1. Can I make the boulders enchilada recipe ahead of time?

Yes! You can assemble the enchiladas up to 24 hours in advance. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator. When ready to bake, simply add 5–10 extra minutes to the cooking time.

2. Can I freeze the enchiladas?

Absolutely. Enchiladas freeze very well. Assemble the dish without baking, wrap it tightly in aluminum foil or use a freezer-safe container, and store it for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.

3. What protein works best for this recipe?

The boulders enchilada recipe is versatile. Shredded chicken, ground beef, black beans, or even tofu are great options. Feel free to mix and match to suit your preferences.

4. How can I make this recipe vegetarian or vegan?

For a vegetarian version, use black beans, roasted vegetables, or plant-based meat as the filling. To make it vegan, opt for vegan cheese and ensure your enchilada sauce contains no animal products.

5. What should I do if my tortillas crack while rolling?

To prevent cracking, warm the tortillas before filling them. You can heat them in a skillet, microwave, or oven for a few seconds to make them more pliable.

Boulders Enchilada Recipe: Easy Steps for Authentic Mexican Flavor

Description

This boulders enchilada recipe delivers bold, authentic Mexican flavors in a customizable dish that’s easy to make. Perfect for any dinner table, it’s rich, cheesy, and packed with flavor.

Ingredients

Scale

8 corn tortillas (or flour tortillas)
2 cups shredded chicken, ground beef, or black beans
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
2 cups tomato sauce
1 cup chicken or vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon oil
1 small onion, diced
2 garlic cloves, minced
Garnishes: sour cream, fresh cilantro, avocado slices, lime wedges

Instructions

Preheat the oven to 375°F (190°C).
Heat oil in a saucepan and sauté minced garlic and diced onions until fragrant.
Stir in chili powder, cumin, and oregano, then add tomato sauce and broth. Simmer for 10 minutes.
In a skillet, sauté your protein (shredded chicken, ground beef, or black beans) with seasoning. Mix in ½ cup of the prepared enchilada sauce.
Warm tortillas and fill each with the prepared filling and a sprinkle of cheese. Roll tightly.
Place rolled tortillas seam-side down in a greased baking dish. Pour remaining sauce over and sprinkle with cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly.
Garnish with sour cream, cilantro, avocado slices, and lime wedges before serving.

Notes

For spicier enchiladas, add jalapeños or crushed red pepper to the sauce.
This recipe freezes well; assemble enchiladas and freeze before baking.

Prep Time: 15 min
Cook Time: 30 min
Category: Main course
Method: Baking
Cuisine: Mexican

Nutrition

Calories: 450
Sodium: 900mg
Fat: 20g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g

Keywords: boulders enchilada recipe, enchilada recipe, Mexican dinner, easy enchiladas