Enchiladas Recipe

Make the sauce

In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in 2 tablespoons flour and cook 1 minute to make a roux. Add 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder; stir 30 seconds until fragrant. Whisk in 12 oz tomato sauce and 1 cup chicken broth until smooth. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon sugar if desired. Keep warm.

Cook rice

In a small saucepan, melt 1 tablespoon butter (or heat oil) over medium heat. Add 1 cup rinsed long-grain rice and toast 1 minute, stirring. Add 2 cups water or broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork, stir in zest and juice of 1 lime and 1/4 cup chopped cilantro. Keep covered and warm.

Cook bacon and aromatics

In a medium skillet over medium heat, add diced bacon and cook until the fat renders and bacon is crisp-tender, about 6–8 minutes. Remove most of the bacon if you want it crisper and leave about 1 tablespoon fat in the pan. Add 1/2 cup diced onion and 1 teaspoon minced garlic to the bacon fat and sauté 3–4 minutes until softened.

Add beans

Add 2 cups drained pinto beans, 1/2 cup diced tomatoes with chiles, 1/2 cup broth, 1/2 teaspoon cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and simmer gently 6–8 minutes so flavors meld and liquid thickens slightly. Stir in reserved bacon pieces and 2 tablespoons chopped cilantro just before serving. Keep warm.

Prepare filling

In a bowl combine 3 cups shredded cooked chicken, 1/2 cup finely chopped onion, 2 tsp minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix in 1/2 cup of the shredded cheese to help bind (reserve remaining cheese for topping). Taste and adjust seasoning.

Soften tortillas

Heat 3 tablespoons vegetable oil in a skillet over medium heat. Briefly fry each tortilla 10–15 seconds per side, just until pliable and slightly blistered (or warm them on a comal or directly over a gas flame). Transfer to paper towels to drain and keep warm wrapped in a kitchen towel to stay pliable.

Assemble enchiladas

Preheat oven to 375°F (190°C). Pour about 1/2 cup of the warm enchilada sauce into the bottom of a 9x13 or similarly sized baking dish and spread to coat. Working with one tortilla at a time, place 1/4 cup chicken filling down the center, roll tightly and place seam-side down in the baking dish. Repeat to make 9 rolled tortillas and arrange as three servings of three enchiladas each (use a 9x13 for all 9; serve three per plate).

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with remaining 1 cup shredded cheese. Bake uncovered 15–18 minutes until cheese is melted and sauce is bubbly. For a lightly browned top, place under broiler 1–2 minutes—watch closely.

Finish

Remove from oven and let rest 3 minutes. Garnish with 1/4 cup chopped cilantro and optional sour cream or lime wedges when plating.

Plate three enchiladas per serving with a scoop of cilantro lime rice and a generous portion of bacon charro beans. Add a dollop of sour cream, a lime wedge, and extra cilantro. Serve hot.