Mexican cuisine is always a favorite for the Indian palate as it has so many similar flavors – cumin, coriander, garlic, chili, etc. Try this easy Bean and Cheese Enchiladas recipe made with corn tortillas and a homemade enchilada sauce. Combine the enchiladas with some guacamole, chips and salsa and Spanish rice and you have a complete meal.
For the Sauce: (for approx 12 enchiladas)
Flour – 1 Tbsp
Oil – 1 Tbsp
Tomato Sauce – 8 oz can
Broth/Stock – 14 oz can
Water – 1/4 cup
Oregano – 1/4 tsp
Garlic Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt – to taste
Sugar – 1/2 tsp or to taste
Red Chili Powder – to taste
For the Enchiladas:
Corn Tortillas
Refried Beans (Click here for Refried Beans recipe)
Shredded Cheese (Cheddar, Colby or Monterey Jack)
Chopped Onions
Sliced Olives
Method:
1. Heat Oil in a pan.
2. Add All-purpose Flour and whisk well.
3. Once the flour turns light pink, add Broth, Tomato Sauce, and Water.
4. Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
5. Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
(Preheat Oven to 400F/204C)
6. Spray an oven proof pan with Oil and spread a little sauce to coat the bottom.
7. Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes.
8. Spread each Tortilla with 1-2 tablespoons of Sauce.
9. Place 2-3 Tbsp of Refried Beans along the center of the Tortilla.
10. Sprinkle Cheese and Onions on top of the beans.
11. Roll the Tortilla and place it seam side down in the pan.
12. Repeat with remaining tortillas.
13. Spread remaining Sauce over the rolled Enchiladas.
14. Sprinkle Cheese, Onions and Black Olives over the top.
15. Bake uncovered for 15-20 minutes at 400F/204C in the oven.
16. Serve immediately.
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How to make homemade enchiladas, enchilada sauce from scratch, mexican theme party food ideas, vegetarian mexican food options.
Hi Hetal and Anuja,
Also, if I make the enchilada sauce ahead of time, will it still manage okay consistency-wise when I add it on later in the evening before baking?
Thanks!
Hi Hetal and Anuja,
This enchilada recipe looks good. I want to make them for a friend’s party Saturday night, but will need to prepare them ahead of time (and bake them when I get there in the evening).
I saw your comment about not adding sauce (but adding oil), when prepping ahead of time. Did you mean pan fry the tortillas, or just drizzle oil on them? And does it even need the oil? (Whichever way you recommend would come out tastier I would want to do like that 🙂
Also, how far ahead of time could I make them without the tortillas becoming crumbly or falling apart?
Thank you so much!
Hi Hetal and Anuja,
I tried out this recipe today and it was just yummy. Thank you for the wonderful recipe. I used Flour tortillas since i didn’t have corn, but it really came out well.
Hi Hetal & Anuja,
Do you have the receipe for schezwan rice and chicken. Please post it on the website. Thanks
Hi Hetal n Anuja
I love ur videos and all ur recipes turn out great!!
A quick question – is the tomato sauce ketchup or tomato puree seasoned with spices??
I live in India and don’t have the Mexican hot tomato sauce! Do let me know! Thanks xx
Hi Omika,
Tomato sauce is not ketchup, it is a type of seasoned puree. It comes in the non-seasoned variety also.
Hi!
I love your recipes, but I was wondering how to make tortilla soup. Thank you so much!!
Hi Priya,
Here is our version of vegetarian tortilla soup: https://34.233.61.50/soups/tortilla-vegetarian-soup.html
Can we use flour tortillas instead of corn? Please reply asap
Hi Himanshi,
Some people use flour tortillas, but in my humble opinion, flour tortillas become slimy after they have soaked in the sauce and baked. Again, this is just my opinion.
Hi,
I tried this receipe it was awesome. My family really loved it and is so filling. Is there any chance if you have a receipe for schezwan chicken or rice. If you have please post it on the website.
Thanks,
Neelam
Hi ladies,
How to make red enchilada sauce at home?
