Name: La Reina Margaritas Reina Style Enchiladas Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups cooked shredded chicken; 1 tbs vegetable oil; 1 whole medium yellow onion, finely chopped; 2 tsp garlic, minced; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 2 tbs tomato paste; 1 cup chicken broth; 0.25 cups fresh cilantro, chopped; 1 tbs lime juice; 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tbs chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 2 cups tomato sauce; 1 cup chicken broth; 1 tsp salt; 0.5 tsp black pepper; 12 whole corn or flour tortillas (6-8 inch); 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 cup sour cream; 3 tbs milk; 1 whole ripe avocado

Method

Chicken filling

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Season chicken

Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Cook for 1 minute to bloom the spices.

Combine chicken

Add 4 cups cooked shredded chicken and 2 tablespoons tomato paste to the skillet. Toss to coat the chicken in the spice mixture. Pour in 1 cup chicken broth, bring to a simmer, and cook 4–5 minutes until flavors meld and most liquid is absorbed but mixture remains moist.

Finish filling

Remove from heat and stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice. Taste and adjust salt or lime as needed. Keep warm while preparing sauce and tortillas.

Enchilada sauce

Make roux

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons all-purpose flour and cook 1–2 minutes until lightly golden, whisking constantly.

Add spices

Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Cook 30 seconds to bloom the spices.

Simmer sauce

Gradually whisk in 2 cups tomato sauce and 1 cup chicken broth until smooth. Bring to a gentle simmer, reduce heat to low, and cook 8–10 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm.

Assembly & toppings

Prep oven and tortillas

Preheat oven to 375°F (190°C). Lightly warm a small skillet over medium heat and brush each tortilla very lightly with the 1 tablespoon vegetable oil, warming 10–15 seconds per side until pliable (or microwave covered with damp towel for 20–30 seconds). This prevents tearing during rolling.

Prepare sour cream sauce

In a small bowl whisk 1 cup sour cream with 3 tablespoons milk until smooth and pourable. If desired, thin with an extra tablespoon milk to reach drizzling consistency. Season with a pinch of salt.

Prepare guacamole drizzle

Mash 1 ripe avocado with 1 tablespoon lime juice and 1/8 teaspoon salt until fairly smooth but still slightly chunky. Transfer to a squeeze bottle or piping bag for drizzling, or use a spoon.

Assemble enchiladas

Pour about 1/2 cup of the warm enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Place a tortilla on a work surface, spoon about 1/3 cup of the chicken filling down the center of each tortilla, and roll tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling (should make 10–12 enchiladas depending on fill).

Top and bake

Once all enchiladas are arranged, spoon remaining enchilada sauce over the rolled enchiladas to coat thoroughly. Sprinkle evenly with 2 cups shredded cheddar and 1 cup shredded Monterey Jack. Bake in preheated oven for 15–18 minutes until cheese is melted and sauce is bubbling. For a browned top, broil 1–2 minutes watching carefully.

Finish and plate

Remove enchiladas from oven. Drizzle sour cream sauce across enchiladas in a zigzag, then drizzle mashed avocado mixture on top. Garnish with 1/4 cup chopped fresh cilantro. Spoon 3/4 cup cooked Mexican rice and 1/2 cup refried beans per plate alongside enchiladas. If desired, warm beans and season with 1/4 teaspoon salt before serving.