Trio Enchiladas Recipe

Inspired by El Potro

Time1h

Serves4

Three enchiladas with different fillings, topped with sauce and cheese.

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Ingredients

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1
Make the Enchilada Sauce
In a saucepan, heat olive oil over medium heat. Add chili powder and sauté for 1 minute. Stir in diced tomatoes, vegetable broth, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
2
Prepare the Fillings
In separate bowls, prepare each filling: shredded chicken, black beans, and sautéed spinach.
3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a corn tortilla, fill it with one filling (chicken, black beans, or spinach), and roll it up. Place seam-side down in a baking dish. Repeat with remaining tortillas and fillings.
4
Top with Sauce and Cheese
Pour the enchilada sauce over the assembled enchiladas, covering them completely. Sprinkle shredded cheese on top.
5
Bake
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.