas
Peden & Munk
Like all good New Mexico food, these enchiladas are simple, earthy, and delicious. The dish's heat depends on the chiles; go with Anaheims if you scorch easily.
Recipe: Green Chile Chicken Enchiladas
We like to serve this easy weeknight dinner with a large Mexican-style salad and a pitcher of a seasonal agua fresca.
Recipe: Turkey Enchilada Casserole
These "white" enchiladas are a delicious departure from the typical canned-sauce version.
Recipe: Enchiladas Suizas
When Dungeness crab is in season, we put them into everything we can think of, but this enchilada dish is one of our favorites.
Recipe: Spinach and Crab Enchiladas
Wet and cheesy, with a spicy sauce over everything: This is the classic enchilada in all its glory. Serve it with beans and rice on the side for the fully authentic experience.
Recipe: Acapulco Enchiladas
For some, the super-spiced flavor of canned enchilada sauce is just too powerful and making homemade sauce isn’t possible. Here’s a great recipe using good-quality, purchased salsa instead.
You can fill enchiladas with anything, really, but there’s something spectacular about long-stewed pork.
Recipe: Pork Enchiladas
As requested by one of our readers, we tried to create a decadent enchilada recipe that’s a little easier on the waistline. Our result: this vegetarian version that’s packed with fresh vegetables. Who says you can’t satisfy cravings while also eating healthily?
Recipe: Vegetable Enchiladas
The best thing about these enchiladas, besides the flavor, is that they can be mostly completed the day ahead and then baked just before serving. If you’re looking for a hearty make-ahead meal that will bring smiles to a crowd, look no further.
Recipe: Enchiladas Negras