If you’re wondering what to serve with your enchiladas, you’ve come to the right place.
In this article, I list 51 of the most popular side dishes for enchiladas.
In a rush? Here’s the short answer.
The best dishes to serve with enchiladas are cilantro lime cauliflower rice, air fryer tortillas, pico de gallo, calabacitas, and cucumber jicama slaw. You can also go with pickled red onions, refried beans, avocado fries, or Mexican salad. For a fun option, try chili lime watermelon salad.
Ready? Let’s jump right in.
Great flavor pairings for enchiladas
Enchiladas are a traditional Mexican dish involving stuffed corn tortillas baked in a scrumptious tomato sauce and topped with cheese.
It’s savory, spicy, and pairs well with:
- Creamy flavors – sour cream, crema, and refried beans are popular additions to enchiladas because their creaminess helps offset the spicy filling.
- Tangy flavors – acidic ingredients like lime and vinegar will balance out the rich flavors of the enchiladas and prevent them from becoming too heavy.
- Fresh flavors – crisp, fresh veggies are a refreshing pairing for warm and hearty enchiladas.
And enchilada dinner wouldn’t be complete without some delicious toppings!
Sour cream is an obvious pick, but why not go with pico de gallo for an added fresh bite?
You can also try Greek yogurt for a similarly creamy, but lighter addition.
Pico de gallo
Pico de gallo is the easiest way to jazz up your enchiladas.
You probably already have most of the ingredients to make this fresh salsa, and there’s no cooking involved.
The trick to perfecting this dish is giving it some time to rest after combining all the ingredients.
This allows the flavors to fully develop, resulting in a tastier salsa.
Why we love this recipe: it’s impossible to mess up.
Enchiladas are usually topped with fresh avocado slices, but why not try these avocado fries instead?
It’s more work than just slicing, but the panko breadcrumb coating adds a delightful crunch that works superbly with the creamy avocados.
This recipe involves deep-frying, but you can also bake them for a healthier twist.
Why we love this recipe: they’re great as a snack too.
Quick pickled red onions
If you’re not a fan of avocado toppings, go with pickled red onions instead.
They’ll add a vibrant pop of color to brighten your plate, and they have a sharp flavor that will cut right through all the greasy cheese.
Psst… you don’t have to stick to onions, you can pickle all sorts of vegetables!
Why we love this recipe: a batch lasts for two to three weeks.
Skip the plain sour cream and top your enchiladas with this homemade crema instead.
It’s made with sour cream and lime, giving you an extra tangy bite to balance out boldly-spiced enchiladas.
You can serve this immediately after making it, but I like making it the night before and letting it chill to get an extra creamy consistency.
Why we love this recipe: it’s great for other Tex-Mex dishes too.
Pair your enchiladas with these tasty dishes for the ultimate Mexican feast.
I love serving enchiladas with Mexican rice – it’s twice the carbs, but it’s a tried-and-tested combo.
Or you can go with other Mexican favorites like calabacitas or refried beans.
Homemade air fryer tortilla chips
Got some leftover tortillas from making your enchiladas?
Cut them up and turn them into tortilla chips! They’ll add a satisfying crunch to contrast your enchilada’s tender textures.
And they’re prefect for scooping up any leftover sauce.
Pro tip: I like making them in the air fryer because you only need a spritz of oil to help them crisp up.
Why we love this recipe: it’s effortless.
Cilantro lime cauliflower rice
This cauliflower rice is an excellent low-carb side dish for your enchiladas.
It has a soft, fluffy texture. And the lime and cilantro’s bright, zesty flavors complement the cauliflower’s natural sweetness.
Pre-riced cauliflower is widely available in stores nowadays and will work in a pinch.
But this recipe recommends grating fresh florets with a food processor for best results.
Why we love this recipe: you can enjoy second servings guilt-free.
This version is a healthier twist on the traditional calabacitas recipe.
It skips the cheese sauce and adds bell peppers and tomatoes to the mix.
You won’t miss the cheese sauce though with this recipes punchy spice mix. You’ve get cayenne pepper, lime juice, cumin, and oregano.
Pair this with your enchiladas for a complete and nourishing dinner.
Why we love this recipe: it’s a great taco or burrito filling too.
Want a starchy side dish with more protein? Look no further than these refried beans.
You can easily get them from a can, but trust me, making them from scratch is the way to go.
The homemade version is a breeze to make and tastes way better.
Plus you can control the consistency. I like them a bit chunkier when I’m serving them with enchiladas!
Poblano pepper soup
This is not a spicy soup, but the poblano peppers bring a delectable smokiness and just a hint of heat to tease your taste buds.
The recipe also calls for queso and cornstarch, which make the soup thick and creamy.
Pair a piping hot bowl of this with your enchiladas for the ultimate Tex-Mex-inspired comfort meal.
