Enchiladas Recipe
Make Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Enchilada Sauce
Assembly & Toppings
Method
Filling
- 1
Cook aromatics
Heat 2 tbs oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown the meat
Increase heat to medium-high. Add the ground beef (or shredded chicken/pork) and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon in the pan for flavor.
- 3
Season and finish filling
Reduce heat to medium. Stir in 1 tsp cumin, 1 tsp chili powder, 0.5 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Mix in the tomato paste and cook 1–2 minutes. Pour in 1/2 cup broth, scrape up browned bits, and simmer until slightly thickened, about 3–4 minutes. Remove from heat and stir in chopped cilantro and 1 tbs lime juice if using. Taste and adjust seasoning.
Enchilada Sauce
- 4
Make roux
In a medium saucepan, heat 2 tbs oil over medium heat. Whisk in 2 tbs flour and cook, whisking constantly, 1–2 minutes until the raw flour smell cooks out but before it browns.
- 5
Add spices and liquids
Whisk in 3 tbs chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, and 1 tsp salt. Gradually whisk in 2 cups tomato sauce and 1 cup water or broth until smooth.
- 6
Simmer sauce
Bring sauce to a simmer, reduce heat to low, and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or chili to preference. Keep warm.
Assembly & Baking
- 7
Preheat oven and prepare dish
Preheat oven to 375°F (190°C). Spread about 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
- 8
- 9
Fill and roll
Place about 2–3 tbs of the meat filling down the center of a tortilla, sprinkle with 1–2 tbs shredded cheese, then roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas (you should get about 8–10 enchiladas depending on filling).
- 10
Top and bake
Pour remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle with the remaining shredded cheese (reserve a small handful for garnish if desired). Cover the dish with foil and bake for 15 minutes. Remove foil and bake 5–8 minutes more until cheese is melted and edges bubble.
- 11
Garnish and serve
Let the enchiladas rest 5 minutes. Garnish with sour cream, sliced green onions, extra cilantro, and pickled or fresh jalapeños as desired. Serve hot.