Enchiladas Recipe

For ground beef

Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add ground beef, break up with a spoon, season with 1 tsp salt and 1/2 tsp pepper, and cook until browned, about 6–8 minutes. Drain excess fat, return to pan and set aside.

For shredded chicken

If using rotisserie chicken, shred 2 cups of meat and set aside. If cooking raw chicken breasts, poach in simmering salted water or broth for 12–15 minutes until 165°F, then shred.

For steak

Season steak with 1 tsp salt and 1/2 tsp pepper. Heat a grill pan or skillet over high heat with 1 tbsp oil. Sear steak 3–4 minutes per side for medium-rare (adjust time for thickness). Rest 5–7 minutes, then thinly slice across the grain and chop into bite-sized pieces.

For grilled chicken

Season chicken breasts with salt and pepper. Grill or sear over medium-high heat 5–7 minutes per side until 165°F internal. Rest and slice or shred.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

In a medium skillet, heat 1 tablespoon oil over medium heat. Add the chopped onion (about 1 cup) and sauté until translucent, 4–5 minutes. Add minced garlic (3 cloves) and cook 30–45 seconds until fragrant.

Add tomato sauce (1 cup), broth (1/2 cup), chili powder (2 tsp), ground cumin (1 tsp), smoked paprika (1 tsp), oregano (1/2 tsp), 1/2 tsp salt and 1/4 tsp pepper. Stir to combine and simmer gently for 5–7 minutes so flavors meld. Taste and adjust seasoning. Stir in diced green chiles if using.

Soften tortillas: warm a skillet over medium heat, brush each tortilla lightly with oil (about 2 tbsp total for all), and heat 20–30 seconds per side until pliable. This prevents tearing when rolling. Alternatively wrap tortillas in a damp towel and microwave 30–45 seconds.

Spoon about 1–2 tablespoons of sauce into the bottom of the prepared baking dish to prevent sticking.

Place about 2–3 tablespoons of the chosen protein down the center of a tortilla, sprinkle 2 tablespoons of shredded cheese, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make 8 enchiladas).

When all enchiladas are in the dish, pour the remaining sauce evenly over the top, ensuring all tortillas are covered. Sprinkle the remaining shredded cheese (about 1/2–1 cup) over the sauce.

Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 5–10 minutes until cheese is melted and edges are bubbly and slightly browned.

Remove from oven and let rest 5 minutes. Top with sour cream, chopped cilantro, sliced green onions, diced tomatoes or pico de gallo and lime wedges. Serve hot.