Thanx Hetal,
Hope I could be able to get a good out come as this is my 1st party in US n that also on a very short notice of 2 days…M quite confused…will PEnne pasta go with lasagna…???
I really appreciate ur help….
Hi Avani,
Yes, Penne Pasta is a great pair with lasagna. Both can be used as the main course. If you want a side, you can try the pasta salad.
Hi Hetal & Anuja,
U both r like Culinary Masters for me. whenever I want to learn something, I just google it n here it is in show me the curry.
I want to through a B’dy party on a very short notice of 2 days, & I am a bit confused about the selection of menu. I want to go for Bean & Cheese Enchilada + Veg. Lasagna. would this combo go well with each other or I have to change my mind? with Stir fry Tofu & paneer pinwheels as starters.
In the case of Enchilada, Can I make it on prior day to the party or it will get soggy if I m gonna do that…???
Can you suggest me a dessert which can accompany these dishes well & easy & fast to prepare. I am thinking about Ras malai or vermicelli Kheer.
Hope u can help me out in this condition with ur precious suggestions.
Hi Avani,
The dishes you have picked are from different types of cuisines (Mexican and Italian). It will be better for you to stick to one theme. If you want to make it the day before, I would suggest the veg lasagna. You can put the whole thing together and keep it in the fridge. Just take it out an hour or so ahead so that it comes to room temperature and then bake it. The paneer pinwheels will go well with this menu. Also, with the main dish, you can serve a simple salad and garlic bread. For dessert, a quick put together is kulfi or saffron mango mousse. You can make a few days ahead of time. If you want something non-Indian, you can try the buttered walnut mousse. Hope this helps and good luck with your party.
Hi Hetal and Anuja,
This was a great recipe. I followed all the directions without any changes and it turned out to be so delicious- my family could not stop complimenting the dish!! Its a keeper.
Thank you for the wonderful work that you do- your website has literally changed my life- i can finally say that i’m a good cook thanks to you both!!!
keep up the good work 🙂
Thanks so much Bina!
My family loved the taste of your enchiladas. I am great at Italian dishes making them without measurements; just by upbringing…..but have not until this day been able to conquer a Mexican enchilada like in the restaurants. I made it with beef and cheese instead of bean and cheese for fillings but accompanied it with your bean recipe on the side with some cheese sprinkled on it. Also on the plate I did a lettuce/dressing blend topped with tomato and avocado. YUMMY! Thank you for helping me conquer a taste until now I have not been able to accomplish.
It was Mexican Fiesta day at our place today:) I tried the spanish rice, re-fried beans, salsa and these enchiladas for lunch. My family loved everything.
I roasted the tortillas on a tawa with couple of drops of oil (like we do with paratha) before building the enchiladas. We had three left over enchiladas that we transferred to an oven proof glass dish immediately and heated it in convection oven at 400F. Even the left overs tasted awesome!
Hetal & Anuja, thanks for providing us with yummy recipes and detailed instruction about how to proceed with prep. Next week will be Chinese all the way:)
Thanks for the feedback Arpana! Glad you enjoyed the fiesta!
Hi these enchiladas were great did modify it a little. I sauteed some onions with morning star crumbled protein and a little salt. You can even add a garlic clove. I included this along with some of the beans. I think next time I would like to make some more of the enchiladas sauce. I felt like it wasn’t enough. All in All great recipe
Thanks, your recipies are wonderful….I used to chk all the diff sites for recipies but now only showmethecurry.com. you guys are doing great job….
Hi Hetal and Anuja,
I have a question regarding this recipe. how do i prevent the tortillas from getting soggy before we eat?
Besides the above question..
You guys are awesome. I found your website about 3 months ago while surfing online…and OMG. I am just amazed. I love your recipes…and the videos are so helpful.
I tried the foccacia bread and it turned out awesomely delicious. Thank you very much for bringing and showing recipes. Keep up the great work.
Thanks again…always a fan,,,
SM
Hi SM,
If you want to make the dish ahead of time, avoid the sauce at the bottom of the dish and inside the enchiladas . Just oil it and lay the enchiladas in the dish. Bake the enchiladas as mentioned in the recipe when you are ready to serve.
