Enchiladas Hidalgo Recipe

Cook beef

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes.

Season beef with chili powder, cumin, salt, pepper and 2 tablespoons tomato sauce. Stir to combine and cook 1–2 minutes to let flavors meld. Remove from heat and set aside.

Warm 1/2 tablespoon oil in a small skillet over medium heat. Add 1 tablespoon finely chopped onion and sauté 1–2 minutes until soft. Add 1/2 teaspoon minced garlic and cook 30 seconds.

Add shredded cooked chicken, 1/2 tablespoon lime juice, 1/4 teaspoon cumin and 1/4 teaspoon salt. Toss to combine and warm through, about 1–2 minutes. Remove from heat and set aside.

In a small saucepan, melt 1/2 tablespoon butter or heat 1/2 tablespoon oil over medium heat. Add 1 tablespoon finely chopped onion and cook 1–2 minutes. Add refried beans, 1 tablespoon water (add more if too thick), 1/8 teaspoon cumin and 1/8 teaspoon salt. Stir and cook until warmed and spreadable, 2–3 minutes. Keep warm.

In a small bowl, mix 1/2 cup shredded cheese with 1 tablespoon cream cheese (if using) until combined and spreadable. Keep chilled until assembly.

In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Whisk in 1 tablespoon flour and cook 30–45 seconds to make a roux.

Stir in 1 1/2 teaspoons chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cumin and 1/4 teaspoon oregano; cook 15–20 seconds to bloom the spices.

Slowly whisk in 1 cup tomato sauce and 1/2 cup water or chicken broth, smoothing lumps. Bring to a gentle simmer, reduce heat and simmer 5 minutes until slightly thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon sugar if desired. Keep warm.

Preheat oven to 375°F (190°C). Lightly oil a 9x9-inch or similar baking dish with a little vegetable oil.

Soften tortillas: heat a thin layer (about 1 tablespoon) of oil in a skillet over medium heat. Briefly fry each corn tortilla 10–15 seconds per side until pliable but not crispy (alternatively, warm on a griddle or microwave stacked with a damp paper towel). Sprinkle the softening water with 1/4 teaspoon salt if using the microwave method.

Assemble enchiladas: place 4 softened tortillas on a work surface. Spoon approximately 2 tablespoons of beef filling onto one tortilla, 2 tablespoons chicken filling onto the second, 2 tablespoons refried beans onto the third, and 2 tablespoons cheese filling onto the fourth, centering the filling lengthwise. Sprinkle a small pinch (about 1 tablespoon total) of the topping cheese inside each if desired.

Roll each tortilla tightly around its filling and place seam-side down in the prepared baking dish, arranging them side by side.

Pour the warm red enchilada sauce evenly over the four rolled enchiladas, using about 3/4 cup sauce to coat them well. Sprinkle 1 cup shredded cheese evenly over the top.

Bake uncovered in the preheated oven for 12–15 minutes, until the cheese is melted and sauce is bubbling at the edges.

Remove from oven and let rest 2–3 minutes. Top with shredded lettuce (about 3/4 cup across the plate), dollops of sour cream (about 1/2 cup divided), and diced tomato (about 1/4 cup). Optionally garnish with extra chopped cilantro or sliced jalapeño.

Serve immediately. This recipe yields one beef, one chicken, one refried bean, and one cheese enchilada.