Enchiladas Recipe

Combine flour, salt and baking powder in a mixing bowl. Stir in oil and warm water gradually until a soft dough forms.

Turn dough onto a lightly floured surface and knead 2–3 minutes until smooth. Cover and rest 20 minutes.

Divide dough into 8 equal pieces and roll each into a ball. On a lightly floured surface or between parchment, roll each ball into a 7–8 inch thin round.

Heat a dry cast-iron or nonstick skillet over medium-high heat. Cook each tortilla 30–45 seconds per side until lightly puffed and browned in spots. Keep warm wrapped in a towel.

Heat 1 tablespoon oil in a saucepan over medium heat. Add the rice and cook, stirring, until the rice is lightly toasted, 2–3 minutes.

Add chopped onion and garlic; cook 1–2 minutes until fragrant and translucent.

Pour in broth, add salt, bring to a gentle boil. Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Fluff with a fork and keep warm.

Heat 1 tablespoon oil in a small saucepan over medium heat. Add beans, cumin and salt and stir to combine.

Add 1/4 cup water or reserved bean liquid and simmer 5–7 minutes, mashing some beans with the back of a spoon to achieve a slightly creamy texture. Adjust seasoning; keep warm.

If not already cooked, poach chicken breasts or cook chosen meat until tender; shred with forks. Reserve 1/2 cup cooking liquid if available.

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/4 cup chopped onion and minced garlic; sauté until softened, about 3 minutes.

Add shredded meat, cumin, oregano and salt. Stir to combine and warm through, adding 1–2 tablespoons reserved cooking liquid or broth if mixture seems dry.

Finish with lime juice if using. Taste and adjust seasoning. Remove from heat; keep warm.

Heat 1 tablespoon oil in a saucepan over medium heat. Add chopped onion and garlic; sauté until translucent, 3–4 minutes.

Whisk in mole paste, tomato sauce and 1 cup broth. Bring to a gentle simmer, then reduce heat and simmer 8–10 minutes, stirring occasionally.

If sauce is too thick, add up to 1/4 cup more broth to reach a pourable but slightly thick consistency. Taste and add salt and brown sugar/piloncillo if you want a touch more sweetness or balance. Keep warm on low.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish (or equivalent).

If you prefer softer tortillas that won't tear, warm each tortilla briefly in a skillet with a teaspoon of oil (about 10–15 seconds per side) or briefly dip in warm mole sauce to coat both sides. Drain briefly on paper towel.

Place about 1/4 cup rice, 1/4 cup beans and 1/4–1/3 cup shredded meat down the center of each tortilla. Sprinkle about 2 tablespoons shredded cheese over the filling.

Roll tortillas tightly and place seam-side down in the prepared baking dish in a single layer (you may need two dishes depending on size).

Pour warmed mole sauce evenly over the rolled enchiladas, covering them completely. Sprinkle remaining shredded cheese over the top.

Bake uncovered 15–18 minutes until cheese is melted and sauce is bubbling. For a slightly browned top, place under broiler 1–2 minutes — watch closely.

Remove from oven and let rest 5 minutes before serving. Garnish with chopped cilantro, crumbled queso fresco and dollops of sour cream or crema. Serve with lime wedges.