Fajita Salad

This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a…

This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! We eat it often and it works for almost any diet: it’s easily gluten-free, vegetarian, or vegan—plus it’s ideal for serving a crowd!

Fajita Salad recipe

Why we love this recipe

Hello and welcome to one of our favorite ever easy dinner ideas that works for any diet: fajita salad! Fajita salad is simply fajita fixings on top of a salad, turning the Tex Mex favorite into a bowl meal. And if you know us: there’s nothing we love more than a good bowl meal!

Alex and I eat a spin on this almost every week. It’s full of charred vegetables, and crunchy greens, with this creamy salsa ranch dressing that you’re going to want to put on everything! You can make it with either grilled chicken or pinto beans, so it works for gluten-free, vegetarian, and vegan diets. it’s such a fun recipe for parties and serving a crowd! (Serve with this margarita recipe, just because.)

Components in a fajita salad

This fajita salad is so customizable: it works as an easy weeknight meal, or a summer grilled meal on the patio! The grill method takes about 1 hour to complete, so it’s great for weekends or when you have time to fire it up. Here are the basic components in a good fajita salad recipe:

  • Fajita veggies: We like a mix of multi-colored bell peppers, onions, and garlic. Then you’ll need a few spices: cumin, chili powder, garlic powder, and onion powder. We prefer using our own mixture to a pre-made fajita mix.
  • Chicken or pinto beans: It’s absolutely delicious with grilled chicken, but for vegetarian or vegan diets, pinto beans are just as satisfying.
  • Fresh veggies: You’ll use a base of romaine lettuce, plus fresh cherry tomatoes. We like grilling avocado slices along with the fajita veggies (optional).
  • Salsa ranch dressing: A few ingredients like sour cream, mayo, and salsa combine into an absolutely delicious creamy drizzle! If you prefer, you can simply use sour cream mixed with salsa, or this easier salsa dressing.
Salsa Ranch Dressing

Methods: grilling, skillet, and sheet pan

There are a few different methods for making fajitas. The main method is the grill, but we’ve got a few alternatives for you:

  • Grilled: In the recipe below for fajita salad, we grill the fajita veggies and the chicken or beans (the beans go in packets). This is our preferred method because it infuses a delicious charred flavor.
  • Skillet: If you prefer, you can simply whip up these skillet fajita veggies to use in your fajita salad. For the chicken, make pan seared chicken breast with the seasonings in this recipe. For the beans, simply warm them on the stove.
  • Oven: You can also make sheet pan fajitas using this vegan fajitas recipe!

Sauce variations

This salsa ranch dressing is one if our favorite parts of this recipe! (Well, every part of this recipe is our favorite…but I digress.) It’s so intensely creamy and savory. But you can use a few other options:

Storing leftovers

This fajita salad recipe is a great gluten-free dinner, vegetarian dinner, and vegan dinner. You can store leftover vegetables and chicken for up to 3 days refrigerated; gently reheat in a skillet before serving.

Fajita Salad

Dietary notes

This fajita salad recipe is gluten-free. With the pinto beans it is vegetarian. For dairy-free and vegan, use cilantro sauce, chipotle sauce or cashew cream as the sauce.

More fajita recipes

Frequently asked questions

What is fajita salad?

Fajita salad is a fun and flavorful way to enjoy all the classic fajita ingredients – grilled meats or veggies, peppers, onions, and sometimes beans – but in a lighter salad format. Think of it as your favorite fajita fillings, minus the tortillas, piled onto a bed of crisp greens and drizzled with a zesty dressing.

What kind of dressing should I use for fajita salad?

A simple lime vinaigrette or a creamy cilantro lime dressing are popular choices. You can also spice things up with a chipotle ranch or go for a tangy avocado dressing. Feel free to experiment and find your favorite!

Can I make fajita salad ahead of time?

It’s best to assemble the salad just before serving to keep the greens crisp, but you can prep all the ingredients ahead of time. Grill your meats and veggies, whip up your dressing, and chop your toppings. When you’re ready to eat, simply toss everything together.

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Fajita Salad recipe

Fajita Salad


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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4
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Description

This fajita salad recipe is one of our our go-to dinner ideas, bursting with charred vegetables and covered in a creamy salsa ranch dressing! It’s delicious with either chicken or beans as the protein. We eat it often and it’s easily gluten-free, vegetarian, or vegan—plus it works great for serving a crowd!


