Lunch Enchilada Recipe

Prepare filling

If using ground beef: heat a skillet over medium-high heat, add 1 tbs oil, add 1 cup ground beef, season with 1/2 tsp salt and 1/4 tsp pepper; cook, breaking up meat, until browned and cooked through (6–8 minutes). Drain excess fat and set aside. If using shredded chicken: mix 1 cup cooked shredded chicken with 1/2 tsp salt and 1/4 tsp pepper. If using refried beans or potatoes as the main filling: warm 1 cup refried beans or diced boiled potatoes in a small saucepan with 1/4 tsp salt until heated through.

Warm tortillas

Preheat a small skillet over medium-high. Lightly brush both sides of each tortilla with vegetable oil. Warm each tortilla 20–30 seconds per side until pliable (do not crisp). Keep tortillas covered with a clean towel to stay soft.

Fill and roll

Preheat oven to 375°F (190°C). Spoon about 2–3 tablespoons of your chosen filling (meat, chicken, beans or potatoes) and 1–2 tablespoons shredded cheese into the center of each warmed tortilla. Tuck in the sides and roll tightly. Place seam-side down in a shallow baking dish (about 9x9 or similar). Repeat with remaining tortillas and filling.

In a saucepan over medium heat, add 2 tbs vegetable oil. Whisk in 2 tbs flour to make a roux and cook 1 minute. Add 2 tbs chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried oregano; stir about 30 seconds to bloom the spices. Gradually whisk in 2 cups tomato sauce and 1 cup broth until smooth. Simmer gently for 6–8 minutes until slightly thickened. Taste and add 1 tsp salt (adjust to preference). If sauce is too thick, add up to 2 tbs water or broth.

Pour enough sauce over the assembled rolled enchiladas to coat and just cover them (about 1 to 1 1/2 cups). Sprinkle the top with 1/2 cup shredded cheese.

Bake uncovered in preheated 375°F (190°C) oven for 15–18 minutes, until cheese is melted and sauce is bubbling at the edges. Let rest 3 minutes before serving.

While enchiladas bake, rinse 1 cup rice under cold water until water runs mostly clear. In a small saucepan, heat 1 tbs oil over medium heat, add rinsed rice and toast 1 minute. Add 2 cups water and 1/2 tsp salt; bring to a boil. Reduce heat to low, cover and simmer 15 minutes, until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork and stir in optional chopped cilantro if desired.

Warm 1 cup canned refried beans in a small saucepan over low heat, stirring. Add 2 tbs water or broth to loosen to desired consistency and 1/4 tsp salt to taste. Keep warm until serving.

Plate 2 enchiladas per serving (or 4 for family style) with a scoop of rice and a scoop of refried beans. Top enchiladas with additional shredded cheese, sprinkle chopped onion if using, and serve with lime wedges or sliced radishes on the side.