Easy Enchiladas

March 2019 - Lunch & Dinner

Easy Enchiladas

Making your own enchiladas doesn’t have to be back-breaking work! For this recipe, we used pre-packaged enchilada sauce from Nature’s Fare Markets to help us get this cozy fibre- and flavour-packed dish on the table in under a half hour, without breaking a sweat! Cook the rice the night before to make this dish that much easier to assemble. I highly recommend keeping essentials such as frozen vegetables, frozen tortillas, and canned beans on hand to help you create quick weeknight meals like this one; being prepared is 90% of the battle! This enchilada sauce is amazing (a bit spicy) and really makes the dish. You can add shredded cooked chicken to the rice mixture if you aren’t making it vegetarian; it’s a great way to use up leftover chicken.



  1. Preheat oven to 350°F. Brush a 9″x13″ baking dish with olive oil.
  2. In a medium bowl, combine rice, beans, corn, and cumin along with 1 cup of the grated gouda and stir to combine. Season with salt to taste.
  3. Lay a tortilla flat and spoon about ¹/³ cup of the rice mixture along the centre. Roll the tortilla up tightly, and place seam-side-down in the prepared baking dish. Repeat with the remaining tortillas, tightly tucking each enchilada beside the next.
  4. Pour the enchilada sauce over the tortillas and sprinkle the remaining 1 cup of grated gouda on top. Bake 20 to 25 minutes or until the sauce bubbles.
  5. Remove from oven and garnish with avocado and cilantro, and jalapeño, if using. Serve with sour cream and lime on the side.


Tori is a Registered Dietitian and self-proclaimed foodie. Her nutrition philosophy embraces moderation and quality without deprivation. She started up Fraîche Nutrition on a whim in August 2014, inspired to help share her love of food and educate others on simple healthy eating at the same time. Tori believes that food and nutrition has become overly complicated, and hopes to help others live healthier lives one wholesome recipe at a time.

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