Mexican Enchiladas Recipe

Prep

Finely dice the yellow onion. Divide the shredded cheddar into three 2/3-cup portions (one portion for the cheese enchilada, remaining used to top if desired). Heat a large skillet over medium heat.

Cook the ground beef: add 1 tablespoon vegetable oil to the skillet, add half the diced onion and the ground beef (1 cup). Cook 6–8 minutes, breaking up with a spoon until browned. Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp cumin and 1/2 tsp chili powder; stir and cook 1 more minute. Remove from heat and keep warm.

Cook the shredded chicken filling: in the same skillet add remaining 1 tablespoon oil and the remaining half onion and 1 tsp minced garlic; sauté 2–3 minutes until softened. Add shredded chicken (1 cup), 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt and 1/4 tsp black pepper. Stir until heated through, 2–3 minutes. If dry, add 1–2 tbs water to moisten. Remove from heat and keep warm.

Warm and lightly fry tortillas: pour remaining 1 tablespoon oil into a small skillet over medium heat. Quickly warm each tortilla 10–15 seconds per side until soft and pliable but not crisp (work in batches). Stack warmed tortillas and wrap in a clean kitchen towel to keep warm and pliable.

Assemble enchiladas: preheat oven to 350°F (175°C). Lightly oil a 9x9 or similar baking dish. For three enchiladas, use 3 tortillas per enchilada: Cheese enchilada — place 3 tortillas stacked slightly overlapping, spoon 2/3 cup shredded cheddar along center and roll, place seam-side down in dish. Chicken enchilada — use 3 tortillas stacked, fill with 1/3–1/2 cup seasoned shredded chicken; roll and place seam-side down. Beef enchilada — use 3 tortillas stacked, fill with 1/3–1/2 cup seasoned ground beef; roll and place seam-side down.

Make queso: in a small saucepan over low heat combine cubed white American cheese (8 oz) and 1 cup milk. Stir frequently until melted and smooth, about 6–8 minutes. Stir in diced green chiles and 1/4 tsp salt. Keep warm on lowest heat, stirring occasionally to maintain smooth texture.

Top enchiladas: pour half the queso sauce evenly over the three enchiladas (reserve remaining to serve on the side). If you prefer a saucier enchilada, pour all the queso over before baking. Sprinkle a light additional 1/4 cup shredded cheddar over the top if desired.

Roast vegetables: preheat broiler or use a hot cast-iron skillet. Halve the roma tomatoes and place cut side up on a baking sheet (or place whole tomatoes in skillet); add serrano pepper, half onion, and garlic clove. Broil 6–8 minutes, turning if needed, until skins char and soften.

Blend salsa: transfer roasted tomatoes, pepper (remove stem), onion and garlic to a blender or food processor. Add 1/2 tsp salt and pulse to desired consistency (smooth or chunky). Taste and adjust salt. Keep warm or refrigerate for serving.

Cook tomatillos (optional): for a brighter raw salsa, skip cooking. For a cooked flavor, simmer tomatillos in 1/4 cup water in a small saucepan 5 minutes until softened, then drain. Transfer to blender.

Blend salsa verde: combine tomatillos (8 oz), cilantro (1/4 cup), 1/4 cup chopped white onion, 1/2 jalapeño (seeded for mild), 1 tablespoon lime juice and 1/2 tsp salt in blender. Pulse until smooth or slightly chunky. Taste and adjust lime or salt. Chill until ready to serve.

Cook rice: rinse 1 cup long-grain white rice until water runs clear. In a saucepan combine rinsed rice, 2 cups water, 1 tsp oil and 1/2 tsp minced garlic. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with fork and keep warm.

Warm refried beans: heat canned refried beans (1 cup) in a small saucepan over low heat with 1/4 cup milk and 1/4 tsp salt, stirring until smooth and warmed through, about 4–6 minutes. Keep covered and warm.

Bake enchiladas: with queso poured over, cover the baking dish with foil and bake in preheated 350°F (175°C) oven 12 minutes. Remove foil and bake an additional 6–8 minutes until hot and cheese is bubbly.

Rest: remove dish from oven and let rest 2–3 minutes. Spoon reserved queso sauce into a small serving ramekin to place on the side.

Plate: place the three enchiladas on a plate. Add a scoop (about 1/2 cup) of rice and 1/2 cup warmed refried beans. On the side add 1 cup shredded lettuce, 1/2 cup diced tomato and 1/2 cup sour cream (or a dollop). Garnish enchiladas with remaining cilantro and lime wedges. Serve salsa verde and roasted salsa roja in small bowls alongside, plus reserved queso for dipping.