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Enchiladas Michoacanas Recipe

Name: Mexican Margaritas Bar & Grills Enchiladas Michoacanas Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.25 lb ground beef (80/20); 0.25 cup yellow onion, finely chopped; 0.5 tsp garlic, minced; 0.25 cup canned crushed tomatoes; 0.25 cup beef broth; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp salt; 0.125 tsp black pepper; 1 piece corn or flour tortillas (6-inch); 0.5 cup shredded Mexican melting cheese blend (or cheddar/Monterey Jack); 1 tsp vegetable oil (for warming tortillas); 0.25 cup cooked shredded chicken; 0.0625 cup white onion, finely chopped; 1 tsp cilantro, chopped; 0.125 tsp salt; 0.25 cup canned tomatillos, drained and roughly chopped; 0.25 piece jalapeño, stemmed and seeded (optional for medium heat); 0.5 clove garlic, whole; 0.5 tsp vegetable oil; 1 piece corn or flour tortilla (6-inch); 1 tsp unsalted butter; 1 tsp all-purpose flour; 0.25 cup milk; 0.5 cup shredded Mexican blending cheese (or cheddar/Monterey Jack); 0.0625 tsp salt; 0.0625 tsp black pepper; 0.25 cup tomatillos, halved if large; 0.0625 cup onion, roughly chopped; 0.25 tbsp cilantro, chopped

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves1

One beef enchilada covered with melted cheese sauce and one chicken enchilada covered with green sauce. Topped with sour cream. Served with Spanish rice.

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Ingredients

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Beef Enchilada (Red Sauce and Cheese)

1/4 lb ground beef (80/20)

1/4 cup yellow onion, finely chopped

1/2 tsp Garlic, minced

1/4 cup canned crushed tomatoes

1/4 cup beef broth

1/2 tsp Chili powder

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 piece corn or flour tortillas (6-inch)

1/2 cup shredded Mexican melting cheese blend (or cheddar/Monterey Jack)

1 tsp vegetable oil (for warming tortillas)

Chicken Enchilada (Green Sauce)

1/4 cup cooked shredded chicken

0.063 cup white onion, finely chopped

1 tsp cilantro, chopped

1/8 tsp Celtic sea salt

1/4 cup canned tomatillos, drained and roughly chopped

1/4 piece jalapeño, stemmed and seeded (optional for medium heat)

1/2 clove garlic, whole

1/2 tsp Tuscany sunflower oil

1 piece corn or flour tortilla (6-inch)

Cheese Sauce (for Beef Enchilada Topping)

1 tsp Unsalted butter

1 tsp 00 bread flour

1/4 cup Milk

1/2 cup shredded Mexican blending cheese (or cheddar/Monterey Jack)

0.063 tsp Celtic sea salt

0.063 tsp black pepper

Green Sauce (Salsa Verde) for Chicken Enchilada

1/4 cup tomatillos, halved if large

0.063 cup onion, roughly chopped

1/4 tbsp cilantro, chopped

1/4 piece jalapeño (seeded for less heat)

1/2 clove Garlic clove

1/2 tsp Fresh lime juice

1/8 tsp Celtic sea salt

Toppings and Sides

1 tbsp Sour cream

0.063 cup additional shredded cheese (optional)

1/2 cup Spanish rice (prepared)

1 tsp fresh cilantro leaves (garnish)

1 piece lime wedges (optional)

Method

Beef Enchilada (Red Sauce and Cheese)

Cook beef filling

Heat a small nonstick skillet over medium heat. Add 1/2 tsp oil, then add the finely chopped yellow onion and sauté 1–2 minutes until translucent. Add the ground beef and break it up with a spatula. Cook until browned, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, beef broth, chili powder, cumin, salt, and pepper. Simmer 3–4 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat.

Warm tortilla and assemble

Warm 1 teaspoon vegetable oil in a separate small skillet over medium-high just until shimmering. Briefly warm the 6-inch tortilla 10–15 seconds per side until pliable (or microwave 10–15 seconds wrapped in a damp paper towel). Place warmed tortilla on a plate, spoon the beef filling (about 3–4 tablespoons) down the center, sprinkle a tablespoon of shredded cheese inside if desired, and roll tightly. Place rolled enchilada seam-side down on an oven-safe dish or plate for topping.

Cheese Sauce (for Beef Enchilada Topping)

In a small saucepan over low heat, melt 1 tsp butter. Stir in 1 tsp flour and cook 30 seconds to make a roux. Gradually whisk in 1/4 cup milk, stirring until smooth and slightly thickened, about 1–2 minutes. Remove from heat and stir in 1/2 cup shredded cheese until melted and smooth. Season with 1/16 tsp salt and 1/16 tsp black pepper. If sauce is too thick, add up to 1 tablespoon milk to reach a pourable consistency. Pour the warm cheese sauce over the assembled beef enchilada until coated. If you prefer melted cheese rather than a sauce, sprinkle additional shredded cheese and broil 1–2 minutes to melt (watch carefully).

Chicken Enchilada (Green Sauce)

Prepare green filling

Combine the shredded cooked chicken, finely chopped white onion, 1 tsp chopped cilantro, and 1/8 tsp salt in a small bowl. Mix to combine and set aside.

Make quick salsa verde

In a blender or food processor, place 1/4 cup chopped tomatillos, 1/4 jalapeño (seeded if desired), 1/2 clove garlic, 1/16 cup (1 tablespoon) roughly chopped onion, 1/4 tbsp cilantro, 1/2 tsp lime juice, and 1/8 tsp salt. Pulse until smooth. Taste and adjust salt or lime. If mixture seems very watery, simmer in a small saucepan 1–2 minutes to reduce slightly; otherwise use as-is.

Warm tortilla and assemble

Warm the second 6-inch tortilla the same way as the beef. Place warm tortilla on a plate, spoon the chicken filling (about 3–4 tablespoons) down the center, roll tightly and place seam-side down on the serving dish. Spoon or ladle the green sauce over the chicken enchilada until covered.

Finish and Serve

Place both prepared enchiladas on a warmed plate or shallow ovenproof dish. Drizzle the cheese sauce over the beef enchilada and the green sauce over the chicken enchilada. If desired, sprinkle a small amount (1 tablespoon) of additional shredded cheese over either enchilada and briefly broil 1–2 minutes to bubble the cheese (optional).

Top each enchilada with 1 tablespoon sour cream (dollop on top or pipe in a zigzag). Garnish with fresh cilantro leaves and serve with 1/2 cup prepared Spanish rice and a lime wedge.