Another tip – we sometimes bake the dish as mentioned without the sauce. Once the baking is done, add the sauce and then just broil on high for about 4-5 minutes and serve.
Either way works well 🙂
Thank you Anuja for the tip..i will try it again.
Thanks for prompt reply.
SM
Is it ok to use tomato puree rather than tomato sauce?
hello
hetal in saudi arabia we will not get stock we will get on the chicken stock paste can i use with water
Hi Farveen,
We have never used a paste but a bouillon with water will work just as well.
You get three thumbs way up, one from each of my kids…and they are very tough critics!! Awesome recipe! Thanks so much!
Hi Guys,
You both are so amazing .OMG your dishes rock, they are very simple but very tasty.Our whole family my Husband my college going daughter and my twin boys enjoyed eating your Mexican enchilladas dishes and everyone enjoyed it Thank you so much for sharing your wonderful recipes.
i used rice flour instead of all purpose flour i hope that is ok.
Hi Anitha,
Glad you and your family enjoyed the enchiladas. If the rice flour worked for you and everyone enjoyed it, it’s all good!
bakvaassss
Hello Hetla & Anuja,
Thanks a lot for this wonderful recipe. Your explanation was so simple and I could make the Enchilladas so easily, and they tasted yummm !! Btw, I couldnt find corn Tortillas, so I used the flour tortillas and I substituted the Mexican beans with the Black eyed beans I had in hand. Inspite of the above substitutions, the taste was flawless. My husband was all in praises after tasting them for dinner last night, and all the credit goes to you!!
sorry, I mis-spelt your name Hetal.
No problem Sudha!
Glad you and your family enjoyed the recipe. I love to experiment so I’m glad you tried out a different version of this recipe.
Dear Hetal/Anuja,
This recipe looks yum and I can’t wait to try it. Your recipes are a sure hit at my house. Can u please tell me if we can make these in advance, put them in the freezer and then just bake them before eating? Or do we need to bake them as soon as we make them?
Hi J.C.,
Due to the nature of corn tortillas, they do not freeze well. You can make the enchiladas a hour or so before, but anything more and they really break apart. Sometimes, pan frying the tortillas with a little oil helps to retain the shape a bit longer.
This was also a hit at my house! You gals are the best. My husband is Indian; so Mexican food totally satisfies his taste buds. My own touch was that when I made the refried beans, I used whole black beans and sorta mashed them while cooking, and I added in some vegan soy chicken.
Hi Rachel,
Black beans are yum so I’m sure it was super delicious!
hi guys can u plz tell me how to store ginger root fresh for 2 to 3 weeks
Hi Usha,
Ginger should stay fresh in the fridge (in a plastic bag with a paper towel around it). Longer than that, you can grind and freeze it in small portions.
Hi Girls,
I also add little Salsa in my stuffing along with beans,cheese and onions. It test good!!!
Love your website!!!
Bela
Thanks for your quick response.
I make enchiladas too but never thought of making the sauce at home and didn’t have a clue that it’s that simple. It surely cuts down lots of preservatives and sodium. Thank you so much for this recipe it’s an all time favorite in our house.
Do you girls know whether the cooking spray we use in our kitchen (almost everyday)is o.k or harmful to the health? This is really bothering me that without knowing the risk (if at all there is anything) hidden in it we all use it. Can you pl. clarify my doubt? I had searched in the google but no use. Thanks once again.
Love
Subha.B
Hi Subha,
There are always people who are for and against almost everything on this planet. We have not heard anything seriously wrong with using cooking spray and so we do.
Hi guys,
yummy recipes!I must say that i am really addicted to ur website whenever i watch ur videos my son asks me mumma ur watching show me the curry, now we will get something new to eat this weekend.keep posting new recipes!!!!!! One question from where can i get saffron(I am in canada) I am looking for it but no luck.Also can i request you to upload a moong dal halwa video as ur recipe &proportions are just perfect!!!!!!!!!!
