Enchilada Recipe

Sauté aromatics

Heat 1 tablespoon oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Add shredded chicken, black beans, and corn to the skillet. Stir to combine and warm through, about 2–3 minutes.

Season the filling with ground cumin, chili powder, salt, and black pepper. Stir and cook 1–2 minutes more so the spices bloom.

Remove from heat, stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed. Keep warm while you make the sauce.

In a medium saucepan, heat 2 tablespoons oil over medium heat. Whisk in the flour to form a roux and cook 1 minute, whisking constantly, until lightly golden.

Add chili powder, ground cumin, garlic powder, onion powder, and dried oregano to the roux. Whisk to combine and cook about 20–30 seconds to bloom the spices.

Stir in tomato paste until evenly distributed, then slowly whisk in the chicken or vegetable broth to avoid lumps. Bring the sauce to a simmer, reduce heat to low, and cook 5–7 minutes until slightly thickened.

Season the sauce with 1 teaspoon salt and 1/2 teaspoon sugar (optional). Taste and adjust. Keep warm until assembly.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similar.

Warm the tortillas to make them pliable: either wrap in a damp paper towel and microwave 30–45 seconds or brush both sides lightly with 1 tablespoon oil and warm in a skillet for 15–20 seconds per side.

Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread into an even layer.

Working with one tortilla at a time, place about 1/4 cup of the filling in the center and sprinkle about 2 tablespoons of shredded cheese over the filling. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas (should yield 8 enchiladas).

When all enchiladas are in the dish, pour the remaining sauce evenly over the top, making sure to cover the edges so tortillas don't dry. Sprinkle remaining shredded cheese evenly over the sauced enchiladas.

Bake uncovered in the preheated oven for 18–22 minutes, until the cheese is melted and sauce is bubbling.

If you like the cheese a bit browned, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Top with dollops of sour cream, sliced green onions, sliced jalapeño if using, and chopped cilantro. Serve with lime wedges.