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Restaurants›Porter's Restaurant and Smokehouse›Enchilada Plate Recipe

Enchilada Plate Recipe

Name: Porter's Restaurant and Smokehouses Enchilada Plate Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Mexican
Ingredients: 3 count corn or flour tortillas; 1.5 cups shredded cooked chicken (or ground beef or shredded cheese); 1 cups shredded cheddar or Mexican blend cheese; 2 tbsp vegetable oil; 0.5 tsp salt; 3 count dried ancho or guajillo chiles (for red) or roasted green chiles (for green); 1 tbsp vegetable oil; 0.25 cups onion; 1 clove garlic; 0.5 cups tomato sauce (for red) or low-sodium chicken broth (for green); 0.5 tsp cumin; 0.25 tsp oregano; 0.5 tsp salt; 1.5 cups canned pinto beans, drained (or cooked pinto beans); 1 tbsp lard or vegetable oil; 0.25 cups onion, finely chopped; 0.5 tsp salt; 0.75 cups long-grain white rice, rinsed; 1 tbsp vegetable oil; 0.25 cups tomato sauce; 1.25 cups chicken broth or water; 0.5 tsp salt; 1.5 cups tortilla chips; 0.5 cups tomatoes, diced; 2 tbsp onion, finely chopped; 1 tbsp cilantro, chopped; 1 tsp lime juice; 0.25 tsp salt; 2 tbsp sour cream; 1 tbsp sliced green onions

Inspired by Porter's Restaurant and Smokehouse

Time1h

Serves1

Three enchiladas with choice of beef, chicken, or cheese. Red or green chile. Served with refried beans, rice, chips, and salsa.

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Ingredients

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Enchiladas (makes 3)

3 count corn or flour tortillas

1 1/2 cups shredded cooked chicken (or ground beef or shredded cheese)

1 cups shredded cheddar or Mexican blend cheese

2 tbsp Tuscany sunflower oil

1/2 tsp Celtic sea salt

Red Chile Sauce (or Green Chile option)

3 count dried ancho or guajillo chiles (for red) or roasted green chiles (for green)

1 tbsp Tuscany sunflower oil

1/4 cups Onion

1 clove Garlic

1/2 cups tomato sauce (for red) or low-sodium chicken broth (for green)

1/2 tsp Cumin

1/4 tsp oregano

1/2 tsp Celtic sea salt

Refried Beans

1 1/2 cups canned pinto beans, drained (or cooked pinto beans)

1 tbsp lard or vegetable oil

1/4 cups Onion, finely chopped

1/2 tsp Celtic sea salt

Spanish Rice

3/4 cups long-grain white rice, rinsed

1 tbsp Tuscany sunflower oil

1/4 cups Tomato sauce

1 1/4 cups chicken broth or water

1/2 tsp Celtic sea salt

Chips & Salsa

1 1/2 cups tortilla chips

1/2 cups Tomatoes, diced

2 tbsp Onion, finely chopped

1 tbsp cilantro, chopped

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

Garnish (optional)

2 tbsp Sour cream

1 tbsp sliced green onions

2 tbsp crumbled queso fresco or extra shredded cheese

Method

Enchiladas (assemble and bake)

Warm tortillas

Heat a skillet over medium-high heat, brush each tortilla lightly with 1/2 tbsp vegetable oil and warm 20–30 seconds per side until pliable. Keep wrapped in a towel to stay warm.

Fill and roll

Place about 1/2 cup of chosen filling (shredded chicken, browned ground beef, or shredded cheese) down the center of each tortilla. Sprinkle about 2 tbsp shredded cheese inside each. Roll tortillas tightly and place seam-side down in a shallow baking dish for three enchiladas.

Top with sauce and bake

Pour 3/4 to 1 cup of prepared red or green chile sauce evenly over the rolled enchiladas so they are well coated. Sprinkle remaining shredded cheese over the top. Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and sauce bubbles. Remove and let rest 3 minutes.

Sprinkle with optional garnishes (sour cream, green onions, queso fresco) just before serving.

Red Chile Sauce (or Green Chile alternative)

Prepare chiles (red)

For red sauce: remove stems and seeds from dried ancho/guajillo chiles, toast lightly in a dry skillet 20–30 seconds per side until aromatic, then soak in 1 cup hot water for 15 minutes until softened. For green: use 3 roasted, peeled, seeded green chiles and skip soaking.

Blend sauce

Combine softened red chiles and soaking liquid (reserve some liquid) or roasted green chiles with 1/4 cup tomato sauce (for red) or 1/4 cup chicken broth (for green), 1/4 cup chopped onion, 1 garlic clove, cumin, oregano and salt in a blender. Puree until smooth, adding reserved chile soaking liquid or broth 1 tbsp at a time to reach a pourable consistency.

Cook sauce

Heat 1 tbsp oil in a saucepan over medium heat. Pour in the blended sauce and simmer gently 5–7 minutes, stirring occasionally, until slightly thickened and flavors meld. Adjust salt to taste. Keep warm for assembling enchiladas.

Refried Beans

Heat 1 tbsp lard or oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and cook until translucent, 3–4 minutes. Add drained pinto beans and 2–3 tbsp of water or bean liquid. Mash with a potato masher or back of a spoon until you reach a creamy but slightly chunky texture. Cook 3–4 more minutes, stirring, until heated through. Season with 1/2 tsp salt and adjust to taste.

Spanish Rice

Heat 1 tbsp oil in a small saucepan over medium heat. Add rinsed rice and toast, stirring, 2–3 minutes until edges become translucent. Stir in 1/4 cup tomato sauce and 1.25 cups chicken broth, add 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork and keep covered until serving.

Chips & Salsa

Combine diced tomatoes, 2 tbsp finely chopped onion, 1 tbsp chopped cilantro, 1 tsp lime juice and 1/4 tsp salt in a small bowl. Taste and adjust seasoning. Serve with 1.5 cups tortilla chips.

Plating

Place three enchiladas in the center of a plate. Spoon a generous portion of refried beans to one side and a scoop of Spanish rice to the other. Add chips and a small bowl or scoop of salsa on the plate. Garnish enchiladas with sour cream, green onions and queso fresco if desired. Serve hot.