Enchiladas Hidalgo Recipe
One beef, one chicken, one refried bean, and one cheese enchilada. Topped with red enchilada sauce cheese, lettuce, sour cream, tomato
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Ingredients
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Enchiladas
Red Enchilada Sauce
Toppings / Garnish
Method
Enchiladas
- 1
Prep fillings
If not already seasoned, warm shredded beef and shredded chicken in a skillet with 1/4 tsp salt each and a splash (1 tbsp) of water or broth to moisten. Keep warm. Warm refried beans in a small saucepan until spreadable; add 1/4 tsp salt if needed.
- 2
Warm tortillas
Heat a large skillet over medium heat and add 2 tablespoons vegetable oil. Briefly fry each corn tortilla 5–10 seconds per side until pliable but not crisp (or dip in hot oil with tongs). Drain on paper towels to remove excess oil and keep warm under a clean towel to prevent drying.
- 3
Assemble enchiladas
Divide fillings into four pairs (two enchiladas will be filled twice to total four enchiladas): - For beef enchilada: place 1/4 cup shredded beef down center of one tortilla, sprinkle 1 tablespoon shredded cheese, roll tightly and place seam-side down in a 9x13-inch baking dish. - For chicken enchilada: place 1/4 cup shredded chicken and 1 tablespoon cheese in a second tortilla, roll and place seam-side down. - For refried bean enchilada: spread 1/4 cup refried beans on third tortilla, sprinkle 1 tablespoon cheese, roll and place. - For cheese enchilada: place 1/4 cup shredded cheese in fourth tortilla, roll and place.
Red Enchilada Sauce
- 4
Make a roux: in a medium saucepan over medium heat, add 2 tablespoons vegetable oil. Whisk in 2 tablespoons flour and cook 1–2 minutes until lightly golden. Add 3 tablespoons chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp oregano; stir and cook 30 seconds to bloom the spices.
- 5
Add liquids: slowly whisk in 2 cups tomato sauce and 1 cup chicken or vegetable broth until smooth. Bring to a gentle simmer, reduce heat to low and simmer 6–8 minutes until slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning; if too thick, add a tablespoon or two of water or broth.
- 6
Pour sauce: ladle about 1 to 1 1/2 cups of the hot red enchilada sauce evenly over the four rolled enchiladas in the baking dish, coating them well. Reserve any extra sauce for serving.
Bake & Finish
- 7
Top and bake: sprinkle the enchiladas with the remaining shredded cheese (about 1/2 to 3/4 cup). Preheat oven to 350°F (175°C) and bake uncovered 12–15 minutes, until cheese is melted and sauce is bubbling.
- 8
Garnish and serve: remove from oven. Let rest 2 minutes. Top with shredded lettuce, diced tomato, dollops of sour cream (about 2 tablespoons per enchilada), and additional shredded cheese if desired. Serve hot with any reserved sauce on the side.