Enchiladas Mixtas Recipe
chicken, short rib, black bean with traditional garnishes
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Ingredients
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Enchilada Filling
Method
Preparation and Assembly
- 1
Prepare the Sauce
In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Stir for 1-2 minutes until fragrant. Gradually add 2 cups of chicken broth, stirring continuously. Bring to a simmer and cook for 10 minutes.
- 2
Prepare the Filling
In a bowl, combine shredded chicken, shredded short rib, black beans, and half of the prepared sauce. Mix well and set aside.
- 3
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Dip each corn tortilla in the remaining sauce to soften. Place a generous amount of the filling in the center of each tortilla and roll tightly. Place the rolled tortillas seam-side down in a greased baking dish.
- 4
Bake
Pour the remaining sauce over the assembled enchiladas. Sprinkle with 1 cup of shredded cheese (cheddar or Mexican blend), and bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, sour cream, and diced avocado before serving.