Ingredients

For the veggies

  • 3 bell peppers (red, yellow, and green)
  • 1 medium red onion
  • 1 medium white onion
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon each chili powder, garlic powder, and smoked paprika
  • 1 ½ teaspoons kosher salt

For the chicken (or substitute 15-once can pinto beans)

  • 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)
  • ½ tablespoon olive oil
  • ½ teaspoon each garlic powder, onion powder, oregano
  • ¼ teaspoon each cumin and chili powder
  • 1 to 1 1/4 teaspoons kosher salt (see instructions)

For the fajita salad

  • 1 avocado, pit removed
  • 1 handful tomatoes
  • 2 romaine hearts (6 cups chopped, or a mix of romaine and iceberg lettuce)
  • ½ cup jarred sliced pickled jalapenos
  • Cilantro

Salsa Ranch Dressing (vegan options in Notes)

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup red salsa
  • 1 tablespoon fresh chives
  • 1 teaspoon each garlic powder, onion powder, and dried dill
  • ¼ teaspoon each kosher salt and black pepper

Instructions

  1. Preheat a grill to high heat (450 to 550°F). (If you don’t have a grill, you can make Fajita Veggies or Shrimp Fajitas in a skillet, or Sheet Pan Fajitas in the oven.)
  2. For the chicken (or skip to Step 3 for plant-based): Pat the chicken dry with a paper towel. If not already in cutlets, slice the chicken in half horizontally (see these steps for how to butterfly chicken). Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, cumin, chili powder, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate until ready to grill.
  3. For the beans: Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the same spices as the chicken, and ½ teaspoon kosher salt. Fold up the sides of the foil to form a square packet.
  4. Thinly slice the bell peppers and onions. Smash the garlic cloves. Place them in a bowl and toss with 2 tablespoons of the olive oil, cumin, chili powder, garlic powder, smoked paprika, kosher salt and fresh ground pepper. Spread on a large piece of foil and seal the foil tight. 
  5. Place the foil pack with the vegetables on the grill and cook for 15 minutes, then carefully use tongs to open the pack. Continue to grill until veggies are tender and lightly charred, about 10 to 15 minutes.
  6. Meanwhile, make the salsa ranch dressing. Prepare the lettuce and tomatoes. Rub avocado halves with olive oil and add a pinch of salt.
  7. When the vegetables are almost finished grilling: Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness. Alternatively, place the bean packet on the grill and grill for 5 minutes.
  8. Grill the avocados cut side down for 4 minutes, until grill lines appear and they are bright green.
  9. Place the greens on a plate, then top with the vegetables, grilled chicken or beans, tomatoes, jalapenos and cilantro. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken, veggies, and beans store up to 3 days, refrigerated.

Notes

This fajita salad concept works well with other methods for cooking the vegetables and protein! Try our Fajita Veggies (in a skillet) plus Pan Seared Chicken Breast, Vegetarian Fajitas, Shrimp Fajitas, or Sheet Pan Fajitas.

For vegan, substitute Cilantro Sauce, Chipotle Sauce, or Cashew Cream.

  • Category: Main dish
  • Method: Grilled
  • Cuisine: Grilled
  • Diet: Gluten Free

Summer Crab Nachos.

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The post Summer Crab Nachos. appeared first on How Sweet Eats.

These summer crab nachos are a snacky dream! Jumbo lump crab with lots of lime, melty cheese, crunchy tortilla chips and a crisp, refreshing garden salsa. Perfect for happy hour or a last minute get together!

I’ve got everything we love on a big plate of nachos!

summer crab nachos

These summer crab nachos are divine. Crunchy tortilla chips, buttery lump crab, melty cheese and the perfect quick throw-together garden salsa on top. Tastes like summer on a plate and is the perfect dinner treat. 

summer crab nachos

I say “dinner treat” because nachos are SUCH a treat. Yep, I live for nachos! I could pretty much put anything on a tray of nachos and be thrilled. 

summer crab nachos

Nachos are also one of my favorite summer dishes because they are so fast and topped with fresh ingredients. While I do pop them in the oven to get all warm and melty, they feed a crowd and can be sprinkled with fruit and vegetable salsas plus lots of herbs.

The flavor is always amazing and I love how fresh and light nachos at home taste. 

It’s true! They just taste fabulous at home. Weirdly less indulgent too.

summer crab nachos

First things first: get the good jumbo lump crab. The good stuff! The buttery, lump crab or heck, even the freshest crab that you can find if you live in an area where it’s possible. 

