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Enchiladas Recipe

Name: Hugo's Mexican Kitchens Enchiladas Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1.5 cups cooked shredded chicken; 3 each corn tortillas (6" / small); 1 tbs vegetable oil (for warming tortillas); 0.25 cups yellow onion, finely chopped; 1 tsp garlic, minced; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups tomato sauce; 0.25 cups chicken broth or water; 0.75 cups shredded cheddar or Mexican blend cheese; 0.5 cups long-grain white rice, rinsed; 1 cups water; 2 tbs tomato sauce (or crushed tomato); 1 tsp vegetable oil; 0.25 tsp salt; 0.5 cups black beans, drained and rinsed (canned); 0.125 cups onion, minced; 0.25 tsp cumin; 0.125 tsp salt; 1 tsp lime juice; 0.5 cups shredded iceberg lettuce; 0.25 cups pico de gallo (fresh salsa); 2 tbs Mexican crema or sour cream; 2 tbs crumbled queso fresco (or cotija); 1 tbs fresh cilantro, chopped (optional); 1 each lime wedges; 0.5 tsp cooking spray or extra oil (for baking dish)

Inspired by Hugo's Mexican Kitchen

Time40m

Serves1

Order of 3 corn tortillas filled with seasoned chicken. Served with a side of rice and beans. Topped with lettuce, pico de gallo, crema and queso.

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Ingredients

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Enchiladas (fills 3 tortillas)

1 1/2 cups cooked shredded chicken

3 each corn tortillas (6" / small)

1 tbs vegetable oil (for warming tortillas)

1/4 cups yellow onion, finely chopped

1 tsp Garlic, minced

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 cups Tomato sauce

1/4 cups chicken broth or water

3/4 cups shredded cheddar or Mexican blend cheese

Rice

1/2 cups long-grain white rice, rinsed

1 cups water

2 tbs tomato sauce (or crushed tomato)

1 tsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

Beans

1/2 cups black beans, drained and rinsed (canned)

1/8 cups onion, minced

1/4 tsp Cumin

1/8 tsp Celtic sea salt

1 tsp ReaLime juice

Toppings

1/2 cups shredded iceberg lettuce

1/4 cups pico de gallo (fresh salsa)

2 tbs Mexican crema or sour cream

2 tbs crumbled queso fresco (or cotija)

1 tbs fresh cilantro, chopped (optional)

Garnish & to finish

1 each Lime wedges

1/2 tsp cooking spray or extra oil (for baking dish)

Method

Enchiladas (fills 3 tortillas)

Prepare chicken filling

Heat a medium skillet over medium heat. Add 1 tbs oil, then the chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in shredded chicken, chili powder, cumin, smoked paprika, salt and pepper; cook 1–2 minutes to toast spices. Add tomato sauce and 1/4 cup chicken broth (or water). Simmer 2–3 minutes until slightly thickened and well combined. Remove from heat.

Warm tortillas

Lightly heat a separate skillet over medium and add 1 tbs oil. Working one at a time, warm each corn tortilla about 20–30 seconds per side until pliable (or wrap in a damp towel and microwave 20–30 seconds). Keep warm and pliable to avoid cracking.

Assemble enchiladas

Preheat oven to 350°F (175°C). Lightly grease a small baking dish with cooking spray or 1/2 tsp oil. Place about 1/2 cup of the chicken filling (reserve remaining) down the center of each warmed tortilla, sprinkle ~2 tbsp shredded cheese inside each, roll tightly seam-side down and place in the prepared dish, seam down. Repeat for all three tortillas.

Top and bake

Spread remaining chicken filling over the rolled enchiladas (or spoon 2 tbs tomato sauce over each), sprinkle the remaining cheese evenly over the top. Bake in the preheated oven 8–10 minutes until cheese melts and edges are bubbly. Remove and let rest 2 minutes.

Rice

While enchiladas bake, prepare rice. In a small saucepan, heat 1 tsp oil over medium. Add rinsed rice and toast 1 minute, stirring. Stir in 1 cup water, 2 tbs tomato sauce and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Beans

In a small saucepan or skillet over medium-low heat, combine drained black beans, minced onion, 1/4 tsp cumin and 1/8 tsp salt. Warm gently 4–5 minutes, mash slightly with the back of a spoon if desired for a creamier texture. Stir in 1 tsp lime juice, taste and adjust seasoning; keep warm until serving.

Toppings & Finish

Plate three enchiladas alongside a scoop of rice and beans. Top each enchilada with shredded lettuce (about 2 tbsp per tortilla), 1–2 tbsp pico de gallo, a drizzle (about 2 tsp) of crema and sprinkle 2 tbsp crumbled queso over all. Garnish with chopped cilantro and a lime wedge on the side. Serve immediately.