Enchiladas Recipe

Prep protein

If using chicken: shred cooked chicken (rotisserie or poached). If using beef: brown 1 lb ground beef in a skillet, drain excess fat, then proceed.

Heat a large skillet over medium heat and add 1 tablespoon oil if pan is dry. Add the chopped onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add the shredded chicken or cooked ground beef to the skillet along with the drained diced tomatoes with chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper. Stir and cook 2–3 minutes until heated through and flavors meld.

Remove from heat and stir in chopped cilantro if using. Taste and adjust seasoning. Set filling aside.

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat until shimmering.

Whisk in 2 tablespoons flour and cook, stirring constantly, 1–2 minutes to form a roux and remove the raw flour taste.

Reduce heat to low and whisk in 3 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Cook 20–30 seconds to bloom the spices.

Whisk in 2 tablespoons tomato paste until combined, then slowly whisk in 2 cups vegetable or chicken broth to avoid lumps.

Increase heat to medium and bring sauce to a simmer, whisking frequently. Simmer 5–7 minutes until slightly thickened. Season with 3/4 teaspoon salt, taste and adjust. Keep warm; if sauce gets too thick, thin with a few tablespoons of broth.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Warm the tortillas to make them pliable: either wrap in a damp paper towel and microwave 30–60 seconds, or heat a skillet with 1–2 teaspoons oil and warm each tortilla 15–20 seconds per side. Keep tortillas covered with a cloth to stay soft.

Pour about 1/2 cup of the warm enchilada sauce into the bottom of the prepared baking dish and spread to coat evenly.

Assemble enchiladas: place about 1/4 cup of the meat filling down the center of each tortilla, top with 2–3 tablespoons shredded cheese, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

When dish is full, pour remaining enchilada sauce evenly over the rolled enchiladas, covering them. Sprinkle the remaining shredded cheese evenly over the top.

Bake uncovered in preheated oven 15–20 minutes, until cheese is melted and bubbly and edges begin to brown. For a browned top, switch to broil for 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes. Garnish with sour cream, cilantro leaves, and sliced green onions if desired. Serve hot.