60+ Mexican Dinner Ideas

5 from 1 vote

60+ Mexican Dinner Ideas

This collection of Mexican dinner ideas will help you make the best Mexican dinner! From main dishes to sides to appetizers, drinks, and desserts - every recipe is here to help you have the perfect fiesta!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

2 cups chicken cooked and shredded
2 cups Colby jack cheese shredded
1 (19-ounce) can Las Palmas green chile enchilada sauce
1 cup sour cream
6-8 corn tortillas
1 (4 ½-ounce) can can chopped green chiles
salt and pepper to taste

Instructions

Preheat the oven to 350°F.
Mix chicken, green chiles, 1 cup of cheese, salt, and pepper in a small mixing bowl.
Add enchilada sauce to a small skillet and bring it to a boil then remove from the heat.
Grab one of the corn tortillas and dip it into the enchilada sauce for about 10-15 seconds. Repeat the process for the rest of the corn tortillas.
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream in the middle of each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
Roll the tortilla tightly and place seam-side down in an 8x8 (or 9x9) inch baking dish.
Repeat this rolling process with the rest of the corn tortillas. Pour the leftover enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining 1 cup of cheese.
Bake in the oven for 20 minutes.

Notes

FOR A 9×13 PAN… INGREDIENTS:

3 – 4 CUPS CHICKEN
3 CUPS MONTEREY JACK CHEESE
1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
12-15 CORN TORTILLAS
1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
1 1/2 – 2 CUPS SOUR CREAM
SALT & PEPPER

Make ahead of time. Make the enchiladas as instructed, cover them with foil or saran wrap, and place them in the fridge for up to 24 hours in advance. To make them even better, take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before storing.

FREEZE. We LOVE to freeze these Chicken Enchiladas and save them for later. In fact, we often double the batch and then eat one and freeze the rest for another night.

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