Enchiladas [cheese, Chicken Or Beef] Recipe
Make Enchiladas [cheese, Chicken Or Beef] 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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Sauce
Filling (choose cheese, chicken, or beef)
Assembly & Bake
Method
Sauce
- 1
Make the base roux
In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture turns a light golden color (this cooks the raw flour taste).
- 2
Add spices
Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp black pepper and 1 tsp salt. Cook for 30 seconds while whisking to bloom the spices.
- 3
Finish sauce
Slowly whisk in 2 cups tomato sauce and 1 cup chicken or beef broth until smooth. Bring to a gentle simmer, reduce heat to low and simmer 6–8 minutes until slightly thickened. Stir in 1 tsp apple cider vinegar and 1 tsp hot sauce if using. Taste and adjust salt or heat. Keep warm.
Filling (choose cheese, chicken, or beef)
- 4
Prepare aromatics
In a medium bowl combine 1/2 cup finely chopped onion and 1 tsp minced garlic. If using raw onion you can sauté briefly in 1 tsp oil until translucent (1–2 minutes) to mellow flavor; otherwise use raw.
- 5
Prepare chosen protein or cheese filling
For cheese enchiladas: mix 3 cups shredded cheddar with the onion/garlic, 4 oz softened cream cheese (optional) and 1/4 cup chopped cilantro. Season with 1/2 tsp salt and 1/4 tsp pepper. For chicken: combine 3 cups shredded cooked chicken with the onion/garlic, 1/4 cup cilantro, 1/2 tsp salt and 1/4 tsp pepper; fold in 1 cup shredded cheddar if you want cheesy chicken filling. For beef: combine 3 cups cooked drained ground beef with the onion/garlic, 1/4 cup cilantro, 1/2 tsp salt and 1/4 tsp pepper; add 1 cup shredded cheddar if desired.
- 6
Taste and adjust
Taste a small amount and adjust seasoning with additional salt, pepper, or a squeeze of lime (not listed) if desired.
Assembly & Bake
- 7
- 8
Assemble enchiladas
Pour about 1 cup of the warm enchilada sauce into the bottom of the prepared dish and spread to coat evenly. Working one at a time, place 1/3 to 1/2 cup of the chosen filling down the center of a tortilla, sprinkle a little shredded cheese if desired, roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
- 9
Top and bake
Pour the remaining sauce evenly over the rolled enchiladas, making sure to cover edges so tortillas soften while baking. Sprinkle 2 cups shredded Mexican blend or additional cheddar evenly over the top. Bake uncovered in the preheated oven for 20–25 minutes, until sauce is bubbling and cheese is melted and lightly golden.
- 10
Garnish and serve
Remove from oven and let rest 5 minutes. Garnish with 1/4 cup sliced green onions, sliced jalapeños if using, and dollops of sour cream to taste. Serve hot.