Tips To Prepare Enchilada Recipes Mexican The Best

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Enchiladas are a vibrant and delicious Mexican dish that’s perfect for feeding a crowd or enjoying a satisfying weeknight meal. They consist of corn tortillas filled with savory ingredients like meat, cheese, or vegetables, then smothered in a rich sauce and baked until golden brown. The beauty of enchiladas lies in their versatility – you can customize them with various fillings, sauces, and toppings to suit your taste preferences.

This guide delves into the world of enchiladas, providing you with everything you need to create restaurant-worthy versions at home. We’ll explore the key ingredients, detailed step-by-step directions, and essential nutrition information. So, get ready to whip up a batch of these Mexican marvels!

Authentic Mexican Enchiladas
Authentic Mexican Enchiladas


For the tortillas:

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup warm water (plus additional water if needed)
  • 1 tablespoon vegetable oil (for cooking)
  • For the filling (choose one):
  • Chicken Enchiladas:
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (10-ounce can) diced green chiles
  • 1 cup shredded cheddar cheese
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • Salt and pepper to taste
  • Vegetarian Enchiladas:
  • 1 (15-ounce can) black beans, rinsed and drained
  • 1 (15-ounce can) corn, drained
  • 1 cup shredded pepper jack cheese
  • ½ cup chopped bell peppers (any color)
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • For the sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 2 cups crushed tomatoes (canned diced tomatoes work well)
  • 1 cup chicken broth (or vegetable broth for vegetarian option)
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste
  • For assembly:
  • Chopped fresh cilantro (optional, for garnish)
  • Sour cream (optional, for garnish)
  • Diced avocado (optional, for garnish)

  • Directions:

    1. Make the tortillas:

  • Combine flour and salt in a large bowl. Slowly add warm water, mixing until a soft dough forms. Knead on a lightly floured surface for 5 minutes, adding additional water a tablespoon at a time if the dough is too dry.
  • Form the dough into a ball, cover with plastic wrap, and let rest for 30 minutes.
  • Divide the dough into 12 equal balls. Roll each ball into a thin circle using a rolling pin dusted with flour. Heat a griddle or large skillet over medium heat. Cook each tortilla for about 30 seconds per side, or until lightly browned. Keep the tortillas warm in a clean dish towel.

  • 2. Prepare the filling (choose your preferred option):

  • Chicken Enchiladas: Combine shredded chicken, green chiles, cheese, onion, garlic, chili powder, cumin, salt, and pepper in a bowl. Mix well.
  • Vegetarian Enchiladas: Combine black beans, corn, cheese, bell peppers, onion, garlic, chili powder, smoked paprika, salt, and pepper in a bowl. Mix well.

  • 3. Make the sauce:

  • Heat olive oil in a saucepan over medium heat. Add flour and whisk constantly for 1 minute.
  • Slowly whisk in crushed tomatoes, chicken broth (or vegetable broth), chili powder, oregano, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

  • 4. Assemble the enchiladas:

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  • Spread a thin layer of sauce on the bottom of the dish.
  • Place a spoonful of filling in the center of a warm tortilla. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  • Pour the remaining sauce over the enchiladas, ensuring they are evenly coated.
  • Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.