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How To Make Homemade Enchiladas

Updated on January 7, 2013
Homemade Red Chili Enchiladas
Homemade Red Chili Enchiladas | Source
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Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 24 servings (2 pans)

Over the holiday’s, dinner can be a big deal, or just a simple meal (depending on the situation). This past year we had a late Christmas / New Year’s family get-together (because we all had different plans for the holidays). It was left up to me, once again, to put some kind of dinner together for about 7-8 people.

Recently, I had gotten into making enchiladas at home instead of going out and getting them at the store (Growing up they were my absolute favorite Mexican food).

Well, I decided that making some enchiladas for everyone would be the best and easiest thing to do, but I realized that one pan (or batch) wasn’t going to be enough to feed everyone. So I went to the store and picked up more ingredients. I already had one can of red chili enchilada sauce, so I thought I would make another batch with green sauce, so everyone could try both.

The following recipe is for two batches of 12 tortilla filled pans of enchiladas: one with green sauce and the other with red sauce. You can do just one batch of either, just half the ingredients.

These homemade enchiladas are easy and use less ingredients than other casserole recipes. They do have a lot of steps and can get messy during the making, but the taste is fantastic and worth the effort.

Needed ingredients for red and green chile enchiladas
Needed ingredients for red and green chile enchiladas | Source


24 (6-8 inch) corn tortillas

1 (28 ounce) can of Green Chile enchilada sauce

1 (28 ounce) can of Red Chile enchilada sauce

2 pounds of ground turkey

1 large yellow onion

1 orange bell pepper

1 pound of Panela cheese

1 cup of shredded cheddar cheese

The meat and sauces cooking
The meat and sauces cooking | Source
Dipping the tortillas in the sauces
Dipping the tortillas in the sauces | Source


1. Open the cans of the enchilada sauce (both green and red sauces) and pour each one into separate medium-sized sauce pots.

2. Place each filled sauce pot on the stove top (two burners).

3. Set heat for both pots on low, and let them simmer and heat up.

4. Shred the pound of Panela cheese.

5. Dice the yellow onion.

6. Dice the orange pepper.

7. In a large cooking pot, or skillet, brown the two pounds of turkey.

8. Add the diced onion and orange pepper to the cooked ground turkey meat.

9. Cook until the onions are soft (and meat is fully cooked).

10. Turn off the heat for the ground turkey and remove for the stove top.

11. Submerge the corn tortillas, one at a time in the enchilada sauce (12 tortillas for each of the two different sauces) for about 10-20 seconds until the corn tortillas are warm and pliable.

filling the and rolling the enchiladas up
filling the and rolling the enchiladas up | Source
The green chili enchilada batch
The green chili enchilada batch | Source

Which do you prefer: Green or Red Chili Enchiladas?

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12. Remove the tortilla and place it, open / flat, in a large casserole dish.

13. Fill the center of the tortilla with a 2 tablespoons, or 1 ounce, of the cooked ground turkey onion and pepper.

14. Top with a teaspoon of the shredded Panela cheese.

15. Roll up the tortilla and press into a corner of the pan.

16. Repeat this step with the rest of the 11 tortillas until the entire pan is filled with rolled up and filled tortillas.

17. Repeat these steps using the green chili enchilada sauce and fill up another casserole pan.

18. Pour any remaining red sauce over the red enchilada casserole dish

19. Pour any remaining green sauce into over the green enchilada casserole dish.

20. Sprinkle a half cup of shredded cheddar cheese over the red enchiladas.

21. Sprinkle a half cup of shredded cheddar cheese over the green enchiladas.

22. Sprinkle any remaining Panela cheese equally and evenly over the two pans of enchiladas.

23. Pre-heat the oven to 350 degrees F.

24. When the oven is ready place both pans in the oven and bake for 25 minutes. (If your oven can’t fit both pans, just bake one at a time for the same 25 minutes each.)

25. Remove and let stand for about 5 minutes before serving (with sour cream, salsa, sliced jalapeños is always good).


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    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      Thank for reading!

    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      Thank you for reading!

    • BlossomSB profile image

      Bronwen Scott-Branagan 5 years ago from Victoria, Australia

      Mmmm! I can almost smell it. Thank you for a useful recipe.

    • Ericdierker profile image

      Eric Dierker 5 years ago from Spring Valley, CA. U.S.A.

      Wonderful. My mom used to make them in huge batches taking almost all day. All the steps and smells were like a beautiful olfactory pageant throughout the house. Thanks for bringing back the memory.