I toss the crab with some spices, scallions and fresh lime juice. 

summer crab nachos

Next, I spread some big tortilla chips on a baking sheet and top them with the crab mixture. A big sprinkle of cheese goes on next.

This is where I stick the whole pan in the oven. Just FYI: you can also stick a pan of these on the grill. We’re really just doing it because the cheese is best when melty. And you want the entire pan to be warm so the flavors marry nicely. 

summer crab nachos

As soon as the cheese is melted and everything is warm, throw on the toppings. I like to chop up tomatoes, white onion, cilantro, jalapenos, green onions, radish and squeeze in a ton of lime juice. This mixture is SO incredibly refreshing and crisp. It not only adds a great texture to the top of the nachos, it adds wonderful flavor too. 

Bright, fresh, crisp and tastes like the warm weather. I love this part.  (more…)

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Summer Shiitake Tacos with Cilantro Ranch.

These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish! Hello! This is how to make dinner tonight. A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) […]

The post Summer Shiitake Tacos with Cilantro Ranch. appeared first on How Sweet Eats.

These summer mushroom tacos are an easy but flavorful weeknight meal! Smoky shiitake mushrooms are served on a warm flour tortilla with cotija cheese, topped with mango salsa and cilantro ranch. Delish!

Hello! This is how to make dinner tonight.

summer shiitake tacos

A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) and a creamy cilantro ranch that is fantastic enough to eat with a spoon. 

We.love.these. 

summer shiitake tacos

Just look at the flavor on these!

summer shiitake tacos

This might just be my favorite kind of taco. I love a veggie-heavy, meatless taco – and yes, my 2012 self has no idea who I am today. I am glad I have changed!

But still, they are my favorite.

summer shiitake tacos

First, they are simple and easy. You can really throw any vegetable in a taco, but mushrooms are a go-to for me because they cook so quickly. I don’t necessarily care about their meaty texture. It’s more about the ease and flavor for me.

Second, the flavors are endless! I made these mushrooms have a pretty smoky, garlicky flavor, almost mimicking my favorite carnitas. Again, not in texture, but flavor. And they are just so super good.

summer shiitake tacos

Finally, ALL the toppings work on mushroom tacos. Years ago, you might remember that I shared a mushroom and corn taco recipe. It was a copy of our favorite little taco shack that was only open for a hot second, and I’ve never forgotten how incredible their mushroom tacos were. In fact, I credit them with my infatuation with mushrooms in tacos. 

Give me tortillas, mushrooms and cheese and I am set! 

summer shiitake tacos

Well, almost.

In order to give these the ultimate summer twist, I make a quick mango salsa. The bright, refreshing sweet punch is what makes these feel super summery. Warm weather adjacent, if you will. 

We eat mango salsa all year round, but definitely more in the summer. Our family can demolish a bowl of it with a bag of chips and it’s one of our favorite snacks. Plus, it can be made ahead of time too. 

summer shiitake tacos

The cilantro ranch is what really takes things over the edge for me. These make the tacos taste restaurant-quality FABULOUS and add such incredible flavor. I use my classic ranch recipe and add a ton of fresh cilantro, blending it together and boom – done. It’s also a wonderful dip for veggies or even crackers and chips.

And you can make it days ahead of time – it lasts great in the fridge.  (more…)

The post Summer Shiitake Tacos with Cilantro Ranch. appeared first on How Sweet Eats.

black bean and vegetable bake

Letter of recommendation: Make a deep skillet of your favorite taco or burrito filling, cover it with cheese and broil the whole lot of it in the oven, then scoop it up with tortilla chips. I hope you’re not asking “Why?” Bec…

Letter of recommendation: Make a deep skillet of your favorite taco or burrito filling, cover it with cheese and broil the whole lot of it in the oven, then scoop it up with tortilla chips. I hope you’re not asking “Why?” Because I know you heard the part about the lightly charred and gooey cheese on top? Did I mention that you get to eat chips for dinner, which, to be fair, you can do anytime you want (adulthood!) but this actually involves a lot of vegetables (adulthood excellence!).

black bean vegetable bake-2
black bean vegetable bake-3

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Crispy Cheesy Breakfast Tacos.

These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful! HELLO lover. These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy […]

The post Crispy Cheesy Breakfast Tacos. appeared first on How Sweet Eats.

