Enchilada Recipe

Name: La Fonda Restaurants Enchilada Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Shredded chicken; 1 cup Black beans; 1 cup Corn kernels; 1 cup Shredded cheese (cheddar or Mexican blend); 1 medium Chopped onion; 1 tbs Cilantro (fresh, chopped); 1 tsp Cumin; to taste Salt; to taste Pepper; 2 tbs Olive oil; 2 tbs Chili powder; 1 can Diced tomatoes (canned); 1 cup Vegetable broth; 2 cloves Garlic (minced); 1 tsp Onion powder; to taste Salt; to taste Pepper; 8 pieces Corn tortillas

Inspired by La Fonda Restaurant

Time45m

Serves4

Corn tortillas rolled around a filling and covered with a savory sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filling

2 cups Shredded chicken

1 cup Black beans

1 cup Corn kernels

1 cup Shredded cheese (cheddar or Mexican blend)

1 medium Chopped onion

1 tbs Cilantro (fresh, chopped)

1 tsp Cumin

to taste Celtic sea salt

to taste white, green, and black pepper

Sauce

2 tbs olive oil

2 tbs Chili powder

1 can Diced tomatoes (canned)

1 cup Vegetable broth

2 cloves Garlic (minced)

1 tsp Onion powder

to taste Celtic sea salt

to taste white, green, and black pepper

Tortillas

8 pieces Corn tortillas

Method

Filling Preparation

Prepare the Filling

In a medium bowl, combine the shredded chicken, black beans, corn, shredded cheese, chopped onion, cilantro, cumin, salt, and pepper. Mix thoroughly until all ingredients are well combined.

Sauce Preparation

Make the Sauce

In a saucepan over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1-2 minutes. Add chili powder, diced tomatoes (with juice), vegetable broth, onion powder, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.

Assembly

Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Take a corn tortilla and place a generous amount of filling (about 1/4 cup) in the center. Roll the tortilla tightly around the filling and place seam-side down in a baking dish. Repeat this process with the remaining tortillas and filling.

Add Sauce

Once all enchiladas are in the baking dish, pour the prepared sauce evenly over the top of the enchiladas. Sprinkle additional cheese over the top if desired.

Bake

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

Serving

Serve the Enchiladas

Remove from the oven and let cool for a few minutes before serving. Garnish with extra cilantro, if desired. Enjoy your enchiladas!