Red Or Green Enchiladas W/meat Recipe

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the shredded cooked meat to the pan. Stir in cumin, oregano, salt and pepper. Cook until the meat is heated through and flavors meld, 3–4 minutes.

Taste and adjust seasoning. Stir in chopped cilantro if using. Remove from heat and set aside.

Red Sauce (from dried chiles)

Toast dried guajillo chiles in a dry skillet over medium heat 10–20 seconds per side—do not burn; just warm until aromatic. Remove stems and seeds. Place soaked chiles in a bowl of hot water and soak 15–20 minutes until softened. Meanwhile, char or roast the roma tomatoes and quartered onion (or roast in oven at 425°F/220°C for 12–15 minutes) until blistered.

Add the softened chiles, roasted tomatoes and onions, garlic, stock, oregano, cumin and a pinch of sugar to a blender. Blend until completely smooth, adding stock as needed to reach a pourable sauce consistency (about 1 to 1½ cups total).

Heat 1 tablespoon oil in a medium saucepan over medium heat. Pour in the blended sauce and simmer gently 10–12 minutes to deepen flavor and remove raw edge. Taste and season with salt. Keep warm.

Green Sauce (from fresh chiles/tomatillos)

Roast or boil tomatillos and fresh poblano/chile verdes until charred and softened (roast under broiler or directly over a gas flame until skins blister). Roast onion and garlic alongside until soft and slightly charred.

Place roasted tomatillos, chiles, onion, garlic, stock, oregano, cumin and lime juice in a blender. Blend until smooth, adding stock to reach a pourable consistency (about 1 to 1½ cups).

Heat 1 tablespoon oil in a saucepan. Simmer the blended green sauce 8–10 minutes, taste and add salt and more lime if needed. Keep warm.

Preheat oven to 375°F (190°C). Spread about 1/3 cup of the warm sauce in the bottom of a 9x13-inch baking dish to prevent sticking and build flavor.

Warm tortillas briefly so they are pliable: heat a thin layer of oil in a skillet over medium heat and warm each tortilla 10–15 seconds per side until soft (or wrap stack in damp towel and microwave 30–40 seconds). Keep tortillas covered with a towel to stay warm and pliable.

Working one at a time, dip or lightly brush each tortilla with warm sauce (this prevents tearing and infuses flavor). Place about 1/4 cup of the prepared meat filling and a tablespoon of shredded cheese down the center of the tortilla. Roll snugly and place seam-side down in the prepared baking dish.

Repeat with remaining tortillas. Pour the remaining warm sauce evenly over the rolled enchiladas (use all but about 1/4 cup if you like a little fresh sauce reserved). Sprinkle remaining shredded cheese over the top.

Bake uncovered in preheated oven until the cheese is melted and sauce is bubbling, about 15–18 minutes. For a lightly crisped top, broil 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes. Dollop with sour cream or crema, sprinkle queso fresco, chopped onion, radishes and cilantro as desired. Serve hot.