Enchilada Recipe
house made tortillas, filled, rolled, and dressed with red, green or white sauce, fresh lime, refried beans and Spanish rice; choice of cheese or chicken (chicken breast, Iowa sweet corn)
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Ingredients
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Tortillas
Filling
Sauces
Sides
Method
Tortillas
- 1
Prepare the Tortilla Dough
In a mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and water, and mix until a dough forms. Knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Cook the Tortillas
Divide the dough into small balls and roll each ball into a thin round shape. Heat a skillet over medium heat and cook each tortilla for about 1-2 minutes on each side until lightly browned. Set aside.
Filling
- 3
Prepare the Filling
In a large bowl, combine the shredded chicken, Iowa sweet corn, and cheddar cheese. Mix well until all ingredients are evenly incorporated.
Assemble the Enchiladas
- 4
Fill and Roll the Tortillas
Take a tortilla and spread a layer of refried beans down the center. Add a generous amount of the chicken and corn filling. Roll the tortilla tightly to enclose the filling and place seam side down in a baking dish.
- 5
Add the Sauce
Once all enchiladas are assembled, pour the desired sauce (red, green, or white) over the top, ensuring they are well covered.
Final Bake
- 6
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until bubbly.
Serve
- 7
Plating
Serve the enchiladas hot, garnished with fresh lime wedges and a side of Spanish rice.
