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Homemade Enchiladas Recipe

Course: Main Course
Cuisine: Mexican
Keyword: homemade enchiladas recipe
Author: Rachel Abernathy


  • 12 flour burrito shells


  • 1-1.5 lbs ground meat (pork, beef, or sausage)
  • 1-2 onions
  • 1/2 cup chopped sweet peppers (green or colored)
  • 1/2-1 tsp freshly ground white pepper
  • 1-2 cups sour cream
  • 4-6 oz cheddar cheese, shredded
  • 1 tsp salt


  • 32 oz crushed tomatoes
  • 1/3 cup water
  • 1-2 small green jalepenos
  • 2 TB chili powder
  • 1/2 tsp cumin powder
  • 1 tsp salt
  • 1/4 tsp garlic powder or granulated garlic
  • 1-2 TB sugar


  • Chop onions. Combine with meat and salt. Brown meat.
  • Chop jalapeno peppers into small pieces. In a saucepan, put jalepenos, chili powder, cumin powder, salt, garlic, and sugar. Heat until fragrant.
  • Add crushed tomatoes and water. (Watch splattering!) Stir to deglaze.
  • Blend sauce until smooth, then heat.
  • Drain meat and onions if needed.
  • Stir in white pepper, sour cream, cheese, chopped sweet peppers, and parsley (if using).
  • Transfer warm sauce into a flat dish.
  • Coat shells on both sides quickly with sauce.
  • Put filling in the middle and roll up shells. Line up filled hsells in an ungreased cake pan.
  • Once pan is full, cover homemade enchiladas with sauce.
  • Bake at 350 degrees until hot and bubbly. Let cool and serve warm!