Enchiladas are a classic Mexican dish consisting of tortillas filled with various ingredients such as cheese, chicken, beef, or vegetables and topped with a chili sauce. They are a staple of Mexican cuisine and are enjoyed by people all over the world.

This article will explore the different types of side dishes that can be paired with enchiladas. From salads to starchy sides to veggie options, we’ll look at different side dishes that can be prepared quickly and easily, perfect for those busy weeknight dinners. We’ll also include recipes for each of the side dishes so that you can get cooking right away.

The Ultimate Side Dish Guide for Enchilada Lovers

1. Rice

Mexican Rice is a staple side dish that is commonly served with Enchiladas. It is a flavorful and aromatic dish that is made with long-grain rice, tomatoes, onions, and a blend of spices.

To make Mexican Rice, the ingredients are sautéed together in a pan until fragrant, then combined with water and cooked until the rice is tender and fluffy. The result is a dish that is bursting with flavor and has a beautiful golden color.

Mexican Rice is a great side dish for Enchiladas because it provides a bed for the dish to sit on and soaks up any excess sauce, making each bite more enjoyable. Additionally, the soft and comforting texture of the rice helps to balance out the heat and spiciness of the Enchiladas, making the meal more satisfying and filling.

2. Beans

Refried Beans are a staple side dish in Mexican cuisine and are often served with Enchiladas. They are made by cooking and mashing pinto beans and then frying them in oil or lard with spices to create a creamy and smooth texture.

Refried Beans are a great source of protein and fiber and their creamy and comforting flavor pairs well with the crispy and spicy Enchiladas. They can also help to balance out the heat of the Enchiladas, making the meal more enjoyable and filling.

3. Salad

A simple salad made with fresh greens, cherry tomatoes, cucumbers, and a citrus dressing can be a great side dish for Enchiladas.

The crunchy and refreshing greens help to balance out the richness and heat of the Enchiladas, making the meal more enjoyable and healthier.

The addition of a bright and flavorful dressing can also add a touch of tanginess to the dish, making it a perfect complement to the spicy Enchiladas.

4. Guacamole

Guacamole is a classic Mexican dip made with ripe avocados, lime juice, cilantro, and spices.

The creamy and smooth texture of the guacamole pairs well with the crispy and spicy Enchiladas, making it a popular and essential side dish.

The fresh and tangy flavors of the guacamole can help to balance out the heat of the Enchiladas and add a cool element to the meal.

5. Salsa

Salsa is a staple side dish in Mexican cuisine and is a great addition to any Enchilada meal. Salsa can be made with a variety of ingredients, such as fresh tomatoes, onions, jalapenos, and cilantro, and is blended together to create a fresh and tangy dip. Salsa can add a burst of flavor and a touch of heat to the meal, making it a popular and essential side dish for Enchiladas.

6. Corn on the cob

Grilled or boiled corn on the cob is a delicious and simple side dish that can be served with Enchiladas. The sweet and juicy kernels of corn pair well with the spicy flavors of the Enchiladas, making the meal more enjoyable.

Grilling the corn on the cob can add a smoky and charred flavor to the dish while boiling it can make it more tender and juicy. Either way, corn on the cob is a great side dish for Enchiladas that is easy to prepare and adds a touch of sweetness to the meal.

Recipes for Popular Enchilada Side Dishes

1. Mexican Rice

Ingredients:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until soft, about 2-3 minutes.
3. Add the cumin and stir until fragrant, about 30 seconds.
4. Add the rice and stir to coat in the oil and spices.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and all the liquid is absorbed.
7. Season with salt and pepper to taste.
8. Fluff the rice with a fork and serve.

2. Refried Beans

Ingredients:

• 1 pound dried pinto beans
• 6 cups water
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Rinse the pinto beans and place them in a large pot.
2. Add 6 cups of water and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.
4. Drain the beans and set aside.
5. Heat the vegetable oil in a large saucepan over medium heat.
6. Add the onion and garlic and cook until soft, about 2-3 minutes.
7. Add the cooked beans to the pan and mash them with a potato masher or fork.
8. Add the chili powder and stir until fragrant, about 30 seconds.
9. Season with salt and pepper to taste.
10. Serve hot.

3. Simple Salad

Ingredients:

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, sliced
• 2 tablespoons lemon or lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber.
2. In a small bowl, whisk together the lemon or lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

4. Homemade Guacamole

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 small onion, diced
• 1 medium tomato, diced
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon or lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, mash the avocados with a fork or potato masher.
2. Add the onion, tomato, jalapeno pepper, cilantro, lemon or lime juice, salt, and pepper.
3. Stir until well combined.
4. Taste and adjust the seasoning as needed.
5. Serve immediately or store in an airtight container in the refrigerator for up to 2 hours.

5. Fresh Salsa

Ingredients:

• 4 medium tomatoes, chopped
• 1 small onion, diced
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon or lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped tomatoes, onion, jalapeno pepper, and cilantro.
2. Stir in the lemon or lime juice, salt, and pepper.
3. Taste and adjust the seasoning as needed.
4. Serve immediately or store in an airtight container in the refrigerator for up to 2 hours.

6. Grilled Corn on the Cob

Ingredients:

• 6 ears of corn, husks removed
• 2 tablespoons melted butter
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush each ear of corn with melted butter and season with salt and pepper.
3. Place the corn on the grill and cook for 8-10 minutes, turning occasionally, until lightly
4. charred and tender.
5. Serve hot, garnished with additional butter and seasonings if desired.

Conclusion

In conclusion, the best way to complete your enchilada dinner is by adding the perfect side dishes to the plate. Rice, beans, salad, guacamole, salsa, and corn on the cob are all great options to complement the flavors and textures of enchiladas. Whether you prefer classic Mexican flavors or a more contemporary twist, these side dishes are sure to satisfy any appetite.

The best part is that many of these recipes can be prepared in advance, making dinner time a breeze. So, next time you’re serving up a delicious plate of enchiladas, make sure to add one of these crowd-pleasing side dishes to the mix!