Why we love this recipe: it’s a bowl of pure comfort.
Vegetables and salads
A warm veggie side or salad is the way to go if you want a light and healthy side for your enchiladas.
I usually stick with a crisp slaw, but you can also steam your favorite veg.
Looking for something different? Try a tajin-spiced watermelon salad – you won’t regret it!
Everyday Mexican salad
Enchiladas are mostly loaded with carbs (it’s what makes them so good), so it’s always nice to have a fresh green salad for more balance.
My go-to is this Mexican-style salad loaded with crisp greens, juicy tomatoes, creamy avocado slices, onions, and nuts for crunch.
Then everything is tied together with a cumin-lime vinaigrette for a bright and zesty twist.
Why we love this recipe: it’s endlessly customizable to suit your tastes.
Cucumber jicama slaw
Ditch the traditional coleslaw recipes and give this version a try.
It’s simple, and the cucumber and jicama are a great mixture of crispy and juicy.
Then the dish is finished off with a spritz of lime and some chopped cilantro to give the slaw a light and refreshing flavor.
Pro-tip: use a mandoline slicer to achieve those thin, uniform slices.
Why we love this recipe: you only need four ingredients.
Need a quick but healthy side dish for your enchiladas? Steamed asparagus is a great option.
Steaming the spears gives them a delightful crisp-tender texture and preserves most of the nutrients.
Just remember not to leave them in the steaming basket for too long, because they can easily go limp and soggy.
Why we love this recipe: a serving only has 93 calories.
Chili lime watermelon salad
This watermelon dish may not be a traditional accompaniment to enchiladas, but it’s a delicious one!
Sprinkling chili powder and lime juice all over the watermelon cubes will give you a spicy, sweet combo with a zesty kick.
And then the recipe calls for a dash of cotija cheese for a salty hit.
Pssst… tajin also works superbly with watermelon. Or you can use one of these tried and tested tajin seasoning substitutes.
Why we love this recipe: it’s a fun and tasty way to enjoy watermelon.
Another easy veggie side you can serve with your enchiladas is sauteed spinach.
It may seem boring, but spinach will give your enchiladas a massive nourishing boost.
It’s loaded with good-for-you vitamins, nutrients, and fiber – everything you need to complete the meal!
And the best part? You can have it on the table 10 minutes.
Why we love this recipe: it’s fool-proof.
Drinks and desserts
Drinks and desserts are a great palate cleanser for heavy meals like enchiladas.
I usually go with agua fresca (or fruit juice) but why not whip up a cocktail if you’re looking to indulge?
For dessert, try making a creamy flan to stick with enchilada’s Mexican roots.
Mixed berry margarita
This isn’t technically a side dish, but enchiladas are great with a glass of margarita to wash everything down.
My favorite is this mixed berry margarita!
It boasts the perfect balance of sweet and tart, making it an excellent contrast to your saucy enchiladas.
This recipe uses a medley of blackberries, blackberries, and cherries, but you can use whatever berries you like.
Why we love this recipe: it’s a guaranteed crowd-pleaser.
Mango coconut sorbet
Light, fruity, refreshing – this sorbet is the perfect dessert after a decadent meal of cheesy enchiladas.
And don’t worry, you don’t need a fancy ice cream machine to make it.
Everything comes together in a blender and then you can chill the sorbet until you’re ready to serve.
Pssst… add a splash of coconut rum for an extra tropical flair.
Why we love this recipe: it’s restaurant-worthy.
Pineapple cucumber agua fresca
Not a fan of alcoholic drinks? Whip up this agua fresca instead.
The combination of pineapple, cucumbers, mint, and ginger will leave you feeling cool and refreshed.
And it’s much healthier than commercial juices because you can control how much sweetener you use.
Pro-tip: use coconut water as the base to make this drink sweeter without adding sugar.
Why we love this recipe: it’s ideal for hot summer days.
The best side dishes for enchiladas
- Pico de gallo
- Quick pickled red onions
- Avocado fries
- Lime crema
- Homemade air fryer tortilla chips
- Cilantro lime cauliflower rice
- Refried beans
- Poblano pepper soup
- Everyday Mexican salad
- Cucumber jicama slaw
- Steamed asparagus
- Chili lime watermelon salad
- Sauteed spinach
- Mixed berry margarita
- Mango coconut sorbet
- Pineapple cucumber agua fresca
What To Serve With Enchiladas – Pico De Gallo
- 3-4 medium tomatoes
- ½ medium onion
- ½ cup cilantro
- 1 lime, juiced
- ½ tsp salt
- ⅛ tsp black pepper
- Dice the tomatoes, onions, jalapeno peppers, and cilantro. Combine everything in a medium-sized bowl.
- Add the lime juice and season with sat and pepper. Add more if needed.
- Enjoy or cover and chill overnight.