Argentinian-style Enchiladas


Argentinian-style Enchiladas

Tango Enchiladas: A Spicy Twist from Argentina

In the vibrant world of Argentinian cuisine, we bring you a delightful twist on the classic Mexican dish - Enchiladas. Bursting with flavors and spices, these Argentinian-style Enchiladas will transport you to the land of tango and passion. Get ready to indulge in a fusion of Mexican and Argentinian culinary traditions!

Jan Dec

25 minutes

20 minutes

45 minutes

4 servings


Omnivore, Gluten-free (if using gluten-free tortillas), Low-carb (if using lettuce wraps instead of tortillas), High-protein, Dairy-free (if omitting cheese)

Wheat (if using regular flour tortillas), Dairy (if using cheese)

Vegan, Vegetarian, Paleo, Keto, Nut-free


While the original Mexican Enchiladas are typically made with corn tortillas and filled with various ingredients, Argentinian-style Enchiladas take a unique approach. In this adaptation, we use flour tortillas and fill them with a delicious combination of grilled beef, chimichurri sauce, and melted cheese. The result is a mouthwatering blend of flavors that pays homage to both Mexican and Argentinian cuisines. We alse have the original recipe for Enchiladas, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 22g (Saturated Fat: 9g)
  • Carbohydrates: 30g (Sugars: 5g)
  • Protein: 35g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell peppers, and sauté until they are soft and slightly caramelized.
  3. 3.
    Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
  4. 4.
    Spread a spoonful of chimichurri sauce on each tortilla.
  5. 5.
    Place a few slices of grilled beef on top of the sauce, followed by a spoonful of the sautéed onion and bell peppers.
  6. 6.
    Sprinkle shredded mozzarella cheese over the filling.
  7. 7.
    Roll up the tortillas tightly and place them seam-side down in a baking dish.
  8. 8.
    Repeat the process with the remaining tortillas.
  9. 9.
    Pour the remaining chimichurri sauce over the enchiladas and sprinkle with additional mozzarella cheese.
  10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  11. 11.
    Serve hot and enjoy the Argentinian twist on this classic dish!

Treat your ingredients with care...

  • Flour tortillas — Warm them up before filling to make them more pliable and easier to roll.
  • Chimichurri sauce — Adjust the amount according to your preference for spiciness and tanginess.
  • Grilled beef — Slice it thinly against the grain for a tender and flavorful filling.
  • Mozzarella cheese — Use a good quality cheese that melts well for a gooey and delicious result.
  • Onion and bell peppers — Sauté them until they are soft and slightly caramelized to enhance their flavors.

Tips & Tricks

  • If you prefer a spicier kick, add some sliced jalapenos or red chili flakes to the filling.
  • Customize the filling by adding other ingredients such as black beans, corn, or avocado.
  • Serve the enchiladas with a side of fresh salsa or guacamole for an extra burst of flavor.
  • For a lighter version, use lettuce wraps instead of flour tortillas.
  • Leftover enchiladas can be refrigerated and reheated for a quick and delicious meal the next day.

Serving advice

Serve the Argentinian-style Enchiladas hot, garnished with fresh cilantro and a dollop of sour cream. Accompany them with a side of Mexican rice and a crisp green salad for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, placing them seam-side down to showcase the filling. Drizzle some extra chimichurri sauce over the top and sprinkle with chopped fresh parsley for a vibrant and appetizing presentation.