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Enchiladas Margaritas Recipe

Name: Mexican Margaritas Bar & Grills Enchiladas Margaritas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas; 3 cups shredded cooked chicken; 2 cups shredded Monterey Jack or Oaxaca cheese; 1 cup refried beans (optional, warmed); 3 tbs vegetable oil (for softening tortillas); 1 cup fresh cilantro, chopped; 0.5 cup white onion, finely diced; 6 count lime wedges (for serving); 1 tbs olive oil; 3 clove garlic, minced; 3 tbs tomato paste; 1 tsp chipotle in adobo, minced; 0.5 cup fresh lime juice; 0.25 cup tequila (good-quality blanco); 0.25 cup orange juice (freshly squeezed); 1 cup chicken or vegetable stock; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp granulated sugar; 1 tsp salt; 0.5 tsp black pepper; 1 cup sour cream or Mexican crema; 1 tsp fresh lime zest; 1 tbs fresh lime juice; 1 tsp coarse salt (for rim/optional); 0.25 cup pickled jalapeño slices; 0.5 cup crumbled queso fresco or cotija; 6 count thinly sliced radishes; 1 count avocado, sliced; 0.25 cup extra chopped cilantro

Inspired by Mexican Margaritas Bar & Grill

Time1h

Serves6

Make Enchiladas Margaritas 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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Enchiladas

12 count corn tortillas

3 cups shredded cooked chicken

2 cups shredded Monterey Jack or Oaxaca cheese

1 cup refried beans (optional, warmed)

3 tbs vegetable oil (for softening tortillas)

1 cup Fresh cilantro, chopped

1/2 cup white onion, finely diced

6 count Lime wedges (for serving)

Enchilada Sauce (Margarita-inspired)

1 tbs olive oil

3 clove Garlic, minced

3 tbs tomato paste

1 tsp chipotle in adobo, minced

1/2 cup Fresh lime juice

1/4 cup tequila (good-quality blanco)

1/4 cup orange juice (freshly squeezed)

1 cup chicken or vegetable stock

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp granulated sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

Margarita Crema & Garnish

1 cup sour cream or Mexican crema

1 tsp fresh lime zest

1 tbs Fresh lime juice

1 tsp coarse salt (for rim/optional)

1/4 cup pickled jalapeño slices

Optional Toppings

1/2 cup crumbled queso fresco or cotija

6 count thinly sliced radishes

1 count avocado, sliced

1/4 cup extra chopped cilantro

Method

Enchiladas

Preheat and prepare tortillas

Preheat the oven to 375°F (190°C). Pour 3 tablespoons vegetable oil into a skillet and heat over medium. Lightly brush or briefly fry each corn tortilla (about 10–15 seconds per side) in the hot oil to make them pliable; transfer to paper towels to drain.

Assemble filling

In a large bowl, combine shredded chicken, 1 1/2 cups shredded cheese, warmed refried beans (if using), chopped cilantro (reserve 2 tablespoons for garnish), and diced white onion. Season with 1/2 teaspoon salt and a pinch of black pepper; mix until evenly combined.

Fill and roll

Spoon about 2–3 tablespoons of the chicken mixture down the center of each softened tortilla. Roll tightly and place seam-side down in a 9x13-inch baking dish lightly coated with a thin layer of the enchilada sauce (about 1/4 cup) to prevent sticking.

Top and bake

Pour the remaining enchilada sauce evenly over the rolled enchiladas, covering them. Sprinkle the remaining 1/2 cup of shredded cheese over the top. Bake uncovered for 18–22 minutes, until sauce is bubbling and cheese is melted and beginning to brown slightly. Remove from oven and let rest 5 minutes before finishing.

Enchilada Sauce (Margarita-inspired)

Make the sauce while preparing tortillas. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 3 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to deepen flavor.

Add 1 teaspoon minced chipotle in adobo, 1 teaspoon ground cumin, and 1 teaspoon dried oregano; cook 30 seconds to bloom the spices.

Carefully pour in 1/4 cup tequila and 1/4 cup orange juice (stand back briefly as it may sizzle). Allow alcohol to reduce for 1 minute, stirring.

Add 1/2 cup fresh lime juice and 1 cup chicken or vegetable stock, whisking to combine. Simmer the sauce gently for 6–8 minutes until slightly reduced and cohesive.

Season with 1 teaspoon salt, 1 teaspoon granulated sugar, and 1/2 teaspoon black pepper. Taste and adjust: add a little more lime or sugar if you want brighter or sweeter notes. Remove from heat and let cool slightly before using to assemble enchiladas.

Margarita Crema & Garnish

Make the crema: In a small bowl, whisk together 1 cup sour cream, 1 teaspoon lime zest, and 1 tablespoon fresh lime juice until smooth. Season to taste with a pinch of coarse salt. Transfer to a squeeze bottle or small piping bag for drizzling, or simply spoon over the finished enchiladas.

Garnish and serve: After enchiladas rest 5 minutes, drizzle the margarita crema over them, sprinkle reserved cilantro, crumbled queso fresco or cotija, sliced radishes, pickled jalapeños, and sliced avocado as desired. Serve with lime wedges on the side.