The Chef

Restaurants

Meals

Drinks

Restaurants›El Charro Mexican Restaurant›Enchiladas Recipe

Enchiladas Recipe

Name: El Charro Mexican Restaurants ENCHILADAS Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken; 1 tbs vegetable oil; 0.5 cups white onion; 2 cloves garlic; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro, chopped; 2 cups mole poblano (store-bought or homemade); 2 cups OR salsa verde (if using instead of mole); 9 units corn tortillas (6-inch); 2 tbs vegetable oil (for softening tortillas); 1.5 cups shredded Oaxaca or Monterey Jack cheese; 0.5 cups crumbled queso fresco (optional); 1.5 cups Mexican red rice (prepared); 1 cup refried beans (warm); 0.25 cups sour cream or Mexican crema; 1 tbs chopped cilantro (for garnish); 6 units sliced radishes or pickled onions (optional); 2 units lime wedges

Inspired by El Charro Mexican Restaurant

Time50m

Serves3

3 rolled tortillas stuffed with chicken, covered with mole or salsa verde. Topped with cheese and served with rice & beans.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken Filling

3 cups cooked shredded chicken

1 tbs Tuscany sunflower oil

1/2 cups white onion

2 cloves Garlic

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Fresh cilantro, chopped

Sauce (choose mole or salsa verde)

2 cups mole poblano (store-bought or homemade)

2 cups OR salsa verde (if using instead of mole)

Tortillas & Assembly

9 units corn tortillas (6-inch)

2 tbs vegetable oil (for softening tortillas)

1 1/2 cups shredded Oaxaca or Monterey Jack cheese

1/2 cups crumbled queso fresco (optional)

Sides & Garnish

1 1/2 cups Mexican red rice (prepared)

1 cup refried beans (warm)

1/4 cups sour cream or Mexican crema

1 tbs chopped cilantro (for garnish)

6 units sliced radishes or pickled onions (optional)

2 units Lime wedges

Method

Chicken Filling

Prepare aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/2 cup thinly sliced white onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Add shredded chicken

Add 3 cups cooked shredded chicken to the skillet. Stir to combine and break up any large pieces.

Season

Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 2–3 minutes until chicken is heated through and flavors meld. Remove from heat and stir in 2 tablespoons chopped cilantro. Keep warm.

Sauce (mole or salsa verde)

Prepare sauce

If using store-bought mole or salsa verde, warm 2 cups gently in a saucepan over low heat until just simmering, stirring occasionally to prevent sticking. If using homemade sauce, strain or blend to a smooth consistency and keep warm. Taste and adjust salt/sweetness (for mole) or acidity (for salsa verde) as needed.

Thin sauce if needed

If sauce is very thick, thin with 1–2 tablespoons hot water or chicken broth so it will coat tortillas and bake evenly.

Tortillas & Assembly

Softening tortillas

Preheat oven to 350°F (175°C). Warm a large skillet over medium heat and add 2 tablespoons vegetable oil. Briefly fry each corn tortilla 10–15 seconds per side just until pliable (do not brown heavily). Drain on paper towels, or alternatively lightly warm tortillas in a damp towel in the microwave.

Fill and roll

Spoon about 1/3 cup of the shredded chicken mixture down the center of each softened tortilla. Roll tightly and place seam-side down in a 9x13 inch baking dish that has a thin layer (about 1/4 cup) of warmed sauce spread on the bottom so enchiladas don't stick. Arrange 3 rolled tortillas per serving (9 total for this recipe) in the dish, snug but not overlapping too tightly.

Sauce and cheese

Pour remaining warmed sauce evenly over the rolled enchiladas so they are fully covered (about 1 3/4 cups sauce left). Sprinkle evenly with 1 1/2 cups shredded Oaxaca or Monterey Jack cheese and 1/2 cup crumbled queso fresco if using.

Bake

Bake in the preheated 350°F (175°C) oven for 15–20 minutes, until sauce is bubbling and cheese has melted. For a lightly browned top, place under broiler 1–2 minutes, watching carefully to avoid burning.

Sides & Garnish

Prepare sides

While enchiladas bake, warm 1 1/2 cups prepared Mexican red rice and 1 cup refried beans. For beans, warm over low heat and stir in a splash of water or broth to reach a creamy consistency.

Plate and garnish

Place 3 enchiladas on each plate with about 1/2 cup rice and 1/3 cup beans. Dollop 1 tablespoon sour cream or crema on the enchiladas, sprinkle with 1 tablespoon chopped cilantro, add sliced radishes or pickled onions if desired, and serve with lime wedges.