Homemade Enchiladas Recipe

Homemade Enchiladas

Homemade Enchiladas is one of my absolute favorite dishes to have in our house. My whole life, I have been in love with Mexican food, and now that I am learning to cook more and more enchiladas was one of the very first things that I really wanted to learn how to make.

There’s a funny story behind my love of Mexican food. When I was about 7 or 8 years old, I started going to visit my family in Savannah every summer. My Aunt Laura always used to take me to this great Mexican restaurant. It was one of the things I really looked forward to during this trip because my aunt was (and still is) so cool, and it made me feel like a grown up going out to eat just her and I.

WAY before I actually learned to speak Spanish, my aunt told me one visit that I needed to thank the waiter in Spanish. It’s easy she said, just say this “Muy bien, gracias.” Totally easy right? Well, just remember I grew up in the South and had a THIIIICCCCKKK Southern Accent at that time. My “muy bien, gracias” ended up sounding more like a cat in heat. To this day she STILL teases me about the time I said “MOO-E, BEEEE INNNNNN, GRAAAHHHH SEE ASSSSS!!!!” I had to almost major in Spanish in college just to save face from that incident!

My love for Mexican food continues and hopefully you will love this dish as much as we do. It’s super easy to make, and great for a quick weeknight meal. It serves about 6-8 people for all less than $10! Enjoy!

Homemade Enchiladas Recipe
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 12 flour tortillas (I know it should be corn, but family doesn't like those)
  • 1½ lb ground turkey or beef
  • Cumin
  • Chili Powder
  • 1 8 oz jar tomatoes with chilis
  • 8 oz cheddar cheese
  • 2 4 oz cans mild enchilada sauce
  1. Preheat oven to 350 degrees
  2. In a large frying pan, brown the meat. Drain the tomatoes with chilis and add to the browned meat.
  3. Add cumin and chili powder to taste. Drain and set aside
  4. In a 13X9 baking dish, fill the flour tortillas with the browned meat. Roll and place opening on the bottom to make sure they remained closed.
  5. Once done filling all the shells, cover all of the enchiladas with enchilada sauce.
  6. Cover the entire pan with cheddar cheese.
  7. Place in the oven until the cheese is melted and the sauce is slightly bubbly. Approximately 20-30 minutes.
  8. Enjoy!

Like this recipe? Make sure to check out these other great recipes on Crunchy Frugalista


About Ashley Sears

Ashley Sears is the author of Crunchy Frugalista and ,Allergy Friendly Kitchen. She is a sarcastic wonder that loves celebrating insanity, creativity, and family, because life's too short to put up with the BS. You can reach her at [email protected]


  1. I am with you on LOOOOVING Mexican food! But for some reason by the time we make the salsa the guac, buy the meat, refried beans, lettuce and cheese it just gets to be too expensive! This recipe looks fantastic! I am a big fan of enchiladas – they were my frequent “birthday meal” request :) I just have one question: the hubs and I are only two – any recommendations for ways to preserve the other servings? Are enchiladas ‘freezer-friendly’?

    • Crunchy Frugalista says:

      Alysa, I am not sure if they freeze well, but you can always reduce the amount in the recipe to serve two. It’s very easy to do and the cost break down would be about the same per serving.

  2. Oh yummy! We love mexican here too, and enchiladas probably are the top! I’d love if you shared this on my Foodie Friday linky

  3. Simple and delicious looking, can’t go wrong with enchiladas definitely a crowd pleaser. Thanks for sharing this on Foodie Friday, grab our button and come on back next week.

    • Crunchy Frugalista says:

      They are definitely all of that. Thanks for the invite. It was great to see all the great recipes!

  4. Dee Nelson says:

    yummmy looking! thanks! I would think you could freeze just the filling for a quick meal idea.

  5. I’m trying these tonight! Just found the recipe when I saw someone post your graveyard cupcakes up on facebook earlier. I was curious though, your red sauce looks really thick, mine was kind of translucent and somewhat thin. What brand do you use?

    • Crunchy Frugalista says:

      So glad you found your way over here! I believe the sauce was either Rotel, or Meijer brand which is a local grocery store chain here in Indiana. Let me know how you like them. They are always a favorite in our house :)

  6. I love enchiladas! I can’t wait to try these!!


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