Steam curls up in fragrant wisps as I ladle rich red sauce over tender tortillas on a chilly evening. These Christmas Enchiladas wrap bright green spinach and ruby-red peppers into each bite. After three rounds of testing, I discovered that dipping the tortillas just once keeps them soft but not soggy, and the edges crisp to a golden finish when the sauce bubbles around the sides. Let’s dig into what made this festive bake shine.
Why You’ll Love Christmas Enchiladas
- The contrast of silky cheese and crisp tortilla edges delights the senses
- Smoky chili-powdered sauce fills your kitchen with warm, nutty aromas
- Pre-assembly and freezing options streamline holiday meal prep
- A nod to Mexican holiday traditions with seasonal veggies and vibrant colors
A Little Background
I served these Christmas Enchiladas at our family holiday dinner two years ago and immediately knew I had to perfect the layers of flavor. Testing Note (Prep): On my first try, the tortillas tore when I dipped them too long—now I pat them with a damp cloth and dip quickly. With each batch, I adjusted the simmer time to coax out a richer, thicker sauce that clings to every bite.
Key Ingredients for Christmas Enchiladas
- Olive oil: Warms the aromatics; can swap for avocado oil if you like a cleaner taste
- Onion: Gives sweetness and body—dice finely for even cooking
- Red enchilada sauce: The backbone of the bake; choose a brand without added sugar
- Corn tortillas: Look for fresh, soft 6-inch rounds to avoid cracking
- Baby spinach: Adds a tender green pop—feel free to sneak in kale for extra texture
How to Make Christmas Enchiladas
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Let the oven heat while you build the sauce (about 5 minutes).
- Warm 1 tablespoon olive oil in a skillet over medium heat until it shimmers. Add 1 diced small yellow onion and cook 5–7 minutes until edges turn golden. Stir in 1 minced garlic clove and sauté 30 seconds until fragrant.
- Sprinkle 2 tablespoons flour, 1 tablespoon chili powder, and 1 teaspoon ground cumin over the veggies. Stir for 1 minute until the surface looks glossy. Slowly whisk in 2 cups vegetable broth and a 15-ounce can of red enchilada sauce. Simmer 3 minutes until fragrant steam rises.
- Remove from heat and stir in 4 cups chopped baby spinach and ½ cup chopped roasted red peppers until the spinach wilts. Fold in 1½ cups shredded Monterey Jack cheese. Dip each tortilla quarter into the sauce, fill with about 2 tablespoons filling, roll, and place seam-side down in the dish. Pour remaining sauce on top and sprinkle with the rest of the cheese. Bake 15–20 minutes until bubbling. Finish with ½ cup crumbled queso fresco and ¼ cup chopped cilantro, then rest 5 minutes before serving.
Pro Tips & Troubleshooting
- After my second trial, I learned that dipping tortillas briefly avoids sogginess while still coating them in sauce.
- If the sauce thickens too much, thin it with a splash of broth to maintain a silky consistency.
- Seasonal twist: swap red peppers for diced butternut squash to nod to winter markets.
- Need a smaller batch? Halve ingredients and use an 8×8-inch pan; cooking time remains the same.
Storage & Make-Ahead Guide
Testing Note (Storage): I stored leftovers in an airtight container after cooling completely and found they stayed tender for up to 3 days in the fridge—any sooner prevents bacterial growth. To freeze, wrap tightly and store for up to 2 months; thaw overnight in the refrigerator. Reheat in a 350°F oven for 15 minutes or until the center registers 165°F for safe consumption.
Serving Suggestions
Offer lime wedges for a bright citrus finish, a dollop of cool sour cream, and a side of black beans or Mexican rice. For extra crunch, top with sliced radishes or pickled jalapeños right before serving.
Frequently Asked Questions
- How do I store leftover Christmas Enchiladas? Keep cooled enchiladas in an airtight container in the refrigerator for up to 3 days, ensuring they cool uncovered briefly so condensation doesn’t build up.
- Can I freeze enchiladas before baking? Yes — assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for about 30–35 minutes until heated through.
- What cheese works best for enchiladas? A melty cheese like Monterey Jack or cheddar gives a creamy pull, while crumbled queso fresco or cotija adds salty contrast.
- Can I make Christmas Enchiladas ahead of time? You can assemble the night before, cover, and refrigerate. Bring to room temperature for 20 minutes before baking to ensure even cooking.
- How do I reheat enchiladas without drying them out? Cover with foil and warm in a 350°F oven for 10–15 minutes, or microwave briefly with a damp paper towel on top to trap steam.
- Are enchiladas gluten free? When made with corn tortillas and a gluten-free flour or cornstarch for thickening, these enchiladas suit a gluten-free diet. Always check labels on sauces and tortillas.
Final Thoughts
These Christmas Enchiladas have become my go-to holiday bake—not too fussy, richly flavored, and endlessly adaptable. I love serving them with a crisp salad and festive margaritas for a relaxed gathering. If you give them a whirl, I can’t wait to hear how they brightened your table—share your photos and tweaks below!
More Recipes You’ll Love
- Pressure Cooker Chicken Enchiladas – a hands-off enchilada bake for busy holiday gatherings
- Slow Cooker Chicken Tacos – tender, spice-infused chicken wrapped in warm tortillas for taco night
- Slow Cooker Pork Carnitas – crispy-edged pork perfect for building your own festive platters
- Instant Pot Rice – fluffy, perfectly cooked rice to round out your enchilada feast
Christmas Enchiladas
Ingredients
Method
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat until shimmering. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Stir in chili powder, ground cumin, salt, and pepper. Toast spices for 1 minute. Add tomato sauce and vegetable broth, bring to a simmer, and cook until slightly thickened, about 3 minutes.
- Remove sauce from heat and stir in black beans, corn, diced bell pepper, and chopped cilantro until well combined.
- Pour half of the sauce into the prepared baking dish. Dip each tortilla briefly in the remaining sauce, fill with the bean mixture and a sprinkle of cheese, then roll and place seam-side down in the dish.
- Pour the remaining sauce over the rolled tortillas and top with the remaining shredded cheese.
- Bake in the preheated oven until cheese is melted and bubbly, 15 to 20 minutes. Let the enchiladas rest for 5 minutes before serving.
- Garnish with diced avocado and lime wedges.