Looking for dinner inspiration? Try these Enchiladas with Homemade Sauce for the ultimate in flavor-packed Mexican cuisine.
They’re ready to customize, taste great with a variety of ingredients, and are relatively easy to make.
But no matter what deliciousness you stuff ’em with, or fresh garnishes you top ’em with, your enchiladas are nothing without the SAUCE.
It’s that kind of sauce you eat by the spoonful when no one is looking. The sauce that you just have to “taste test” one more time—over and over again until half of it’s gone. The kind where you keep the leftovers at the ready to pour over anything and everything.
Yes, it’s THE sauce.
And though it’s list of ingredients is about a mile long, it’s made up of all simple, vegan, delicious ingredients that if you’re anything like me, you already have on hand in your kitchen.
Versatile Enchiladas with Homemade Sauce Tips and Tricks
What Do You Mean By Versatile?
Well, it means that anyone can enjoy these, regardless of dietary restrictions, ingredient preferences, or spice-tolerance level. This recipe is meant to emphasize the sauce, which is vegan and safe for everyone, and encourage you to put your own spin on it for the fillings.
I’ll share with you my favorite way to prepare them, which is stuffed with cheese, mushrooms, and onions, but throw whatever you want in there!
My husband will often add chicken to his, but you can also try ground beef or carnitas. If you’re making a vegan version, try adding in some tofu crumbles, beans or vegan cheese alternatives.
You get my drift. Get creative and use what you have in your fridge.
Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.
Fill Her Up!
So I know I said get creative and go for it, but I do have one teeny tiny rule for the fillings: let the sauce do most of the talking.
And what I mean by that is you don’t want overpowering flavors inside your enchiladas that won’t compliment your homemade sauce.
Whatever you’re cookin’ up to fill your tortillas with, just season them lightly with taco seasoning—a little less than usual. I always make my own taco seasoning and keep it in my cupboard—it’s much easier than you think!
I cook down my mushrooms and onions and then add just 1 tablespoon of taco seasoning and 1 tablespoon of water, heat, and stir until the veggies are coated.
Okay, Ladies Now Let’s Get in Formation
Time to assemble these bad boys!
You’ll need 8 medium or 6 large tortillas. Make yourself a little assembly line. Take a fresh tortilla, add your filling, roll it up, and place it in a glass baking dish.
Repeat until your baking dish is filled. Once you’ve formed all your little enchiladas, it’s time for the fun part.
Let’s Get Saucy
It’s the moment you’ve all been waiting for!
Pour your sauce over your enchiladas. You won’t actually use ALL of the sauce (lucky you—leftovers!). I usually use about 1 cup, making sure the enchiladas are fully coated.
Put some extra cheese on top and pop them in the oven!
Time for the Top Off
I highly recommend a garnish of some raw ingredients. These ooey-gooey Enchiladas with Homemade Sauce are begging for some freshness!
My go-to toppings are sliced avocado or guacamole, fresh diced tomatoes, cilantro and sour cream. You could also add red onion, scallions, or salsa!
For the ultimate Tex-Mex night, serve up this Creamy Guacamole, Pineapple Salsa, and Queso Blanco to start! For other Mexican-inspired dishes, try this Lentil Taco Meat Alternative and these Fresh Fish Tacos.