These cheesy breakfast tacos are the perfect morning treat. They are also excellent if you enjoy breakfast for dinner! A crispy cheese jacket melts onto a flour tortilla, then it’s filled with scrambled eggs and pico de gallo. It’s wonderful!

HELLO lover.

crispy cheesy breakfast tacos

These cheesy breakfast tacos are a serious dream. Crispy cheese covering a fluffy flour tortilla, filled with melty cheddar, scrambled eggs and an easy salsa. 

SO super delicious. I could eat something like this every single day! 

crispy cheesy breakfast tacos

I mean, just look at that crispy cheese coat! Can’t even stand it.

crispy cheesy breakfast tacos

I already have a breakfast taco recipe that I like to make in the summer. And I make it often.

But! This is similar, with a little elevation. One extra step of a crispy cheese exterior.

It feels life changing.

crispy cheesy breakfast tacos

Words cannot explain how much we LOVE these crispy cheese breakfast tacos. And while I’m calling them “breakfast,” I’ll tell you that we eat these for dinner sometimes too. Or even lunch!

crispy cheesy breakfast tacos

This is how they come together.

First, I make a batch of scrambled eggs. I keep things relatively simple because of the kids, but that is the beauty of this recipe. You can add anything you like into the scrambled egg portion! I usually throw in some sliced green onions. 

When the scrambled eggs are done, transfer them to a bowl. I use the same skillet to make the crispy cheese tacos! Easy easy. 

crispy cheesy breakfast tacos

Next, while the skillet is still hot, I sprinkle some cheese in a somewhat circular shape. It doesn’t matter what shape, really. It just matters that the cheese sprinkle is roughly the same size as the tortilla you’re going to use. 

The cheese will start to sizzle and melt. As soon as it does, place the flour tortilla right on top! Let it cook for a few seconds. Then, add more cheese to the top! 

The scrambled eggs come next.  

crispy cheesy breakfast tacos

Then, I add some salsa or pico de gallo or something fresh and delicious. I made a quick little pico with avocado for these photos. 

Finally, fold the taco over and press it together so it sticks. Since there is a good bit of cheese, it usually sticks together without popping open. And the outside is SO incredibly crispy and crunchy. 

crispy cheesy breakfast tacos

As if tacos could be any better?! These are incredibly satisfying. I love having something super filling like this on a weekend morning. It will keep you full for hours! 

One thing to note is that because we make this cute little cheese jacket for the taco, these are best served right after eating. Sure, you can reheat them. But they are just the absolute best right after making – like anything with cheese is. 

crispy cheesy breakfast tacos

Seriously cannot beat these! (more…)

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Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side! Tacos and margaritas coming in hot today! Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made […]

The post 30 Of My Favorite Tex Mex and Margarita Recipes! appeared first on How Sweet Eats.

Sharing 30 favorite tacos and margaritas here! Lots of delicious tex-mex options with tons of delicious margaritas for the side!

Tacos and margaritas coming in hot today!

Today I’m sharing over 30 of my favorite tacos and margaritas! A bunch of delicious tex-mex options, all paired with some of my favorite margaritas that I’ve made here on the blog. Since anything tex-mex is basically a staple of our weekly menu, I have tons of dishes that I absolutely love. Some days we do tacos, sometimes it’s enchiladas, often it’s a version of a burrito bowl and I can always go for a sheet pan nacho situation.

I mean, who wouldn’t?!

And! I’m a bit partial to the bubbly jam margaritas below but also ADORE my classic margarita recipe that I’ve been making for over a decade. It’s just so darn good. Scroll down and let me know what your pick would be! I’m thinking bang bang cauliflower tacos for tonight…

25 Favorite Tacos and Margaritas

Bang bang cauliflower tacos

Sheet pan roasted shrimp tacos

Grilled fish tacos

Weeknight baked ground turkey tacos

Summer salmon tacos

Honey chipotle shrimp tacos

Our favorite ground beef tacos

Sheet pan lime shrimp fajitas (more…)

The post 30 Of My Favorite Tex Mex and Margarita Recipes! appeared first on How Sweet Eats.

Crispy Potato Taco Bowls.

We love this crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it’s a weeknight dream! I will never pass up a taco bowl! These taco bowls are made with a base of crispy roasted potatoes, […]

The post Crispy Potato Taco Bowls. appeared first on How Sweet Eats.

