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Enchilada Recipe

Name: Mitla Cafes Enchilada Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbs vegetable oil; 2 tbs all-purpose flour; 3 tsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tbs tomato paste; 2 cups low-sodium chicken broth; 1 tsp salt; 1 tsp black pepper; 1 tsp brown sugar; 4 cups cooked shredded chicken (or cooked shredded beef/pork); 1 cup onion, finely chopped; 2 tsp garlic, minced; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh or frozen, thawed); 0.5 cup green chiles, diced (mild or hot); 0.25 cup fresh cilantro, chopped; 1 tbs lime juice; 0.5 tsp salt; 0.5 tsp black pepper; 10 count corn or flour tortillas (6–8 inch); 2 cups shredded cheddar cheese (or Mexican blend); 0.5 cup crumbled queso fresco or cotija; 0.5 cup sour cream or Mexican crema; 0.25 cup sliced green onions; 0.25 cup fresh cilantro leaves; 2 tbs pickled jalapeños (optional)

Inspired by Mitla Cafe

Time1h

Serves4

Make Enchilada 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

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

3 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp Smoked paprika

2 tbs tomato paste

2 cups low-sodium chicken broth

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Brown sugar

Filling

4 cups cooked shredded chicken (or cooked shredded beef/pork)

1 cup Onion, finely chopped

2 tsp Garlic, minced

1 cup canned black beans, drained and rinsed

1 cup corn kernels (fresh or frozen, thawed)

1/2 cup green chiles, diced (mild or hot)

1/4 cup Fresh cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Assembly & Toppings

10 count corn or flour tortillas (6–8 inch)

2 cups shredded cheddar cheese (or Mexican blend)

1/2 cup crumbled queso fresco or cotija

1/2 cup sour cream or Mexican crema

1/4 cup sliced green onions

1/4 cup Fresh cilantro leaves

2 tbs pickled jalapeños (optional)

1 tbs cooking oil for warming tortillas

Method

Enchilada Sauce

Heat 2 tablespoons oil in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, until lightly browned, about 1–2 minutes.

Stir in 3 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano and 1 teaspoon smoked paprika; cook 30 seconds to bloom the spices.

Add 2 tablespoons tomato paste and stir to combine, cooking 1 minute. Slowly whisk in 2 cups chicken broth until smooth and no lumps remain.

Bring sauce to a gentle simmer and reduce heat to low; simmer 5–8 minutes until slightly thickened. Stir in 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon brown sugar. Taste and adjust seasoning. Keep warm.

Filling

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish (or similar).

In a large skillet, heat 1 tablespoon oil over medium heat. Add 1 cup chopped onion and sauté until translucent, 4–5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Add 4 cups shredded cooked chicken, 1 cup drained black beans, 1 cup corn, 1/2 cup diced green chiles and sauté just to heat through, about 2–3 minutes.

Remove skillet from heat. Stir in 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust.

Assembly & Baking

Warm tortillas briefly to make them pliable: heat a skillet over medium, brush lightly with oil, and warm each tortilla 15–20 seconds per side, keeping them covered with a kitchen towel.

Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread to coat.

Working with one tortilla at a time, place about 1/3 cup of the filling in the center of the tortilla and sprinkle with about 2 tablespoons shredded cheese. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, filling and cheese; you should get about 8–10 enchiladas depending on tortilla size.

When all enchiladas are in the dish, pour the remaining sauce evenly over the rolled enchiladas, using a spoon to cover any exposed tortilla. Sprinkle the top with the remaining shredded cheese and the 1/2 cup crumbled queso fresco.

Bake uncovered in the preheated 375°F (190°C) oven for 15–20 minutes, until cheese is melted and sauce is bubbling. For a lightly browned top, broil 1–2 minutes watching carefully.

Finishing & Serving

Let the enchiladas rest 5 minutes after removing from oven to set.

Serve 2 enchiladas per person (see servings). Top each portion with a dollop of 1/2 cup sour cream (divided), sliced green onions, remaining cilantro leaves and pickled jalapeños if using.

Store leftovers covered in refrigerator for up to 3 days; reheat covered at 350°F (175°C) until warmed through.