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Enchiladas Supreme Recipe

Name: Mexican Margaritas Bar & Grills Enchiladas Supreme Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 0.25 cups onion, finely chopped; 1 tsp garlic, minced; 1 tbs vegetable oil; 0.5 tsp cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs cotija or queso fresco (optional), crumbled; 1 cups shredded cheddar or Mexican blend; 2 tbs creamy cheese (optional) — crema or cream cheese softened; 2 tbs vegetable oil; 2 tbs all-purpose flour; 2 tbs chili powder; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 2 cups vegetable or chicken broth; 1 tsp salt; 0.5 tsp sugar (optional, to taste); 4 each corn or flour tortillas (6-inch); 1 cups shredded cheddar or Mexican blend (for topping); 0.5 cups shredded iceberg lettuce; 0.5 cups diced tomatoes; 0.5 cups sour cream; 1 tbs fresh cilantro for garnish (optional); 0.75 cups long-grain white rice; 1 tbs vegetable oil; 0.5 cups tomato sauce

Inspired by Mexican Margaritas Bar & Grill

Time50m

Serves1

One chicken and one cheese enchilada. Topped with red sauce, cheese, lettuce, tomatoes and sour cream. Served with Spanish rice.

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Ingredients

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Chicken Enchilada Filling

2 cups cooked shredded chicken

1/4 cups Onion, finely chopped

1 tsp Garlic, minced

1 tbs Tuscany sunflower oil

1/2 tsp Cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs cotija or queso fresco (optional), crumbled

Cheese Enchilada Filling

1 cups shredded cheddar or Mexican blend

2 tbs creamy cheese (optional) — crema or cream cheese softened

Red Enchilada Sauce

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

2 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Dried oregano

2 cups vegetable or chicken broth

1 tsp Celtic sea salt

1/2 tsp sugar (optional, to taste)

Assembly & Topping

4 each corn or flour tortillas (6-inch)

1 cups shredded cheddar or Mexican blend (for topping)

1/2 cups shredded iceberg lettuce

1/2 cups Diced Tomatoes

1/2 cups Sour cream

1 tbs fresh cilantro for garnish (optional)

Spanish Rice

3/4 cups Long-grain white rice

1 tbs Tuscany sunflower oil

1/2 cups Tomato sauce

1 1/4 cups Chicken or vegetable broth

1/4 cups Onion, finely chopped

1/2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp Ground cumin

Method

Chicken Enchilada Filling

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and cook until soft, about 3 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Stir in 2 cups cooked shredded chicken, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, 2–3 minutes until flavors meld and chicken is heated through. Remove from heat and stir in 2 tablespoons crumbled cotija (optional). Keep warm.

Cheese Enchilada Filling

Prepare cheese filling

In a small bowl, combine 1 cup shredded cheddar or Mexican blend with 2 tablespoons softened cream cheese or crema until well mixed. This will make the cheese easier to roll and slightly creamier.

Red Enchilada Sauce

Make the sauce

In a saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in 2 tablespoons flour and cook 1 minute to form a roux. Reduce heat to medium-low and whisk in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon dried oregano; cook 30 seconds. Gradually whisk in 2 cups chicken or vegetable broth until smooth. Bring to a simmer and cook 5–7 minutes until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon sugar (optional). Keep sauce warm; if it thickens too much, thin with a little extra broth or water.

Assembly & Baking

Prep tortillas

Preheat oven to 375°F (190°C). Lightly warm 4 tortillas in a dry skillet or microwave for 20 seconds wrapped in a damp towel to make them pliable.

Assemble enchiladas

Spread about 1/2 cup of the warm red sauce in the bottom of an 8x8-inch baking dish. Place one tortilla on a work surface. For the chicken enchilada, place about 1 cup of the chicken filling along the center and roll tightly; for the cheese enchilada, place about 1/4–1/3 cup cheese filling and roll. Repeat with remaining tortillas to make two enchiladas (you will have leftover tortillas — reserve for another use). Place rolled enchiladas seam-side down in the sauce-lined baking dish.

Top and bake

Pour remaining red sauce over the two enchiladas, covering them evenly (about 3/4–1 cup sauce). Sprinkle 1 cup shredded cheese over the top. Bake in the preheated oven 12–15 minutes, until cheese is melted and sauce is bubbly. If you prefer browned cheese, place under the broiler 1–2 minutes—watch carefully.

Finish and garnish

Remove from oven and let rest 2 minutes. Top enchiladas with 1/2 cup shredded iceberg lettuce, 1/2 cup diced tomatoes, 1/2 cup sour cream (dollops or drizzled) and 1 tablespoon chopped cilantro if using. Serve immediately with Spanish rice.

Spanish Rice

Cook rice

While sauce or enchiladas are cooking, heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 3/4 cup long-grain rice and toast, stirring, 2–3 minutes until opaque and slightly golden. Add 1/4 cup finely chopped onion and 1/2 teaspoon minced garlic; sauté 1 minute. Stir in 1/2 cup tomato sauce, 1.25 cups chicken or vegetable broth, 1/2 teaspoon salt and 1/4 teaspoon ground cumin. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes, then fluff with a fork.