Two Cheese, Chicken Or Beef Enchiladas Recipe

Prepare filling

If using chicken: shred 2–3 cups of cooked chicken (rotisserie or poached). If using beef: shred about 2–3 cups of braised chuck or flank. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until softened. Add 2 teaspoons minced garlic and sauté 30 seconds until fragrant. Stir in shredded meat, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, 1/2 tsp black pepper and 1 tablespoon lime juice. Cook 2–3 minutes to meld flavors. Stir in 1/4 cup chopped cilantro (optional). Remove from heat and set aside.

Warm tortillas

Preheat oven to 375°F (190°C). Heat remaining 1 tablespoon vegetable oil in a skillet over medium-high heat. Briefly fry each corn tortilla 10–15 seconds per side just until pliable (or warm on a dry comal/ skillet). Stack wrapped in a clean towel to keep warm. This prevents cracking when rolling.

Assemble enchiladas

Pour about 1/2 cup enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Take one warmed tortilla, spoon about 1/4 cup filling down the center, sprinkle about 2 tablespoons combined cheeses (mix Monterey Jack and cheddar) over the filling, roll tightly and place seam-side down in the dish. Repeat with remaining tortillas to make 10–12 enchiladas (depending on tortilla count), arranging them snugly in the dish.

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas, making sure to coat each one so they stay moist. Sprinkle remaining shredded cheeses evenly over the top. Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until sauce bubbles and cheese is melted and lightly golden. Let rest 5 minutes before serving.

While preparing filling, make the sauce. In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in 2 tablespoons all-purpose flour and cook 1 minute to create a roux. Add 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder and 1/2 teaspoon dried oregano; cook 30 seconds to bloom the spices. Slowly whisk in 2 cups tomato sauce and 1 cup chicken or beef broth until smooth. Bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon sugar (optional). Taste and adjust seasoning. Keep warm until ready to pour over enchiladas.

In a medium saucepan or skillet, cook diced bacon over medium heat until crisp and fat is rendered, about 6–8 minutes. Remove most of the bacon fat if excessive, leaving about 1 tablespoon. Add 1/2 cup diced onion and sauté 3–4 minutes until translucent. Add 1 teaspoon minced garlic and the diced jalapeño (if using); cook 30 seconds. Stir in 3 cups cooked pinto beans, 1 diced tomato, 1/2 cup chicken or vegetable broth, 2 tablespoons chopped cilantro, 3/4 tsp salt and 1/4 tsp black pepper. Simmer 8–10 minutes so flavors meld and liquid reduces slightly. Stir in cooked bacon pieces. Adjust seasoning and keep warm.

In a small saucepan, heat 1 tablespoon oil over medium heat. Add 1/4 cup chopped onion and sauté 2–3 minutes until translucent. Stir in 1 teaspoon minced garlic and cook 30 seconds. Add 1 cup long-grain rice and 1 tablespoon tomato paste (if using); stir to coat rice and lightly toast for 1–2 minutes. Pour in 2 cups chicken broth (or water) and 1/2 teaspoon 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 5 minutes, then fluff with fork.

Arrange 4 cups tortilla chips and 1 cup salsa in bowls for serving. Place sour cream, lime wedges and extra cilantro in small ramekins for guests to garnish enchiladas, rice and beans as desired.