Best Enchilada Recipe: A Flavorful Mexican Classic

Enchiladas are a traditional Mexican dish featuring tortillas rolled around a filling and covered with a savory sauce. This detailed recipe will guide you through making delicious enchiladas from scratch, including the enchilada sauce, filling, and assembly. The result is a comforting and flavorful dish perfect for any occasion.

Ingredients

For the Enchilada Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups chicken or vegetable broth
• 1 (8-ounce) can tomato sauce
• Salt and pepper to taste

For the Enchilada Filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/2 cup black beans (optional)
• 1/2 cup corn kernels (optional)
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

For Assembly:

• 8-10 small to medium-sized corn or flour tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro, for garnish
• Sliced green onions, for garnish
• Sour cream, for serving
• Sliced avocado, for serving

Instructions

1. Prepare the Enchilada Sauce:

1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the flour and whisk continuously for about 1 minute until it turns a light golden color.
3. Stir in the chili powder, garlic powder, onion powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly.
4. Gradually pour in the chicken or vegetable broth while whisking to prevent lumps. Add the tomato sauce and stir to combine.
5. Bring the sauce to a simmer and cook for 10-15 minutes until thickened, stirring occasionally. Season with salt and pepper to taste. Remove from heat and set aside.

2. Prepare the Enchilada Filling:

1. In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, diced onions, diced bell peppers, black beans (if using), corn kernels (if using), and chopped cilantro. Season with salt and pepper to taste. Mix well.

3. Assemble the Enchiladas:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9x13-inch baking dish with cooking spray or a little oil.
3. Spread about 1/2 cup of the enchilada sauce evenly on the bottom of the baking dish.
4. Lay a tortilla flat on a clean surface and spoon about 1/4 cup of the chicken filling down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining enchilada sauce over the top of the rolled enchiladas, spreading it out evenly with a spoon.
6. Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.

4. Bake the Enchiladas:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Serve:

1. Remove the enchiladas from the oven and let them cool for a few minutes.
2. Garnish with fresh cilantro and sliced green onions.
3. Serve the enchiladas with sour cream and sliced avocado on the side.

Kitchen Tools Required:

• Medium saucepan
• Whisk
• Large bowl
• 9x13-inch baking dish
• Aluminum foil
• Knife
• Cutting board
• Measuring cups and spoons

Background

Enchiladas have a rich history in Mexican cuisine, dating back to Aztec times when people in the Valley of Mexico would wrap tortillas around small fish. Today, enchiladas come in many variations, filled with meats, cheeses, beans, and vegetables, and covered in red or green sauces. This recipe is a classic version, perfect for enjoying the authentic taste of Mexican comfort food.