Loaded Enchilada Recipe

Prepare filling

If using shredded chicken: season it with 1/2 tsp salt and 1/4 tsp black pepper and warm in a skillet for 2–3 minutes. If using ground beef: cook 1 lb in a skillet until browned, drain, then season with 1/2 tsp salt and 1/4 tsp pepper and 1/2 cup of salsa roja; simmer 3 minutes.

Soften tortillas

Heat a 12-inch skillet over medium heat and add 1 teaspoon vegetable oil. Lightly fry each corn tortilla for about 10–12 seconds per side until pliable (do not brown heavily). Alternatively, wrap tortillas in damp paper towels and microwave 30–45 seconds. Keep warm stacked under a towel.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spread 1/2 cup salsa roja in the bottom of a 9x13-inch baking dish. Place about 1/4 cup of the shredded chicken (or seasoned beef) and 1 tablespoon black beans (if using) across the center of a tortilla, sprinkle 2 tablespoons queso blanco, then roll tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling, arranging them snugly in the dish.

Sauce and cheese

Pour remaining salsa roja evenly over the rolled enchiladas, making sure they are well coated. Sprinkle the remaining queso blanco evenly across the top. Cover the dish with foil.

Bake

Bake covered for 15 minutes, then remove foil and bake 5–7 more minutes until cheese is melted and bubbly and edges begin to brown slightly. Remove from oven and let rest 3–5 minutes.

While enchiladas rest, prepare toppings: place shredded lettuce in a small bowl and season with a light squeeze of lime and a pinch of salt if desired.

Spoon pico de gallo into a serving bowl or place directly on the plated enchiladas.

Top the baked enchiladas with dollops of sour cream (about 2 tablespoons per serving), scatter crumbled queso fresco over the top, and sprinkle chopped cilantro.

Add shredded lettuce alongside or on top for crunch, and serve lime wedges on the side for squeezing. Optionally add extra salsa roja or warm sauce if desired.