We love this crispy potato taco bowls for an easy dinner! Crunchy, roasted potatoes, ground turkey taco meat, cheese, guacamole, lettuce, tomato and all the toppings. Make it your own and it’s a weeknight dream!

I will never pass up a taco bowl!

crispy potato taco bowls

These taco bowls are made with a base of crispy roasted potatoes, topped with ground turkey taco meat, cheese, lettuce, tomato, pickled onions and tortilla chips.

They are super filling and super easy.

crispy potato taco bowls

I love a meal like this! It’s a perfect weeknight meal, especially when you’re super busy and not sure what to make. The bowls are customizable based on what you enjoy (or let’s be real – what your kids want to eat) and you can use whatever you have in the fridge.

I like to use a base of ground turkey taco meat, but beef works, as does chicken or even just beans. This can be meatless or meaty – your choice.

crispy potato taco bowls

These bowls are inspired by one of my favorite tacos that we get on vacation every summer. That taco itself is unique and has loads of flavor and texture, and I put my version of the recipe in my next book. (!!!!!)

But the potatoes stuck with me! Potatoes were my favorite food when I was a kid and most days I will choose them over rice. Especially this way. 

crispy potato taco bowls

I love using the crispy potatoes as a base for taco bowls. They work in addition to rice or in place of rice! And they add such a wonderful crisp bite. 

crispy potato taco bowls

Here’s how I make it happen!

I roast the potatoes first. This is simple! Olive oil, salt, pepper, maybe some garlic powder.

While the potatoes roast, I make the ground turkey taco meat. I use my own seasoning blend and have for years. But you can use your favorite spice pack too. 

Next, I chop everything I need! Tomatoes, lettuce, jalapenos, cilantro. Grate some fresh cheddar. Make some guac! 

crispy potato taco bowls

When the potatoes are crispy, I like to top them with a bit of cheese and stick them back in the oven until it melts. You can do this for the entire pan or even just one or two servings. 

Finally, time to make the bowl! I put the potatoes in the bowl first, then top with meat and cheese. Next, all the toppings I can grab.

Life is all about toppings! (more…)

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Cheese Enchiladas

Craving enchiladas without the fuss? This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy…

A Couple Cooks – Recipes worth repeating.

Craving enchiladas without the fuss? This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce: an easy dinner idea for pleasing everyone!

Cheese enchiladas

Over here we adore enchiladas, but it always feels like it takes a teeny bit longer than we want before they’re ready to pull out of the oven. (Because when we need enchiladas, we need them now!) Introducing, our easy cheese enchiladas recipe! This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce. Even better, you don’t need to cook anything for the filling: stuff it with cheese, green chiles and spices, and you’re ready to rock.

What you need for cheese enchiladas

Cheese enchiladas are a staple of Tex Mex cuisine, and they have a long tradition as a classic Mexican dish (the first reference to modern enchiladas was in 1885, though rolling tortillas around fillings had been a culinary practice in Mexico for centuries). The cheese enchiladas recipe below is Tex Mex in style, and we honor the great tradition of Mexican cooks and chefs who brought us the mighty enchilada.

There are a few major differences between Mexican enchiladas and Tex Mex style. Often Mexican enchiladas use corn tortillas and are fried, whereas Tex Mex enchiladas use flour tortillas and are baked. Cheese enchiladas are typical in both styles, and require no cooking of the fillings like in chicken enchiladas or sweet potato enchiladas, which is helpful for speedy prep. Here’s what you’ll need for this recipe:

  • Red enchilada sauce: We recommend finding a purchased sauce you love, though you can also make homemade enchilada sauce.
  • Mild roasted green chiles: It’s easy to find this ingredient canned in the grocery store near the tortillas.
  • Cumin, garlic powder, and salt: This blend of spices makes for a well-seasoned filling.
  • Colby or Monterrey jack cheese: We like Colby jack for flavor, but you can also use Monterrey Jack or Mexican blend cheese.
  • Mild cheddar cheese: Using two types of cheese adds nuance to the flavor, and mild cheddar melts well.
  • Tortillas: We use flour tortillas for this Tex Mex variation, but you can use corn tortillas as well, which are more traditional in Mexican-style enchiladas and a gluten free option.
Cheese enchiladas recipe

Use a great red enchilada sauce

Many people swear by homemade enchilada sauce: and we’ll admit, it tastes incredible! However, it takes quite a while and leaves a bit of a mess behind. For easy enchiladas, we like using a purchased brand. There are many great sauces out there that taste incredible (pretty much like homemade, in our opinion!).

