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Enchiladas Recipe

Name: Escalante's Fine Tex-Mex & Tequilas Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 pieces Corn tortillas; 2 cups Shredded chicken; 1 cup Black beans; 1 cup Corn kernels; 2 cups Shredded cheese (cheddar or Monterey Jack); 1 medium Chopped onion; 1 cup Cilantro; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Ground cumin; 1 teaspoon Ground paprika; 2 cups Tomato sauce; 2 tablespoons Chili powder; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 teaspoon Cumin; 1 teaspoon Salt; 1 cup Water; 1 cup Sour cream; 1 to taste Sliced jalapeños; 1 to taste Chopped green onions

Inspired by Escalante's Fine Tex-Mex & Tequila

Time1h

Serves6

Make Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Enchiladas

Selected to serve

Tandoori Margarita

818 Reposado Tequila, Mezcal, Lime, Tandoori Pineapple Tikka

smoky · tangy · rich

Open pairing →

Ingredients

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Enchilada Filling

12 pieces Corn tortillas

2 cups Shredded chicken

1 cup Black beans

1 cup Corn kernels

2 cups Shredded cheese (cheddar or Monterey Jack)

1 medium Chopped onion

1 cup Cilantro

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon Ground cumin

1 teaspoon Ground paprika

Enchilada Sauce

2 cups Tomato sauce

2 tablespoons Chili powder

1 teaspoon Watkins garlic powder

1 teaspoon Onion powder

1 teaspoon Cumin

1 teaspoon Celtic sea salt

1 cup Water

Topping

1 cup Sour cream

1 to taste Sliced jalapeños

1 to taste Chopped green onions

Method

Prepare the Filling

Cook the Onion

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Mix the Filling

Add the shredded chicken, black beans, corn kernels, cilantro, salt, cumin, and paprika to the skillet. Stir to combine, and cook for an additional 5 minutes until heated through.

Make the Enchilada Sauce

Combine Sauce Ingredients

In a medium saucepan, mix together the tomato sauce, chili powder, garlic powder, onion powder, cumin, salt, and water. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.

Assemble the Enchiladas

Prepare the Tortillas

Preheat your oven to 350°F (175°C). Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Fill the Tortillas

Place about 1/4 cup of the filling into each tortilla, roll them up, and place seam-side down in a greased baking dish.

Add Sauce

Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.

Top with Cheese

Sprinkle the shredded cheese over the top of the enchiladas.

Bake the Enchiladas

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve

Garnish and Serve

Remove from the oven and let cool for a few minutes. Serve hot, garnished with sour cream, sliced jalapeños, and chopped green onions.