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Restaurants›Mitla Cafe›Enchiladas Recipe

Enchiladas Recipe

Name: Mitla Cafes ENCHILADAS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded beef or chicken; 1 tbs vegetable oil; 1 each medium onion, finely chopped; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh cilantro, chopped (optional); 2 tbs vegetable oil; 2 tbs all-purpose flour; 3 tbs chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp salt; 2 cups tomato sauce; 1 cups beef or chicken broth (low sodium); 1 tsp apple cider vinegar or white vinegar; 0.5 tsp granulated sugar (optional, to balance acidity); 12 each corn or flour tortillas (6-8 inch); 3 cups shredded cheese (cheddar, Monterey Jack, or blend); 2 tbs cooking oil for softening tortillas (optional); 0.5 cups sour cream (for serving); 0.25 cups sliced green onions; 0.25 cups chopped cilantro (for garnish); 2 tbs sliced pickled jalapeños (optional)

Inspired by Mitla Cafe

Time1h

Serves6

Shredded Beef/Chicken & Cheese

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Ingredients

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Filling

3 cups cooked shredded beef or chicken

1 tbs Tuscany sunflower oil

1 each medium onion, finely chopped

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups fresh cilantro, chopped (optional)

Enchilada Sauce

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

3 tbs Chili powder

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp Celtic sea salt

2 cups Tomato sauce

1 cups beef or chicken broth (low sodium)

1 tsp apple cider vinegar or white vinegar

1/2 tsp granulated sugar (optional, to balance acidity)

Assembly & Toppings

12 each corn or flour tortillas (6-8 inch)

3 cups shredded cheese (cheddar, Monterey Jack, or blend)

2 tbs cooking oil for softening tortillas (optional)

1/2 cups sour cream (for serving)

1/4 cups sliced green onions

1/4 cups chopped cilantro (for garnish)

2 tbs sliced pickled jalapeños (optional)

Method

Filling

If using leftover or precooked beef or chicken, shred it finely with forks. Measure approximately 3 cups.

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant.

Stir in the shredded meat, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper. Cook 3–4 minutes, stirring, until heated through and flavors combine.

Remove from heat and stir in 1/4 cup chopped cilantro if using. Taste and adjust salt/seasoning. Keep warm while you make the sauce.

Enchilada Sauce

In a saucepan over medium heat, warm 2 tablespoons vegetable oil until shimmering.

Whisk in 2 tablespoons flour and cook, stirring constantly, 1–2 minutes to make a roux without browning (this removes the raw flour taste).

Add 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried oregano. Stir to combine and cook 30 seconds to bloom the spices.

Slowly whisk in 2 cups tomato sauce and 1 cup broth, smoothing lumps. Bring to a gentle simmer.

Stir in 1 teaspoon vinegar and 1/2 teaspoon sugar (optional). Simmer uncovered 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt.

Remove from heat and keep warm. If sauce becomes too thick, thin with a tablespoon or two of broth.

Assembly & Bake

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

Soften tortillas to prevent cracking: either warm them on a dry skillet 10–15 seconds per side, wrap in a clean towel to keep pliable, or lightly brush each with the 2 tablespoons oil and warm 20 seconds per side in a skillet.

Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread into a thin even layer.

Assemble enchiladas: place 2–3 tablespoons of the shredded meat filling down the center of a tortilla, sprinkle about 2 tablespoons shredded cheese over the filling. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (you should have 10–12 enchiladas depending on filling amount).

When the dish is filled, spoon remaining sauce evenly over the rolled enchiladas, covering them completely. Sprinkle the remaining shredded cheese (about 1–1 1/2 cups) evenly over the top.

Bake in the preheated oven 15–20 minutes, or until the cheese is melted and the sauce is bubbly.

If you prefer a browned top, switch to broil for 1–2 minutes—watch carefully to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with sliced green onions, chopped cilantro and pickled jalapeños if desired. Serve with sour cream.