Enchilada Bar Recipe

Warm and keep tortillas pliable

Heat 1 cup vegetable oil in a large skillet over medium-high until shimmering but not smoking. Working in batches of 4–5, fry each tortilla 10–12 seconds per side until pliable and just starting to bubble; use tongs to flip. Drain on paper towels and keep stacked covered with a clean kitchen towel to stay warm. If you prefer not to fry, warm stacked tortillas wrapped in a damp towel in a 350°F (175°C) oven for 10 minutes or heat briefly on a skillet.

Assemble enchiladas

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spoon about 2–3 tablespoons of either red or green enchilada sauce into the bottom of the dish to prevent sticking. Lay a warm tortilla on a flat surface, spoon 1/3 cup of the protein/vegetable filling down the center, sprinkle about 2 tablespoons combined shredded cheeses, roll tightly, and place seam-side down in the prepared dish. Repeat with remaining tortillas. Pour remaining sauce evenly over rolled enchiladas, then sprinkle remaining cheeses on top.

Bake enchiladas 15–18 minutes until sauce is bubbling and cheese is melted and lightly golden. Remove from oven and let rest 5 minutes before serving. Garnish with sliced green onions, cilantro, crumbled cotija, avocado, pickled onions and lime wedges. Serve sour cream and hot sauce on the side.

Make the roux

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour to form a roux and cook 1–2 minutes until fragrant and slightly darkened but not burnt.

Bloom spices

Whisk in 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder; cook 30 seconds to bloom the spices.

Finish sauce

Add 3 tablespoons tomato paste and cook 1 minute, then slowly whisk in 2 cups chicken (or vegetable) broth until smooth. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or acidity.

Roast vegetables

Preheat broiler. Place tomatillos (halved if large), poblano, jalapeño and quartered onion on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and broil 6–8 minutes, turning once, until charred and softened. Allow to cool slightly then remove poblano skin if desired and discard stems.

Blend sauce

In a blender or food processor, combine roasted tomatillos, poblano, jalapeño, onion, 3 garlic cloves, 3/4 cup cilantro, 2 tablespoons lime juice and 1 teaspoon salt. Blend until smooth. Taste and adjust salt or lime. If sauce is too thick, add 1–2 tablespoons water to reach pourable consistency.

Sauté vegetables

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook 4–5 minutes until softened. Add corn and black beans and cook 2–3 minutes to warm through.

Finish filling

Stir in shredded chicken, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 3–4 minutes until evenly seasoned and warmed. Taste and adjust seasoning. Remove from heat and allow filling to cool slightly before assembling so tortillas remain pliable.

Prep toppings

Prepare toppings while enchiladas bake: dice avocado, crumble cotija, and have pickled red onions, sliced green onions and cilantro ready. Warm sour cream slightly or thin with a splash of milk if desired for drizzling.