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Best Enchiladas

best-enchilada-recipes
best-enchilada-recipe

Best Enchiladas Recipe

Heat the remaining cup of enchilada sauce while the enchiladas bake.

Heat the oven and pop the baking tray. Adjust oven rack to middle position and heat oven to 450 degrees. Lightly spray 13 by 9-inch baking dish with vegetable oil spray and set aside.

Mix and heat filing. Combine beans, ½ cup enchilada sauce, and chiles together in microwave-safe bowl and cover with plastic wrap. Microwave on high until hot, 1 to 3 min­utes. Stir cilantro and 1 ½ cups cheese into chicken mixture; set aside.

Warm tortillas. Place tortillas on a tray and place in a preheated oven at 300 degrees for a few minutes.

Enchiladas Recipe – Assemble

Arrange warm tortillas on clean work service. Divide the meat mixture evenly among tortillas about 1/4 cup of filling per enchilada and spread evenly down center of each. Tightly roll tortilla around filling. Place seam-side down in prepared baking dish.

Top enchiladas. Lightly spray enchiladas with vegetable oil spray. Pour 1 cup of enchilada sauce over enchiladas to coat. Sprinkle remaining cheese over enchiladas.

Bake and serve. Cover baking dish with foil and bake until heated thoroughly – about 10 minutes. Remove foil and continue to bake until cheese is completely melted – about 5 minutes. Heat remaining cup of enchilada sauce in a covered contained until hot. Serve with warmed sauce and lime wedges.

Enchiladas Recipe – Ingredients

2 cups finely shredded cooked chicken, beef, or pork
3/4 cup refried beans
2 1/2 cups enchilada sauce (see note)
1 (4-ounce) can chopped green chiles, drained
1/2 cup minced fresh cilantro
3 cups shredded cheddar cheese
12 (6-inch) soft corn tortillas lime wedges, for serving

Enchilada Recipe – Sauce

Heat oil in 12 inch pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened – about 5 minutes. Stir in garlic, chili powder, cumin, and sugar. Cook until fragrant, about 30 seconds. Stir in tomato sauce and water. Bring to simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste, and strain through fine-mesh strainer for smoother sauce.

Enchilada Recipe – Sauce

1 tablespoon vegetable oil
1 onion, minced
Salt and pepper
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
2 (8-ounce) cans of tomato sauce
1/2 Cup water

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