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Enchilada Recipe

Name: El Saltillo | Mexican Restaurants Enchilada Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 count corn tortillas; 2 cups cooked shredded chicken (or beef/pork/black beans); 1 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 0.5 cups diced white onion; 2 tbs vegetable oil; 1 tsp salt; 0.5 tsp ground black pepper; 2 tbs chopped cilantro (optional, for garnish); 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tbs chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp salt; 0.25 tsp ground black pepper; 2 cups tomato sauce; 1 cup chicken or vegetable broth; 1 tsp apple cider vinegar (optional); 0.5 tsp sugar (optional, to balance acidity); 0.5 cups sour cream; 4 count sliced radishes (optional); 2 count lime wedges

Inspired by El Saltillo | Mexican Restaurant

Time50m

Serves4

Topped with enchilada sauce.

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Ingredients

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Enchiladas

8 count corn tortillas

2 cups cooked shredded chicken (or beef/pork/black beans)

1 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

1/2 cups diced white onion

2 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1/2 tsp ground black pepper

2 tbs chopped cilantro (optional, for garnish)

Enchilada Sauce

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

2 tbs Chili powder

1 tsp Ground cumin

1 tsp Watkins garlic powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/4 tsp ground black pepper

2 cups Tomato sauce

1 cup Chicken or vegetable broth

1 tsp apple cider vinegar (optional)

1/2 tsp sugar (optional, to balance acidity)

To Serve

1/2 cups Sour cream

4 count sliced radishes (optional)

2 count Lime wedges

Method

Enchilada Sauce

Make the base roux and spices

In a medium saucepan over medium heat, warm 2 tbs vegetable oil. Whisk in 2 tbs flour and cook, whisking constantly, about 1–2 minutes until it becomes slightly golden but not brown.

Add 2 tbs chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper to the roux. Stir and cook about 30 seconds until fragrant, stirring constantly so the spices don’t burn.

Slowly whisk in 2 cups tomato sauce and 1 cup chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes until slightly thickened. Taste and add 1 tsp apple cider vinegar and 1/2 tsp sugar if desired to balance acidity. Keep warm off the heat.

Filling & Assembly

Prepare the filling: In a bowl combine 2 cups shredded cooked chicken, 1/2 cup diced onion, 1/2 cup shredded cheddar, 1/2 cup shredded Monterey Jack, 1 tsp salt, and 1/2 tsp black pepper. Mix until evenly combined.

Soften tortillas: Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Briefly fry each corn tortilla about 8–10 seconds per side until pliable but not crispy, then drain on paper towels. Alternatively, wrap tortillas in a damp towel and microwave 30–45 seconds to soften.

Preheat oven to 375°F (190°C). Lightly coat the bottom of a 9x13-inch (or similar) baking dish with 1/4 cup of the prepared enchilada sauce to prevent sticking.

Assemble enchiladas: Place a softened tortilla on a work surface. Spoon about 1/4 cup of the filling mixture along the center of the tortilla. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling (should make about 8 enchiladas).

Top and bake: Pour the remaining enchilada sauce evenly over the rolled enchiladas, using a spoon to spread so all tortillas are covered. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheese evenly over the top. Cover loosely with foil.

Bake in the preheated oven for 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is bubbling and edges are lightly browned.

Remove from oven and let rest 5 minutes before serving so sauce sets slightly.

To Serve

Garnish the enchiladas with chopped cilantro and a dollop of sour cream. Serve with lime wedges and sliced radishes on the side. Adjust salt to taste if needed.