Endzone Enchiladas Recipe - Vegetarian Mexican Dish

Endzone Enchiladas

Endzone Enchiladas Recipe - Vegetarian Mexican Dish
Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12 | Vegetarian diet


Endzone Enchiladas
Endzone Enchiladas

Endzone Enchiladas are a delicious and satisfying dish that combines the flavors of rice, beans, corn, and cheese all wrapped up in a warm tortilla. This recipe is perfect for a family dinner or game day gathering.


Endzone Enchiladas are a popular dish that originated in the southwestern United States. The combination of ingredients in this recipe reflects the flavors and ingredients commonly found in Mexican cuisine.


How to prepare

  1. In a large bowl, combine rice, beans, corn, cream cheese, goat cheese, tomato, onion, and jalapeño.
  2. Heat a small amount of oil in a shallow large skillet over high heat.
  3. Heat tortillas, one at a time, for 3 to 5 seconds.
  4. Drain the tortillas on paper towels.
  5. The tortillas should be soft and pliable.
  6. Place 0.5 cup of the rice filling across the center of each tortilla.
  7. Roll up the tortillas and place them seam-side down into two 11x7 inch baking dishes coated with cooking spray.
  8. Pour the sauce over the enchiladas.
  9. Top with cheese and salsa.
  10. Bake at 400°F (204°C) for 15 to 20 minutes or until the cheese is melted.


  • Add cooked shredded chicken or ground beef to the filling for a meatier version.
  • Use different types of cheese such as cheddar or pepper jack for a different flavor profile.

Cooking Tips & Tricks

Make sure to heat the tortillas just enough to make them pliable, but not too much that they become crispy.

- Be sure to drain the tortillas on paper towels to remove any excess oil.

- Feel free to customize the filling with your favorite ingredients such as bell peppers, black olives, or shredded chicken.

Serving Suggestions

Serve Endzone Enchiladas with a side of guacamole, sour cream, and a fresh salad.

Cooking Techniques

Pan-fry the tortillas for a few seconds to make them pliable.

- Bake the enchiladas in the oven until the cheese is melted and bubbly.

Ingredient Substitutions

Use pinto beans or kidney beans instead of black beans.

- Substitute Greek yogurt for cream cheese for a lighter version.

Make Ahead Tips

Prepare the filling and assemble the enchiladas ahead of time. Cover and refrigerate until ready to bake.

Presentation Ideas

Top the enchiladas with fresh cilantro, diced avocado, and a dollop of sour cream before serving.

Pairing Recommendations

Serve Endzone Enchiladas with a cold beer or a refreshing margarita.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Endzone Enchiladas contains approximately 400 calories.


Each serving of Endzone Enchiladas contains approximately 45 grams of carbohydrates.


Each serving of Endzone Enchiladas contains approximately 18 grams of fat.


Each serving of Endzone Enchiladas contains approximately 15 grams of protein.

Vitamins and minerals

Endzone Enchiladas are a good source of vitamin C, vitamin A, calcium, and iron.


This recipe contains dairy (cream cheese, goat cheese, shredded cheese) and wheat (tortillas).


Endzone Enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.


Endzone Enchiladas are a delicious and satisfying dish that is perfect for a family dinner or game day gathering. With a flavorful filling of rice, beans, corn, and cheese wrapped in a warm tortilla, this recipe is sure to be a hit with everyone at the table.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day and I had decided to spend the afternoon browsing through a stack of old cookbooks that I had collected over the years. As I turned the pages of one particularly worn and tattered book, a recipe caught my eye: Endzone Enchiladas.

The name alone intrigued me, and as I read through the list of ingredients and instructions, I knew that I had to try making them. The recipe called for a mix of ground beef, black beans, corn, and spices, all wrapped up in a tortilla and smothered in a homemade enchilada sauce. It sounded like the perfect combination of flavors and textures, and I couldn't wait to taste the end result.

I decided to make the Endzone Enchiladas for dinner that night, and as I gathered the ingredients and started cooking, I couldn't help but think back to all the other recipes I had learned over the years. I had always been passionate about cooking, and I had acquired recipes from various places and people – from my own mother, to friends, to cooking shows on television.

But there was something special about the Endzone Enchiladas. Maybe it was the name, or the unique combination of ingredients, but as I worked my way through the recipe, I felt like I was discovering a new culinary adventure. The smells of the spices mingling together in the pan, the sizzle of the beef as it cooked, the bubbling of the enchilada sauce – it was a symphony of flavors and aromas that filled my kitchen and made my mouth water in anticipation.

Finally, the enchiladas were ready, and I couldn't wait to dig in. I plated them up, garnished them with some fresh cilantro and a dollop of sour cream, and took my first bite. The flavors exploded in my mouth – the savory beef, the earthy beans, the sweetness of the corn, all wrapped up in a warm, spicy blanket of sauce. It was like nothing I had ever tasted before, and I knew that I had stumbled upon something truly special.

As I sat at the table, savoring each bite of my Endzone Enchiladas, I thought back to all the other recipes I had learned over the years. Each one had its own story, its own origins, its own special place in my culinary repertoire. But the Endzone Enchiladas were different. They were a new discovery, a fresh addition to my cooking arsenal, and I knew that they would become a regular feature on my dinner table.

And so, as I finished my meal and cleared away the dishes, I made a mental note to add the recipe for Endzone Enchiladas to my collection of favorites. I knew that this was a recipe that I would make again and again, sharing it with friends and family, passing it down through the generations. And as I closed the book and put it back on the shelf, I couldn't help but smile, knowing that I had found a new culinary treasure to cherish for years to come.


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