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Enchiladas Recipe

Name: Loco Mexicanos Enchiladas Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken or ground beef (choice); 0.5 cups onion, finely chopped; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for cooking); 2 each all-purpose flour tortillas, 8-inch; 1 cup Monterey Jack cheese, shredded; 1.25 cups tomato sauce; 0.5 cups chicken or vegetable broth; 1 tbs ancho or guajillo chile powder; 0.5 tsp smoked paprika; 0.5 tsp dried oregano (preferably Mexican); 0.5 tsp brown sugar; 0.75 tsp salt; 1 tbs vegetable oil; 0.5 cup sour cream; 2 tbs pickled jalapeños, sliced; 2 tsp fresh cilantro, chopped (optional); 1 cup white rice, cooked (side); 1 tsp cooking spray or extra oil (to coat pan)

Inspired by Loco Mexicano

Time40m

Serves1

2 rolled flour tortillas stuffed with your choice of filling & Monterey jack cheese, topped in a roja (red) sauce, sour cream, jalapenos & rice on the side

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Ingredients

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Enchilada Filling

2 cups cooked shredded chicken or ground beef (choice)

1/2 cups Onion, finely chopped

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil (for cooking)

Tortillas & Cheese

2 each all-purpose flour tortillas, 8-inch

1 cup Monterey Jack cheese, shredded

Roja (Red) Sauce

1 1/4 cups Tomato sauce

1/2 cups Chicken or vegetable broth

1 tbs ancho or guajillo chile powder

1/2 tsp Smoked paprika

1/2 tsp dried oregano (preferably Mexican)

1/2 tsp Brown sugar

3/4 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

Toppings & Sides

1/2 cup Sour cream

2 tbs pickled jalapeños, sliced

2 tsp fresh cilantro, chopped (optional)

1 cup white rice, cooked (side)

Assembly & Garnish

1 tsp cooking spray or extra oil (to coat pan)

Method

Prepare the Filling

Cook aromatics and combine

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and sauté 30 seconds until fragrant.

Add the cooked shredded chicken or browned ground beef to the skillet. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 2–3 minutes to heat through and let the spices bloom. Taste and adjust seasoning. Remove from heat and set aside.

Make the Roja (Red) Sauce

In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add 1 tablespoon ancho or guajillo chile powder and 1/2 teaspoon smoked paprika; toast briefly (15–20 seconds) while stirring to release aroma but do not burn.

Add 1 1/4 cups tomato sauce and 1/2 cup chicken or vegetable broth. Stir in 1/2 teaspoon dried oregano, 1/2 teaspoon brown sugar, and 3/4 teaspoon salt. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened. Taste and adjust salt or chile powder as needed. Keep warm.

Warm Tortillas & Prepare Cheese

Warm the 2 flour tortillas so they are pliable: microwave 15–20 seconds covered with a damp paper towel, or heat each 20–30 seconds in a dry skillet. This prevents tearing when rolling.

Have 1 cup shredded Monterey Jack cheese ready in a bowl for stuffing and topping.

Assemble Enchiladas

Preheat oven to 375°F (190°C). Lightly coat a small baking dish with cooking spray or 1 teaspoon oil.

Spoon about 1 cup of the prepared filling evenly between the two tortillas (roughly 1/2 cup filling per tortilla). Sprinkle about 1/2 cup shredded Monterey Jack inside (divide from the 1 cup). Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Pour the warm roja sauce evenly over the two rolled enchiladas, making sure they are well coated. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top.

Bake & Finish

Bake uncovered in the preheated oven for 12–15 minutes, until the cheese has melted and the sauce is bubbling at the edges.

Remove from oven and let rest 2 minutes. Spoon sour cream over the enchiladas (or serve dolloped), garnish with sliced pickled jalapeños and chopped cilantro if using.

Serve the enchiladas hot with 1 cup cooked white rice on the side.