  • Purchased red enchilada sauce: There are many enchilada sauce brands at the store, and many of them are minimally processed. Every brand is different, so experiment to find one you love. We like this Siete Foods enchilada sauce.
  • Homemade, made in advance: Make a batch of our Homemade Red Enchilada sauce in advance to ensure quick prep.
Pan of cheese enchiladas recipe

Flour tortillas vs corn tortillas

Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are used in Tex Mex enchiladas. We prefer using flour tortillas for cheese enchiladas, since they’re easiest to roll and we crave that Tex Mex flavor. Here’s what to know about working with different types of tortillas:

  • Flour tortillas are our preference for enchiladas. They are easy to roll and more durable for holding up during the baking process. They also get nice and gooey from the enchilada sauce.
  • Corn tortillas are gluten-free, so they’re great if you’re looking for a gluten-free recipe. However, depending on the brand corn tortillas can tend to split when you roll them. To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling.
  • What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand).

Want a cheesier top?

One thing to note about this cheese enchiladas recipe: we optimized the ingredients so that you don’t have to buy more than two 8-ounce bags of cheese. The cheese on top is minimal, but when covered by garnishes looks great.

If you prefer a more cheesy topping and don’t plan to add additional garnishes, use another ½ cup or more mild cheddar cheese for topping. If so, you’ll need to grab an extra bag of cheese at the store or load up on a large bag.

Cheese Enchilada recipe

Load up on cheese enchilada toppings

The best part of this easy cheese enchiladas recipe? Loading them up with all the best toppings! For the garnishes, make sure they are crunchy and fresh to contrast the gooey cheese and tortillas. Since there’s not a lot of texture to the interior of a cheese enchilada, the topping is key. Here are a few cheese enchilada topping ideas:

  • Shredded cabbage
  • Chopped iceberg lettuce
  • Pico de gallo
  • Sour cream
  • Guacamole
  • Feta or queso fresco crumbles
  • Red onion or green onion
  • Cilantro
  • Pickled onions

Sides for cheese enchiladas

Use the bake time for the cheese enchiladas to pull together a few simple side dishes to make it a meal! Here are a few sides that go with enchiladas:

More enchiladas recipes

Enchiladas are always a hit in our house! Here are a few more fillings to try:

This cheese enchiladas recipe is…

Vegetarian and gluten-free (with corn tortillas).

Print
Cheese enchiladas

Easy Cheese Enchiladas


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 enchiladas

Description

This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce: an easy dinner idea for pleasing everyone!


Ingredients

  • 3 cups red enchilada sauce (or Homemade Enchilada Sauce, made in advance)
  • 8 ounces (2 cups) shredded pepper jack or Monterey jack cheese*
  • 8 ounces (2 cups) shredded mild cheddar cheese
  • 2 4-ounce cans roasted green chilies
  • 1 teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 12 8-inch flour (or corn tortillas)
  • For serving: shredded cabbage, pico de gallo, sliced red onion, guacamole, sour cream, feta or queso fresco crumbles, sliced jalapeno or fresno peppers, torn or chopped cilantro

Instructions

  1. Preheat the oven to 375°F. 
  2. Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 
  3. If using corn tortillas (skip this step for flour tortillas), brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
  4. Reserve ½ cup of the jack cheese for topping, then mix the remaining jack and cheddar cheese together in a bowl with the green chilies, cumin, garlic powder, and kosher salt.
  5. Fill each tortilla with ⅓ cup of the filling. Roll it up and place it in the baking dish seam side down. Once all 12 of the tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the reserved cheese.
  6. Bake for 20 to 25 minutes until the cheese is melted. Top with garnishes* and serve. (Leftovers keep well refrigerated.)

Notes

*The cheese on top is minimal but when covered by garnishes looks great. If you prefer a more cheesy topping and don’t plan to add additional garnishes, use another ½ cup or more mild cheddar cheese for topping. For the garnishes, make sure they are crunchy and fresh to contrast the gooey cheese and tortillas.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian

Keywords: Cheese enchiladas, cheese enchilada recipe, cheese enchiladas recipe

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Crispy Hot Honey Shrimp Sheet Pan Quesadillas.

These hot honey shrimp quesadillas are savory and delicious, made with lots of melty cheese and served with mango salsa. These are baked in the oven until the tortillas are super crispy. The perfect easy meal! I love a good old quesadilla!  These shrimp quesadillas are super crispy and crunchy, filled with melty cheese and […]

The post Crispy Hot Honey Shrimp Sheet Pan Quesadillas. appeared first on How Sweet Eats.

