Delicias Trio Enchiladas Recipe

Prepare protein

If using chicken: shred cooked chicken and season with 1/4 tsp salt and 1/8 tsp black pepper. If using steak: slice cooked steak thinly and toss with 1/4 tsp salt and 1/8 tsp black pepper. If using shrimp upgrade: rinse and pat shrimp dry, season lightly and set aside.

Warm and press tortillas

Heat a large griddle or skillet over medium-high and add 1 tbs vegetable oil. Warm each corn tortilla for 20–30 seconds per side until pliable and lightly charred. Keep tortillas covered with a clean towel to stay soft.

Assemble enchiladas

Place a tortilla on a flat surface. Add about 1/3 cup of your chosen protein (chicken, steak, or shrimp) and sprinkle approximately 1/4 cup shredded cheese across the center. Roll the tortilla tightly to form an enchilada. Repeat to make three enchiladas.

Grill enchiladas

Lightly oil the griddle or skillet. Place the rolled enchiladas seam-side down and grill over medium heat 1–2 minutes per side until the tortillas have light grill marks and the cheese inside is melted (about 4–5 minutes total). Remove and keep warm.

Bring a small pot of water to a simmer. Add tomatillos and jalapeño and simmer 5–6 minutes until softened. Remove and transfer to a blender with the quarter cup onion, cilantro, lime juice, 1/2 tsp salt, and 1–2 tbs water. Blend until smooth. Taste and adjust salt or lime. Keep warm or at room temperature.

Shred lettuce and dice tomato. Slice half an avocado. Portion 1/4 cup sour cream into a small spoon or dollop pitcher for plating.

To plate: place three grilled enchiladas side by side. Spoon 3–4 tbs of green salsa evenly over the enchiladas, then top with shredded lettuce, diced tomato, a dollop of sour cream, and a slice of avocado on the side of the enchiladas.

If rice is not pre-cooked: In a small saucepan, melt 1/2 tbs butter or heat oil over medium. Add 1/2 cup long grain rice and toast 1 minute. Add 1 cup chicken broth (adjust liquid for desired rice quantity), pinch of salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Fluff with fork and portion 3/4 cup cooked rice per plate. If rice is already cooked, reheat gently with a splash of broth or water.

Preheat oven broiler (or skillet) to medium-high. Heat 1/2 tsp olive oil in a small skillet. Add 3/4 oz fresh chorizo and cook, breaking up, until fully cooked (about 4–5 minutes). Stir in 2 tbs shredded cheese until slightly melted. Spoon the chorizo-cheese mixture into the halved banana pepper. Place on a baking sheet under broiler for 1–2 minutes until pepper softens and cheese bubbles (or cover and cook in skillet over low heat until pepper is tender and cheese melted). Season with a pinch of black pepper. Keep warm.

On each plate, arrange three grilled enchiladas topped with green salsa and garnishes, add 3/4 cup rice to the side, and place the stuffed banana pepper alongside. Serve immediately.