Maria's Famous Enchilada Plate Recipe
Make Maria's Famous Enchilada Plate Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchilada Sauce
Filling
Assembly & Finish
Method
Enchilada Sauce
- 1
Make the roux
Heat a medium saucepan over medium heat. Add 3 tablespoons vegetable oil. When shimmering, whisk in 3 tablespoons flour and cook, whisking constantly, 1–2 minutes until lightly golden (this removes raw flour taste).
- 2
Add spices and tomato paste
Whisk in 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Cook 30 seconds to bloom the spices and incorporate the tomato paste.
- 3
Finish the sauce
Gradually pour in 2 cups chicken or vegetable broth while whisking to avoid lumps. Bring to a gentle simmer and cook 5–7 minutes until slightly thickened. Season with 1 teaspoon salt and 1 teaspoon sugar, taste and adjust. If you like a thinner sauce, add up to 1/2 cup extra broth. Keep warm over lowest heat, stirring occasionally.
Filling
- 4
Sauté aromatics
In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1 cup finely chopped onion and cook 4–5 minutes until softened and translucent. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.
- 5
Combine filling ingredients
Add 3 cups shredded cooked chicken, 1 cup chopped drained green chiles, 1/4 cup chopped cilantro, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin to the skillet. Stir to combine and heat through 2–3 minutes. If using, stir in 4 oz softened cream cheese until melted and incorporated for a creamier filling. Remove from heat and fold in 2 cups shredded Mexican blend cheese until just combined (reserve additional shredded cheese for topping). Taste and adjust seasoning.
Assembly & Finish
- 6
Prep tortillas
Preheat oven to 375°F (190°C). Lightly oil a large skillet or griddle with 1 tablespoon vegetable oil and heat over medium. Briefly warm each tortilla 10–20 seconds per side just until pliable (or microwave a stack of 6 tortillas covered with a damp paper towel for 30 seconds). Keep tortillas covered under a towel so they stay soft.
- 7
Fill and roll enchiladas
Spread about 1/3 cup of the warm enchilada sauce on the bottom of a 9x13 inch baking dish. Place about 1/3 cup of chicken filling along the center of a softened tortilla, roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling (should make 10–12 enchiladas depending on tortilla size). Pour remaining sauce evenly over the rolled enchiladas, covering them completely. Sprinkle reserved 1 cup shredded cheese evenly over the top and add pickled jalapeños if using.
- 8
Bake
Bake in the preheated 375°F oven until sauce is bubbling and cheese is melted and lightly browned, about 18–22 minutes. For a browned top, broil 1–2 minutes, watching carefully.
- 9
Garnish & serve
Remove from oven and let rest 5 minutes. Garnish with 2 tablespoons chopped cilantro and serve with 1/2 cup sour cream and lime wedges. Serve hot as Maria's Famous Enchilada Plate alongside rice and beans if desired.