These hot honey shrimp quesadillas are savory and delicious, made with lots of melty cheese and served with mango salsa. These are baked in the oven until the tortillas are super crispy. The perfect easy meal!

I love a good old quesadilla! 

crispy hot honey shrimp quesadilla

These shrimp quesadillas are super crispy and crunchy, filled with melty cheese and topped with mango sauce. They are easy and delicious, and even though they have minimal ingredients, they are seriously flavorful! 

crispy hot honey shrimp quesadilla

There is something so nostalgic about quesadillas. Even though most of the ones I ate in my childhood consisted of a bagged cheese and a microwave, they still hit the spot. However, everyone knows that the best kind of quesadilla is cooked in a skillet with some butter.

Oh my gosh, I can just smell the deliciousness.

For a long time, I thought that was the only way to make a quesadilla that was extra special and delicious. 

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But then! I discovered my sheet pan method and it has been a game changer. HUGE game changer, every single time. I promise. 

Let’s talk about the flavor here though.

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I like a mix of sharp cheddar and monterey jack cheese for the ultimate meltiness. 

And we’re topping the entire thing with fresh mango salsa! Think cilantro, red onion, tomatoes, lots of lime. And the juiciest mango you can find. 

crispy hot honey shrimp quesadilla

It’s simple. And it’s full of flavors that will please everyone! 

I use my sheet pan method for these quesadillas and it is foolproof every single time. I love this for so many reasons!

First, and perhaps most importantly, it allows you to make more than one quesadilla at a time. If you are feeding a group of people, this is key! Because with one skillet, you can really only make one at a time. This way, you can make a few. It’s also a great method if you want to make quesadillas for an appetizer, snack or party! 

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Second, it’s easy! There is no flipping before the cheese is done. Everything is warm and melty, so the filling does not spill out. 

Next, it’s consistently crispy! Every edge of the tortilla is perfectly crisp and crunchy, but not burnt. 

Finally, it’s super easy to make different flavors of quesadillas on the sheet pan! You can change the varieties of cheese, make one spicy, include leftover vegetables, etc. It’s such a great method! 

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Now, for these shrimp quesadillas, they are slightly more high maintenance because I like to buy raw shrimp and cook it myself. This takes an extra step, but the shrimp is so good. 

If you want to make it even easier, you could buy shrimp that is already cooked, simply toss it with the sauce and pile it into the quesadillas on the sheet pan. It will all get hot in the oven and will be done even more quickly since you’re skipping the saute step. 

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The post Crispy Hot Honey Shrimp Sheet Pan Quesadillas. appeared first on How Sweet Eats.

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The post Smoky Sweet Potato Fajitas. appeared first on How Sweet Eats.

These smoky sweet potato fajitas and made right on a sheet pan with peppers, onions and the best fajita seasoning sauce. They are super easy, delicious and a huge crowd pleaser!

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Sounds like something I want to eat every single day! 

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We all love fajitas in this house. They are so easy and simple, the leftovers are great and they are so customizable. That means that everyone in our house can find some way they like to eat and enjoy them. 

I’ve shared our favorite sheet pan shrimp fajitas, these lime chicken fajitas, flank steak fajitas, halloumi cheese fajitas and cauliflower black bean fajitas. We love ‘em all! 

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This fajita mixture is wonderful. I find it to be foolproof, the spice is lovely and you can always add some heat if you wish. Whenever I make this, I divide the sauce in half so there is some for the fajita “filling” (in this case, the sweet potatoes), and some for the classic peppers and onions. 

smoky sweet potato fajitas

The sheet pan fajita method is my favorite. Sure, nothing beats one those sizzling hot pans where the peppers are practically bouncing on the surface. But this is very close, not to mention SUPER easy. And it won’t burn anyone’s face off. 

For many of my fajita recipes, I add the vegetables first so they get super caramely and then add the meat, so it cooks without drying out. 

But!

Since the peppers and onions can handle a long time in the oven, and the sweet potatoes get a bit of that golden, crisp flavor too, I roast both at the same time.

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I make sure the sweet potatoes are in smaller chunks. Around 1-inch in size or less. And you want them to be mostly equal in size. 

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The post Smoky Sweet Potato Fajitas. appeared first on How Sweet Eats.