If enchiladas are on your mind, also try these green chicken enchiladas, spring enchiladas, and these enchilada stuffed peppers! You can easily make them gluten-free by using an all-purpose gluten-free flour blend in the sauce, and corn tortillas instead of flour. Serve this easy-to-make meal on their own or with your favorite Mexican-style side for a weeknight meal that everyone will enjoy! Here’s what you’ll need for the red enchilada sauce:
Oil – any neutral-tasting oil like avocado or olive oil. Flour – we use all-purpose flour for thickening the sauce. Crushed tomatoes – fire-roasted tomatoes are a bit sweeter and would taste especially great in this recipe. Seasonings – chili powder, pureed chipotle peppers, cumin, oregano, and brown sugar. Sea salt – as a flavor enhancer and to make all the flavors come together.
Here’s everything you’ll need for the skillet enchiladas:
Avocado oil – or another neutral-tasting oil like olive works, too. Tortillas – we use 8″ flour tortillas but you could use corn as well. Onion + garlic – for flavor and seasoning. Veggies – mushrooms, carrots, zucchini, bell pepper, and corn. Cheddar cheese – a sharp, grated cheddar cheese. For serving – avocado, cilantro, sour cream, and limes.
This one-pot meal is complete on its own but we like to serve it with some extra guacamole like this easy guacamole or corn guacamole.
For a heartier meal, serve it with a family-style side like our spicy Mexican rice or vegetarian tortilla soup.
Don’t forget to mix yourself a margarita to wash it down. This summer watermelon margarita and this fresh pineapple margarita with sweet and spicy rim salt are ultra-refreshing!
Did you make this?
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