Enchiladas Recipe

Prepare aromatics

Heat a large sauté pan over medium heat and add 1 tablespoon oil (not listed separately). Add the finely chopped onion and sauté 5–6 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the shredded cooked chicken (or beef/pork) to the pan along with drained diced green chiles, cumin, salt, black pepper, and chopped cilantro. If using black beans, add them now. Stir to combine and heat through 3–4 minutes. Taste and adjust seasoning. Remove from heat and set aside.

In a medium saucepan over medium heat, warm the vegetable oil until shimmering. Whisk in the flour and cook 1–2 minutes to form a roux, stirring constantly to avoid browning.

Stir in the chili powder, ground cumin, garlic powder, onion powder and dried oregano. Cook 30 seconds to bloom the spices.

Whisk in the tomato paste until incorporated, then gradually whisk in the chicken broth until smooth. Bring the mixture to a gentle simmer, reduce heat to low and simmer 8–10 minutes until slightly thickened. Season with salt and optional sugar to taste. Remove from heat and keep warm.

Preheat oven to 375°F (190°C). Lightly oil two 9x13-inch baking pans or one large catering tray (use enough pans to hold 24 enchiladas in a single layer).

Warm the tortillas briefly so they are pliable: stack tortillas and wrap in a clean kitchen towel, microwave 30–60 seconds or heat a skillet with 1–2 tablespoons cooking oil and warm each tortilla 10–15 seconds per side. Keep tortillas covered to stay warm and pliable.

Pour about 1 cup of enchilada sauce into the bottom of each 9x13 pan (use more for larger pans) and spread to coat the surface — this prevents sticking and adds flavor.

Assemble enchiladas: place about 1/3 cup of the filling down the center of each warmed tortilla, sprinkle about 2 tablespoons of shredded cheese over the filling, then roll tightly. Place seam-side down in the prepared pan. Repeat with remaining tortillas and filling (should make roughly 24 enchiladas).

When pans are filled, pour remaining enchilada sauce evenly over the rolled enchiladas to generously coat (about 3–4 cups sauce total across pans). Sprinkle the remaining shredded cheese evenly over the sauce (reserve a small amount for garnish if desired).

Cover pans with foil and bake in the preheated oven for 15 minutes. Remove foil and bake an additional 8–10 minutes, until cheese is melted and sauce is bubbling and edges are slightly crisp.

Remove from oven and let rest 5 minutes before serving. Garnish with chopped cilantro, pickled jalapeños, and dollops of sour cream. Serve with lime wedges and optional sides of Mexican rice and refried beans for catering.