Mexican Enchiladas Recipe

Name: Mexican Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 tbsp olive oil; 1 None onion, sliced; 1 None zucchini, chopped; 1 pkg (1 oz) taco seasoning mix; 1 tsp red pepper flakes; 2 cans (14 oz each) crushed tomatoes; 1 can (15 oz) mixed beans or red kidney beans, drained and rinsed; 3/4 cup canned or frozen corn kernels; 8 None flour tortillas; 3/4 cup grated Cheddar cheese; None None Mixed salad, to serve

Servings: persons

1 tbsp olive oil
1 None onion, sliced
1 None zucchini, chopped
1 pkg (1 oz) taco seasoning mix
1 tsp red pepper flakes
2 cans (14 oz each) crushed tomatoes
1 can (15 oz) mixed beans or red kidney beans, drained and rinsed
3/4 cup canned or frozen corn kernels
8 None flour tortillas
3/4 cup grated Cheddar cheese
None None Mixed salad, to serve

1
Preheat the oven to 350u00b0F. Lightly grease a large, shallow baking dish.
2
Heat oil in a medium saucepan on high heat. Saute onion 2-3 mins, until tender. Add zucchini, taco seasoning mix and red pepper flakes. Cook, stirring, a further 1-2 mins.
3
Stir in tomatoes, beans and corn. Bring to a boil. Reduce heat to low; simmer 3-4 mins, until slightly thickened.
4
Spoon 1/3 cup tomato mixture down center of each tortilla. Roll up to enclose. Arrange in single layer in prepared dish. Spoon remaining mixture over tortillas. Sprinkle with cheese.
5
Bake 15-20 mins, until cheese melts and filling is heated through. Serve with mixed salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp olive oil, 1 None onion, sliced, 1 None zucchini, chopped, 1 pkg (1 oz) taco seasoning mix, and more.

Yes, Mexican Enchiladas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Enchiladas

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