Mchugh Bites Recipe

Prepare filling

In a medium bowl combine shredded chicken, shredded cheddar, chopped onion, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly combined. Taste and adjust seasoning.

Soften tortillas

Warm a skillet over medium heat and add 3 tablespoons vegetable oil. Lightly fry each corn tortilla for about 10 seconds per side until pliable but not browned. Alternatively, wrap tortillas in damp paper towel and microwave 30–45 seconds. Stack warmed tortillas under a towel to keep flexible.

Roll enchiladas

Place about 2–3 tablespoons of the filling mixture near the bottom third of each tortilla, roll tightly and place seam-side down on a sheet pan. Repeat until all tortillas are filled and rolled. You should have 12 rolled enchiladas.

Make the roux

In a medium saucepan heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute, stirring, to remove raw flour taste.

Add spices and liquids

Stir in 1.5 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1/2 teaspoon oregano and cook 30 seconds until fragrant. Add 2 tablespoons tomato paste and stir to combine.

Simmer sauce

Slowly whisk in 2 cups broth until smooth. Bring to a simmer and cook 6–8 minutes, whisking occasionally, until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon sugar (optional). Keep warm until ready to serve.

Cut enchiladas

Using a sharp chef's knife or bench scraper, cut each rolled enchilada into 3 equal bite-sized pieces. You will have approximately 36 bites from 12 enchiladas.

Prepare batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Gradually whisk in 1 cup cold water until you have a smooth, slightly thick batter that will cling to the enchilada pieces (adjust with a tablespoon more water or flour if needed).

Heat oil

Pour about 3–4 inches of vegetable oil into a deep pot or fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Batter and fry

Working in small batches (6–8 pieces at a time), dip each enchilada bite into the batter to coat completely, allowing excess to drip off, then carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes, turning once. Do not overcrowd the pot. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels.

Keep warm

Place finished bites in a single layer on a sheet pan in a 200°F (95°C) oven to keep warm and crisp while you fry remaining batches.

Plate 6–8 warm enchilada bites per serving onto a platter. Drizzle or serve with the warm house enchilada sauce for dipping and a dollop of sour cream on the side.

Sprinkle chopped cilantro and sliced green onions over the bites. Serve with lime wedges so diners can squeeze fresh lime over the bites before eating.

Serve immediately so the exterior stays crisp and the interior remains hot and melty.