Easy Homemade Authentic Enchiladas Recipe

Easy homemade authentic Enchiladas

:: Update – Mother in Law is here again and this is what we are having for dinner! YAY me!!! ::

My Mother in law was here for 2 weeks watching the kids for a few days while we were at a conference. The kids and husband pretty much wanted her to cook the entire time. When we were first married my husband asked me to make enchiladas, and so I did. He looked at them sand asked what they were? I said, “Enchiladas” he said, “Not like my Moms” so I said, “well then you make them” and so 16 years later he still does. :)

Really, they are the best ever!

With the sale this week at Kroger on the Old ElPaso items, I thought this was a perfect time to post this recipe as you need the Old El Paso enchilada sauce. We use mild.

You will need a few things to get started: 

  • Oil
  • Green Onions
  • Olives
  • Cheese
  • Corn Tortillas
  • Ole El Paso enchilada sauce (mild)
  • Plus optional filling items like, cooked chicken, pork or beef, green chilies, etc.

The first thing to do is decide what type you want. We normally do plain old cheese and black olive. This night we had taco chicken leftover so we are adding chicken. We also didn’t use Old El Paso because the store we were at didn’t have it, weird, but this wasn’t as good of a brand :(

Clear your workspace. Get out your pans and add the ingredients to bowls before you start. This is an assembly line!

We have everything ready to go! Heat some oil in a pan, about 1/4 inch deep. You don’t want it to be so hot it splatters but hot enough to start cooking the corn tortillas.

Add some enchilada sauce to a pie plate size pan. Add a little bit to the bottom os a 9×13 to LIGHTLY cover the bottom. When the oil has heated up add a tortilla to the oil and when it starts to float to the top and soften, using tongs move it out of the oil and to the pie pan. Cover it in enchilada sauce, doing a few at a time. Then take the tortilla and place it in the 9×13 and add your filling. We used cheese, olive and chicken. I think as well as a few green onions. Don’t over fill, more is not better. These were almost a little too full this time.

Once you have the pan full add some cheese and a little enchilada sauce to the tops. We garnish with some green onions and a few olives. We usually make a few trays at a time. You can make these ahead of time and keep in the fridge or freeze for another time.

Now add to a 350 degree oven for about 40 minutes or until the edges are getting brown and crispy. You can cover for the first 20 minutes if you want.

Serve with Spanish Rice, Avocado and Sour Cream.

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  1. Lisa says

    lol I learned that same thing… If it’s something mom made often growing up don’t attempt to make it without her recipe.

  2. Ramsey says

    Oh man, I wish I was your neighbor so I could just eat your table scraps. This pregnancy is killing me. I want to eat everything and I don’t want to cook anything. Those look so good!

  3. Whitney says

    We did these after Thanksgiving one year to use up leftover turkey, didn’t turn out to bad but Paul’s are still the best!

  4. Catherine says

    I have a really good & easy sauce recipe. Pioneer brown gravy mix.
    make according to package then add 1 can enchilada sauce & one can of Chili without beans. After you make your enchiladas with cheese, chicken or beef pour this over and bake. It taste like restaurant Mexican food.

  5. Leslie says

    I am DEFINITELY cooking this tomorrow. I’ve been looking for a good enchilada recipe, and this sounds like it’d be fantastic.

  6. Letty says

    Being from California , this is how I make them too but I know different parts of Mexico make them differently. The part my parents are from, the enchiladas aren’t filled. They just use onion and organo. I use that combo for topping and I prefer the hot Las Palmas sauce you showed in your picture over the Old El Paso. It just tastes better to me. My parents strongly dislike canned sauces and prefer the boiled chili pods instead. But for quick and easy, canned works for me.

  7. Joy Gilley says

    SPANISH RICE : this is the best, authentic, Mexican rice, very
    easy too… Heat 3 TBS olive oil and saute 3 cloves minced garlic and1/4 of onion, stir in 1 cup dry white rice, stir until rice browns, add 2/3 cup of chicken stock, 8 oz can tomato sauce, 1/2 cup water, bring to boil, simmer for about 30 minutes. Yummm!


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