Thanx&wishing goodluck to you &anuja.(r u sisters or friends)
Hi Shalu,
You may be able to find saffron at an Indian grocery store. If not, then maybe online. We’ll put mung daal halwa on our list to do. Anuja and I are friends.
thanx for replying, where can i find saffron in USA (any particular store)coz we keep travelling to redmond ,bellingham.
Thanx
Hi Shalu,
I am not familiar with the areas you mentioned but it would be best to look up Indian grocery stores and call them before you head out.
Go to the local Saturday or Tuesday farmer’s market. They do so many fresh spices, saffrron etc. at very reasonable price.
please give some suggestions re:making this dish into a non-veg.I have a carniverous family.
Thanks,
shakuntala
You could always brown ground beef with some taco seasoning (drain the excess fat) and add it instead of the beans. Otherwise, grilled chicken breast, seasoned with taco seasoning and shredded into fine strips can also be added.
Thanks alot Hetal
Hi guys,
Great recipes!one question i want to ask is from where do you buy the spatulas &pastry brushes from and r these heat resistant.and how do you keep ur nonstick pans as clean as new.
Thanx
Most department stores (Kohl’s, Macy’s, etc) carry nice spatulas and brushes, etc. Even discount stores such as Ross, TJMaxx sometimes have nice ones. Yes, they are heat resistant. Be sure to read the label and make sure that they really are heat resistant. They may be a little more money but well worth it. For our non-stick pans, we use regular dish washing detergent and a plastic bristled brush to clean.
For tastier tortilla, you can dip the entire tortilla in the sauce, put the tortilla on a plate or cutting board (it does get a little messy, but worth it) than stuff it with beans and cheese. This will prevent the enchiladas from becoming dry and it’s more flavorful. I recommend adding finely chopped cilantro to the cheese which will go inside the tortilla.
When eating you can garnish individual enchiladas with sour cream, guacamole and lettuce.
Hi Hetal & Anuja,
Thank you very much for such a delightful recipe. I like all your recipes, they turn out very tasty and easy to learn. I was completely looking forward to get the enchilada recipe and I got it, so thank you much.
One question, can i use some vegetables along with beans and cheese for the filling of enchiladas? If i can what kind of veggies do you suggest?
Hi Ashka,
You can saute some carrots, zucchini or onions and fill them in. Cutting them into match sticks works well.
hi guys,
can u plz show me how to make tofu and its nutritions..which one is better is tofu r paneer can u clear abt me …thanx in advance……..
Hi Usha,
We’ve never actually made tofu (from scratch) but we do have a great Tofu Stir-fry recipe. Please see the video: https://34.233.61.50/appetizers/tofu-stir-fry.html. Tofu and Paneer are different and have different nutrition but you do get protein from both sources. Tofu has less saturated fat then paneer.
Hi,
can we use just water instead of vegetable broth ?cause its hard to find it over here…
Hi Shilpa
Technically, water can be used, but you will lose out on a lot of flavor. You can always make broth at home. Just boil veggies (carrots, onions, tomatoes, celery,etc) in a lot of water for a couple of hours and strain the liquid.
thanks a lot…i will surely try
Hi Anuja and Hetal,
U guys rock!!!LOve love your recipes…
I am a big fan of your cooking but today i am begging you to please tell which pan are you using in” Lauki (Bottlegourd) Koftas – Healthy Vegetarian” recipe video.It seems to be a very sturdy one and am planning to buy a new one very soon.
– Which brand is it,whats the size(qts) and where in US can i find it.
I will be really obliged if you can answer this.
Thanks in advance..
Hi Seena,
You can find a similar pan to the one we are using at Bed Bath & Beyond. The brand is Invitations…not sure what the exact size is.
Thanks a lot Hetal, just a quick question,is the pan part of “Invitations® 10-Piece Aluminum Non-Stick Cookware Set” or the “Invitations 4-Quart Non-Stick Covered Chef Pan”
I know i am bothering you…
thanks a lot …
If I’m not mistaken, it is the covered chef’s pan.