Enchilada Plate Recipe

Prepare filling

If making chicken enchiladas: combine shredded cooked chicken, 1 cup of the cheese blend, chopped onion, minced garlic, salt, and pepper in a bowl. For cheese enchiladas: combine 1.75 cups of the cheese blend with the chopped onion, minced garlic, salt, and pepper.

Warm tortillas

Heat 1 tablespoon vegetable oil in a skillet over medium-high. Quickly warm each tortilla 10–15 seconds per side until pliable (or wrap stack in a damp towel and microwave 30 seconds). Keep warm under a towel to prevent tearing.

Assemble enchiladas

Spread about 2 tablespoons of your chosen sauce (reserve extra for topping) across the bottom of a 9x13-inch baking dish to prevent sticking. Place 3 warmed tortillas on a flat surface, divide the filling into six portions (about 1/3 cup each), place the filling along one edge of each tortilla, roll tightly, and place seam-side down in the prepared dish (two enchiladas per plate — this recipe makes 6 for 3 plates).

Top and bake

Spoon remaining sauce over the rolled enchiladas to coat evenly, sprinkle remaining 1/4–1/2 cup cheese on top. Bake in a preheated 350°F (175°C) oven for 12–15 minutes until heated through and cheese is melted. Remove and let rest 3 minutes before plating.

Preheat broiler or roast tomatillos and poblano halves until charred (about 5–8 minutes under broiler), or boil tomatillos 5 minutes. In a blender, combine roasted tomatillos, peeled poblanos, quartered onion, cilantro, garlic, broth, olive oil, and salt; blend until smooth. Taste and adjust salt. Warm sauce in a small saucepan over low heat for 5 minutes before using on enchiladas.

Whisk together sour cream, lemon juice, lemon zest, milk (if needed to thin), salt, and pepper until smooth. Chill briefly or keep at room temperature; do not boil. Spoon over enchiladas after baking or serve on the side.

Combine diced tomatoes, chopped onion, cilantro, minced jalapeño if using, lime juice, and salt in a bowl. Let sit 10–15 minutes for flavors to meld. Use fresh as a topping or side for enchiladas.

In a small saucepan over low heat, melt butter and stir in flour to make a thin roux 30 seconds. Slowly whisk in milk, bring to a gentle simmer, then add shredded cheeses and diced green chiles. Stir constantly until smooth; if too thick, add additional milk 1 tablespoon at a time until desired consistency. Keep warm; spoon over enchiladas.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring, until rice is lightly golden, 3–4 minutes. Add chopped onion and garlic and cook 1 minute. Stir in tomato sauce, broth, cumin, and salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes; fluff with fork before serving.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Sauté chopped onion 2–3 minutes until translucent, add garlic and cumin and cook 30 seconds. Add drained black beans and 2–3 tablespoons water or broth, stir and warm 3–4 minutes until heated through. Mash a few beans lightly with the back of a spoon if desired for creaminess. Stir in lime juice and salt, adjust seasoning, and keep warm.

Place two enchiladas on each plate with about 1/2 cup Mexican rice and 1/3–1/2 cup black beans. Spoon additional sauce over enchiladas if desired. Sprinkle chopped cilantro over the plate and serve with lime wedges on the side.