Enchilada Recipe
Corn tortilla, topped with red sauce and melted cheese.
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Ingredients
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Tortillas & Filling
Red Enchilada Sauce
Toppings & Bake
Method
Tortillas & Filling
- 1
Prepare filling
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic, shredded chicken (or other chosen filling), 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Stir and cook until heated through, 2–3 minutes. Taste and adjust seasoning. Remove from heat and set aside.
- 2
Soften tortillas
In a separate small skillet, heat 1 tablespoon vegetable oil over medium-high heat. Briefly fry each corn tortilla for 10–15 seconds per side until pliable but not browned. Transfer to a plate lined with paper towels to drain. Alternatively, wrap tortillas in a damp paper towel and microwave 30–45 seconds to soften.
Red Enchilada Sauce
- 3
Make the roux
In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, for 1–2 minutes to remove the raw flour taste and form a light roux.
- 4
Build the sauce
Stir in 3 tablespoons chili powder, 1 teaspoon oregano, 1/2 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon onion powder into the roux and cook for 30 seconds to bloom the spices. Gradually whisk in 2 cups tomato sauce and 1 cup chicken or vegetable broth until smooth. Bring to a simmer, reduce heat to low and simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Adjust heat or salt to taste. Keep warm.
Assemble & Bake
- 5
Preheat and prepare baking dish
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spoon about 1/2 cup of the warm red enchilada sauce into the bottom of the dish and spread to coat.
- 6
Fill tortillas
Working with one tortilla at a time, dip or brush each softened tortilla lightly in the warm red sauce (this prevents tearing and adds flavor). Place 2–3 tablespoons of the prepared filling down the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish. Repeat with all tortillas; you should have 12 rolled enchiladas in the dish.
- 7
Top and bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well coated. Sprinkle 2 1/2 cups of the shredded cheese evenly over the top. Cover the dish loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 5–7 minutes, or until the cheese is melted and bubbly.
- 8
Finish and serve
Remove from oven and let rest 5 minutes. Sprinkle with the remaining 1/2 cup shredded cheese (or the optional queso fresco), chopped cilantro, and dollops of sour cream if desired. Serve hot with lime wedges on the side.