Enchiladas are corn tortillas rolled with a filling and covered with a sauce and topped with cheese, and baked in the oven. Enchilada fillings can vary from meat, chicken, beans, cheese, and vegetables. The enchiladas are often associated with American tex mex, but they are originally from Mexico.
There are generally two types of enchiladas, red and green. Red enchiladas are covered with a red enchilada sauce made from dried red chiles, and green enchiladas are covered in a green sauce made from roasted green chiles. Don’t worry about the details too much; you can buy these sauces in the supermarket.
For great enchiladas, you must make your own filling and sides. Not sure what to serve with enchiladas or what goes well with enchiladas. Here are some suggestions to serve with enchiladas.
Here’s What To Serve With Enchiladas:
#1. Cilantro Lime Slaw
This slaw is light, fresh, and a great side to balance the rich and often heavy enchiladas. It’s got all the Mexican flavors you would expect to find, like lime, cilantro, and jalapenos.
The dressing is where all the flavor is; yogurt is combined with cilantro, lime, cumin, garlic, and green onions and pulsed until just combined.
The cabbage mix is combined with the dressing, seasoned well, and served immediately.
This salad is full of flavor, and with the ingredients like tomato, corn, and cilantro, it’s the perfect summer salad.
The corn is cooked using your preferred cooking method, but I suggest grilled corn- it adds another dimension of flavor to the salad.
The corn is cut off the cob and mixed in a bowl with lime, jalapeno, cherry tomatoes, cilantro, and chili powder. The salad is seasoned well and topped with crumbled quest fresco.
#3. Tomato-Green Bean Salad With Chickpeas, Feta and Dill
Not sure what to eat with enchiladas? This delightfully fresh salad works well as a side for enchiladas.
The green beans are blanched in hot water until al dente; you still want them bright green with a bit of crunch.
The dressing ingredients are whisked together and seasoned well. The salad ingredients are tossed in a generous amount of dressing, and the feta is crumbled in and gently tossed to combine. The salad is finished with a sprinkle of chopped fresh dill and oregano.
This recipe will change many opinions about celery and its the perfect side with enchiladas. The dressing really makes this salad; it’s made up of lime juice, rice vinegar, honey, and sesame oil; there is the perfect balance of sweet and sour.
The chopped celery and green onions are tossed in the dressing and finished with a sprinkle of sesame seeds on top.
I love stuffed peppers, which are full of Mexican flavors and make great enchiladas sides.
The peppers are filled with quinoa, corn, black beans, and a blend of Mexican spices; chili powder, cumin, and garlic powder.
The peppers are topped with grated cheese and baked until hot, and the cheese has melted. They are served hot with an avocado and coriander spooned over the top.
Cornbread is delicious, but this Jalapeno cornbread is even better.
The base of the bread is pretty much the same, but with the addition of sharp mature cheddar and chopped jalapenos.
The best part about this bread is that there is no yeast, so there is no waiting for the dough to rise; the ingredients are simply thrown all together and baked. The result is a delicious cheesy sweet bread with the subtle flavor of jalapeno.
The sweet freshness of this salad works really well with enchiladas; it helps balance the rich cheesy enchiladas.
The salad is so simple, with just four ingredients dressed in a delicious dressing made up of rice wine vinegar, honey, lime juice, and chili oil, which brings a little bit of heat to the salad.
The pineapple, cucumber, red onion, and coriander are all chopped and combined in the dressing and served. Let it sit for 20 minutes for an even tastier salad to allow the flavors to meld and develop.
#8. Sweet and Spicy Mexican Roasted Sweet Potatoes
Roast sweet potatoes are everyone’s favorite and the perfect sides for enchiladas. These sweet have a slight Mexican twist; the potatoes are cut into thick rounds and tossed in olive oil, chili powder, garlic powder, and cumin.
Roasted in a hot oven until tender, remove the tray from the oven, and drizzle the honey over the potatoes while hot. Garnish the potatoes with wedges of lime and fresh coriander.
Calabacitas, zucchini, courgette, and baby marrow are all the same thing. Calabasas, obviously Mexican, is a melange of zucchini, corn, tomatoes, and peppers.
There are many versions of this recipe, but this has a delicious cheese sauce which is made with the addition of milk and cheese at the end. It’s a healthy and satisfying side to serve with enchiladas.
A side of Mexican corn would be most suitable in keeping with the Mexican theme. This is a popular dish in Mexico and can be found being sold on the streets by vendors; and one of my favorite sides with enchiladas.
First, you should make the sauce so the flavors can meld together. The cream, mayonnaise, garlic powder, cilantro, lime juice, zest, and paprika are all combined, and the sauce is seasoned well with salt and pepper.
The corn is grilled for about 8 minutes until cooked and nicely charred. When ready to serve, spoon and spread the sauce over the corn, and top with some grated parmesan, a squeeze of lime, chopped cilantro, and a sprinkle of chili powder.
This rice is full of flavor and color and incredibly hearty and nutritious. The brown rice is combined with black beans and lots of fresh, colorful vegetables. The vegetables are all chopped into bite-sized pieces and stirred through the rice.
The key to making this salad great is a generous amount of dressing. The dressing comprises of olive oil, lime juice, zest, cilantro, cumin, and garlic, whisked together and seasoned well with salt and pepper.
Add a generous amount of dressing, and stir until all the ingredients are coated. This rice dish can be served warm or cold, depending on what you prefer.
This salad is basically a deconstructed guacamole, made up of ingredients you would typically find in guacamole, but without mashing and mixing it into a dip.
The ingredients are kept quite chunky and gently tossed altogether. The key to this guacamole salad, and for guacamole, is to have ripe soft avocados; the Haas variety is best as it’s super creamy.
All the ingredients are combined and seasoned well and served immediately. Unfortunately, avocados oxidize and turn brown very quickly, so be sure to serve the salad when ready to eat.
This salsa salad is quite delish, but you want to ensure all the ingredients are chopped relatively the same size.
The tomatoes, cucumber, poblano, red onion, and jalapenos are diced, and the black beans are drained, rinsed, and added to the ingredients. The fresh coriander is chopped and tossed with the rest of the ingredients.
The salsa salad is dressed in a honey vinaigrette and seasoned well with salt and pepper. The salad is tossed until the ingredients are well coated in the dressing; some extra honey can be drizzled over before serving to add more sweetness.
I love a good coleslaw, and this is one of my favorites; believe it or not, this is a mayo-free version.
The cabbage is shredded and tossed with chopped cilantro and finely chopped jalapenos. If you don’t want the heat from the jalapenos, remove the seeds- I like a bit of heat in this slaw, so I like to keep some of the seeds in.
The slaw is dressed in lime, olive oil, salt, pepper, and a small pinch of sugar. Leave the slaw to sit for 15 minutes before serving to allow the cabbage to soften.
These fries are great comfort food; luckily, this recipe can be created at home. The key to the fries is the seasoning. The seasoning is a combination of paprika, salt, chili powder, garlic powder, onion powder, and cayenne pepper.
So buy the fries of your choice; this recipe calls for French fries, which are fried in oil until golden and crisp. While hot, the fries are then tossed in the seasoning. This recipe suggests a cheese sauce served with the fries, but the fries on their own make one of many great enchiladas side dishes.
Having completed three years at cooking school, Gabi then went into the realm of private cheffing where she got to travel the world, cooking for the rich and famous in their luxury homes and holiday homes. Through her travels, she has experienced different cuisines, which she has added to her cooking repertoire.
