And just like that, May arrives. On the first day of May, all I want to do is frolic through a field singing “The Lusty Month of May” from Camelot (listen here). On the fifth day of May, all I want to do is eat delicious Mexican food. We’re talkin’ cheesy, flavorful, starchy goodness.

These enchiladas are really more like mini-burritos, but in our not-so-authentic book, using the enchilada sauce qualifies them as such. Cinco de Mayo falls on a Sunday this year, which is convenient because these enchiladas make great Monday leftovers.

This is a DOUBLE RECIPE POST. Ready for this? We’re featuring beef and chicken enchiladas here, but you can certainly replace any of the meat with grilled veggies and follow similar assembly instructions.

Beef Enchiladas

Prep. Time: 15 min. Cook Time: 18 min.

Ingredients:

1 lb. ground beef

1 red onion, chopped

2 cloves garlic, minced

1 green pepper, sliced

1 teaspoon kosher salt

1/2 teaspoon ground cayenne pepper

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin seed

15 oz. can black beans, drained

1 cup enchilada sauce (we recommend Trader Joe’s)

2 cups jalapeño Monterey Jack cheese (or any pepper cheese), shredded

6-8 whole wheat tortillas

Preparation:

Preheat oven to 350°. Using a mortar and pestle, grind the salt, cayenne pepper, chili powder, paprika, and cumin seed together and set aside.

In a large skillet or dutch oven over medium heat, brown the beef. Add the onion and green pepper and cook for about 8 minutes, until vegetables are soft. Add the spices, garlic, and beans. Cook for another 2 minutes.

Assemble the enchiladas by filling each wrap with about a cup of the mixture. Coat the bottom of a deep glass casserole dish with a thin layer of the enchilada sauce. Place each wrap closely next to each other and top with the enchilada sauce and cheese.

Bake for 15 minutes, then broil for 2-3 until lightly browned. Top with chopped cilantro, lime juice, sour cream, guacamole, and more.

Makes 6-8 enchiladas

Chicken Enchiladas:

Prep Time: 15 min. Cook Time: 13 min.

Ingredients:

1 lb. boneless skinless chicken breast, cubed

1 yellow onion, chopped

1 teaspoon kosher salt

1/2 teaspoon ground cayenne pepper

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin seed

15 oz. can black beans, drained

3 cloves garlic, minced

1 cup enchilada sauce (we recommend Trader Joe’s)

1 cup brown rice, cooked according to package

2 cups jalapeño Monterey Jack cheese (or any pepper cheese), shredded

6-8 whole wheat tortillas

Preparation:

Preheat oven to 400°. Using a mortar and pestle, grind the salt, cayenne pepper, chili powder, paprika, and cumin seed together and set aside.

Sauté onion in a cast iron pan over medium heat until brown. Add the chicken and spices and continue to cook for 5 minutes. Add garlic, rice, and beans and cook for 3 more minutes.

Assemble the enchiladas by filling each wrap with about a cup of the mixture. Coat the bottom of a deep glass casserole dish with a thin layer of the enchilada sauce. Place each wrap closely next to each other and top with the enchilada sauce and cheese.

Cook for 10 minutes until cheese is melted. Broil 2-3 until lightly browned. Top with chopped cilantro, lime juice, sour cream, guacamole, and more.

Makes 6-8 enchiladas

The Newlywed Chefs

We’re St. Louis food bloggers who love to cook! Join us on our culinary adventures as we keep a fresh outlook on life, love, and food.