Enchilada Dinner Recipe
Three ground beef chicken, or cheese enchiladas.
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Ingredients
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Enchiladas
Enchilada Sauce (if making from scratch)
Toppings (optional)
Method
Enchilada Sauce (if making from scratch)
- 1
Make sauce
In a medium saucepan over medium heat, warm 2 tbs vegetable oil. Whisk in 2 tbs flour and cook, whisking constantly, for 1 minute to make a roux. Add 2 tbs chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper; stir until fragrant (about 30 seconds). Gradually whisk in 2 cups tomato sauce and 1 cup water until smooth. Bring to a gentle simmer, reduce heat to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or chili to preference. Remove from heat and set aside.
Enchiladas
- 2
Prepare filling
Heat 1 tbs vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef (or substitute with ~1 lb shredded cooked chicken), breaking up with a spoon; cook until beef is browned and cooked through, 6–8 minutes. Drain excess fat if desired. Stir in 8 oz tomato sauce, 1 cup water, 2 tbs chili powder, 1 tsp ground cumin, 1 tsp salt and 1 tsp black pepper. Bring to a simmer and cook 4–5 minutes until slightly thickened. Remove from heat; taste and adjust seasoning.
- 3
Prep tortillas
Preheat oven to 375°F (190°C). Pour about 1/2 cup of the prepared enchilada sauce (or store-bought sauce) into the bottom of a 9x13-inch baking dish and spread to coat. Warm 9 corn tortillas so they are pliable: heat a dry skillet over medium-high heat and warm each tortilla 10–15 seconds per side, or brush lightly with 2 tsp vegetable oil and warm in a skillet until soft. Keep tortillas covered with a clean towel to remain pliable while assembling.
- 4
Assemble enchiladas
Spoon about 1/4 to 1/3 cup of the meat (or chicken/cheese) filling down the center of each tortilla. Sprinkle roughly 2–3 tbs shredded cheese over the filling. Roll each tortilla snugly and place seam-side down in the prepared baking dish (three enchiladas per person; for 3 enchiladas total, use 3 tortillas in a smaller dish or leave extras). Repeat until you have three filled enchiladas in the dish.
- 5
Top and bake
Pour the remaining enchilada sauce evenly over the rolled enchiladas, covering them. Sprinkle the remaining shredded cheese (reserve about 1/4 cup for garnish if desired) evenly over the top. Cover the baking dish loosely with foil and bake in the preheated oven 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is melted and sauce is bubbling and edges are slightly crisp. If you used raw chicken, ensure internal temperature reaches 165°F (74°C).
- 6
Serve
Let the enchiladas rest 3–5 minutes after baking. Serve each portion (three enchiladas) hot with optional toppings: sour cream, chopped cilantro, sliced green onions, diced tomatoes and pickled jalapeños. Store leftovers covered in the refrigerator up to 3–4 days.