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Irene's Special Recipe

Name: Mitla Cafes Irene's Special Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 count corn tortillas; 2 cups shredded cooked chicken; 1.5 cups shredded cheddar or Mexican blend cheese; 2 tbs vegetable oil (for softening tortillas); 0.5 tsp salt; 2 cups store-bought enchilada sauce (red); 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 cups sour cream; 2 cups shredded lettuce (iceberg or romaine); 1 cup diced tomato; 2 tbsp sliced green onion (optional); 2 count ripe avocados; 1 tbs fresh lime juice; 2 tbsp finely chopped red or white onion; 2 tbsp finely chopped cilantro; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp diced jalapeño (optional); 3 cups mixed salad greens; 0.5 cup cucumber, thinly sliced; 1 cup cherry tomatoes, halved; 1 tbs olive oil; 1 tsp red wine vinegar; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Mitla Cafe

Time55m

Serves4

Enchilada with Sour Cream, Lettuce, Tomato, Guacamole and Salad

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Ingredients

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Enchiladas

8 count corn tortillas

2 cups shredded cooked chicken

1 1/2 cups shredded cheddar or Mexican blend cheese

2 tbs vegetable oil (for softening tortillas)

1/2 tsp Celtic sea salt

Enchilada Sauce

2 cups store-bought enchilada sauce (red)

1/2 tsp Ground cumin

1/2 tsp Chili powder

Toppings

1/2 cups Sour cream

2 cups shredded lettuce (iceberg or romaine)

1 cup diced tomato

2 tbsp sliced green onion (optional)

Guacamole

2 count ripe avocados

1 tbs Fresh lime juice

2 tbsp finely chopped red or white onion

2 tbsp finely chopped cilantro

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp diced jalapeño (optional)

Salad (side)

3 cups mixed salad greens

1/2 cup cucumber, thinly sliced

1 cup Cherry tomatoes, halved

1 tbs olive oil

1 tsp red wine vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Enchiladas

Prepare filling

In a bowl, combine the shredded cooked chicken with 1/2 cup of the shredded cheese and 1/4 teaspoon salt. Mix until evenly combined. This will be the filling for the enchiladas.

Soften tortillas

Heat a large skillet over medium heat and add 2 tablespoons vegetable oil. Briefly fry each tortilla about 10–15 seconds per side until pliable but not crisp. Drain briefly on paper towels to remove excess oil.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spoon about 3 tablespoons of the chicken filling onto the center of each softened tortilla, roll tightly, and place seam-side down in a 9x13-inch baking dish. Repeat for all tortillas. Pour 1 cup of enchilada sauce evenly over the filled tortillas, spooning sauce into gaps so tortillas are mostly covered. Sprinkle the remaining 1 cup of sauce over the top if desired, then top with the remaining 1 cup of shredded cheese.

Bake

Bake uncovered in the preheated oven for 18–22 minutes, until cheese is melted and sauce is bubbling. If you prefer a slightly browned top, broil for 1–2 minutes while watching closely.

Enchilada Sauce

While assembling enchiladas, combine the store-bought enchilada sauce with 1/2 teaspoon chili powder and 1/2 teaspoon ground cumin in a small saucepan. Warm over low heat for 3–5 minutes, stirring occasionally, to meld flavors. Pour warm sauce over assembled enchiladas before baking (see Enchiladas directions).

Guacamole

Halve, pit, and scoop the flesh of 2 ripe avocados into a bowl. Mash with a fork to your preferred texture (chunky or smooth). Add 1 tablespoon lime juice, 2 tablespoons chopped onion, 2 tablespoons chopped cilantro, 1 teaspoon diced jalapeño (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine and taste; adjust salt or lime as needed. Keep covered and refrigerated until serving to prevent browning.

Toppings

When enchiladas are out of the oven, let rest 3 minutes. Dollop or pipe 1/2 cup sour cream across the top or serve in a small bowl for guests to add their own. Top with shredded lettuce (2 cups), diced tomato (1 cup), and sliced green onion (2 tablespoons) distributed evenly over the enchiladas. The lettuce and tomato add freshness and crunch; add sour cream just before serving so it stays cool.

Salad (side)

In a medium bowl, combine 3 cups mixed salad greens, 1/2 cup sliced cucumber, and 1 cup halved cherry tomatoes. Whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; drizzle over salad and toss gently to coat. Serve the salad alongside the enchiladas and guacamole.