Enchiladas Monterrey Recipe

Prepare chicken filling

In a medium skillet over medium heat, add 1 tablespoon vegetable oil. Add the chopped onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the shredded chicken, 2 tablespoons flour, chili powder, 1 teaspoon cumin, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to coat and cook 1–2 minutes. Add 1/2 cup tomato sauce and 1/4 to 1/2 cup chicken broth to moisten; stir and cook until mixture is combined and slightly thickened, about 2 minutes. Taste and adjust seasoning. Remove from heat.

Warm tortillas

Warm a clean skillet over medium heat. Lightly brush each tortilla with the remaining 1 tablespoon vegetable oil or spray. Warm each tortilla 20–30 seconds per side until pliable but not crisp so they roll without cracking. Keep tortillas wrapped in a kitchen towel to stay warm and pliable.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spoon about 1/3 cup of the chicken filling down the center of each warmed tortilla. If using the optional beef fajita, add about 1 to 2 ounces of the cooked sliced beef on top of the chicken in each tortilla before rolling. Tightly roll each tortilla and place seam-side down in a 9x13-inch baking dish so you have three enchiladas in the center (you can fit six; this recipe yields three plated enchiladas as described).

Make the gravy while the oven preheats. In a medium saucepan over medium heat melt 2 tablespoons butter. Whisk in 2 tablespoons flour to form a roux; cook 1–2 minutes, whisking constantly, until paste is fragrant and lightly golden but not browned. Gradually whisk in 1.5 cups beef broth and 1/2 cup chicken broth, scraping up any roux bits. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, whisking frequently, until slightly thickened, about 3–5 minutes. Taste and adjust seasoning. If sauce is too thick, whisk in up to 2 tablespoons additional broth to reach a smooth gravy consistency appropriate for pouring over enchiladas.

Pour the hot gravy evenly over the assembled enchiladas in the baking dish, coating them completely (use about 3/4 to 1 cup gravy for three enchiladas depending on desired sauciness).

Sprinkle the 2 cups shredded Monterey Jack cheese evenly over the sauced enchiladas.

Bake in the preheated 375°F (190°C) oven for 12–18 minutes, until the gravy is bubbly and the cheese is fully melted and starting to brown at the edges.

Remove from oven and let rest 3–5 minutes. Garnish with chopped cilantro and sliced green onions if using. Serve three enchiladas per plate with additional gravy on the side if desired.