Enchilada Recipe
Make Enchilada Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Enchilada Sauce
Assembly & Topping
Method
Filling
- 1
Prepare filling
In a medium bowl combine the shredded cooked chicken, finely chopped onion, minced garlic, chopped cilantro, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/4 cup crumbled cotija (if using). Stir in 1/2 cup sour cream or crema until mixture is cohesive but not soupy. Taste and adjust seasoning. Set aside.
Enchilada Sauce
- 2
Make roux
In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in 2 tablespoons flour and cook for 1–2 minutes, stirring constantly, until mixture is lightly golden and raw flour smell is gone.
- 3
Add spices
Reduce heat to medium-low and stir in 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Cook 30 seconds to bloom the spices, whisking to combine with the roux.
- 4
Add liquids
Slowly whisk in 14 oz tomato sauce and 2 cups chicken or vegetable broth until smooth. Bring to a simmer, then add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vinegar. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep the sauce warm; reserve about 1 cup for dipping/softening tortillas.
Assembly & Baking
- 5
Preheat oven
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 6
Soften tortillas
Heat a large nonstick skillet over medium heat. Lightly brush or wipe both sides of each corn tortilla with vegetable oil. Working in batches, warm each tortilla in the skillet for 20–30 seconds per side until pliable but not browned. Alternatively, wrap stacks of 6 tortillas in a damp towel and microwave 30–40 seconds. Keep warmed tortillas covered with a clean towel to prevent drying.
- 7
Fill tortillas
Pour a thin layer (about 1/3 to 1/2 cup) of enchilada sauce into the bottom of the prepared baking dish and spread to coat. Spoon about 1/4 cup of the chicken filling down the center of each softened tortilla. Sprinkle a little shredded cheese over the filling if desired. Roll each tortilla tightly and place seam-side down in the baking dish in a single layer.
- 8
Top and bake
After arranging all rolled enchiladas, pour the remaining enchilada sauce evenly over the top (reserve a couple of tablespoons for serving if desired). Sprinkle the 2 cups shredded cheese evenly over the sauced enchiladas. Bake in the preheated oven for 18–22 minutes, until sauce is bubbling and cheese is melted and lightly golden.
- 9
Garnish and serve
Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, sliced green onions, and lime wedges. Serve warm with extra sour cream, salsa, or avocado if desired.