Enchiladas Recipe

Prepare filling

Finely dice the 1/2 onion and mince the garlic. Heat a medium skillet over medium heat and add 1 tablespoon vegetable oil. Sauté the diced onion 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the 3 cups shredded meat to the skillet, then sprinkle in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook 3–4 minutes to warm and incorporate flavors. Taste and adjust seasoning if needed. Remove from heat and set aside.

Soften tortillas

Preheat oven to 375°F (190°C). In a small skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Briefly fry each corn tortilla 8–12 seconds per side — just until pliable and lightly blistered. Transfer fried tortillas to a plate lined with paper towel to drain. Alternatively, warm tortillas in a damp towel in the microwave for 30–45 seconds if you prefer no oil.

Assemble enchiladas

Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Working one tortilla at a time, spoon about 1/4 cup of the meat filling down the center of a tortilla, roll it tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling; you should end up with 10–12 enchiladas in the dish.

Top and bake

Pour the remaining 1.5 cups enchilada sauce evenly over the filled tortillas, covering as much of the tortillas as possible. Sprinkle 1.5 cups shredded mozzarella evenly on top, then crumble 3/4 cup queso fresco over the mozzarella. Cover the dish loosely with foil and bake in the preheated 375°F (190°C) oven for 15 minutes. Remove foil and bake an additional 5–8 minutes until cheese is melted and bubbly and edges begin to brown. Let rest 5 minutes before serving.

While enchiladas bake, warm the 1 cup black beans in a small saucepan over low heat; season with a pinch of salt if desired. Reheat the 1 cup cooked rice (microwave or on stovetop) and fluff with a fork. Arrange shredded lettuce, 1/2 cup pico de gallo, and 1/2 cup sour cream for plating. If using cilantro, roughly chop and set aside. Cut the 2 limes into wedges.

To serve, place 2 enchiladas per plate with a scoop of rice and 1/3 cup warmed black beans. Top enchiladas with shredded lettuce, pico de gallo, a dollop of sour cream, and a sprinkle of cilantro and additional queso fresco if desired. Serve with lime wedges.