A step-by-step guide to making Mexican enchiladas:
Ingredients:
- 8-10 corn tortillas
- 2 cups cooked and shredded chicken (or your choice of filling)
- 2 cups grated cheese (typically cheddar, Monterey Jack, or a blend)
- 1 cup diced onion
- 2 cups enchilada sauce (store-bought or homemade)
- 2 tablespoons vegetable oil
- Sour cream (for garnish, optional)
- Chopped fresh cilantro (for garnish, optional)
For the Enchilada Sauce (if making from scratch):
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 cups chicken or vegetable broth
Instructions:
1. Prepare the Enchilada Sauce (if making from scratch):
a. In a saucepan, heat the vegetable oil over medium heat.
b. Stir in the flour and chili powder, and cook for about one minute, stirring constantly.
c. Add the garlic powder, onion powder, dried oregano, ground cumin, and salt. Stir to combine.
d. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
e. Reduce the heat and simmer for 10-15 minutes until the sauce thickens. Remove from heat and set aside.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C).
3. Prepare the Filling:
If you haven't already, cook and shred your chicken. You can season it with a bit of salt, pepper, and Mexican spices for extra flavor.
4. Heat the Tortillas:
In a skillet, heat the vegetable oil over medium-high heat. Briefly heat each tortilla for about 10-15 seconds on each side until they become pliable. This makes them easier to roll without breaking.
5. Assemble the Enchiladas:
a. Dip each tortilla in the enchilada sauce to coat it lightly.
b. Lay the tortilla flat and add a generous spoonful of the shredded chicken, diced onion, and a sprinkle of grated cheese to the center.
c. Roll up the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this process for all the tortillas.
6. Pour on the Enchilada Sauce:
Pour the remaining enchilada sauce over the rolled tortillas, covering them evenly.
7. Add Cheese:
Sprinkle the remaining grated cheese over the top of the enchiladas.
8. Bake:
Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through.
9. Serve:
Carefully remove the enchiladas from the oven. Garnish with sour cream and chopped cilantro if desired.
10. Enjoy:
Serve your delicious homemade Mexican enchiladas hot, and enjoy the rich flavors!
Feel free to customize your enchiladas with your favorite toppings like sliced black olives, diced tomatoes, or sliced jalapeños. Serve them with Mexican rice, refried beans, or a side salad for a complete meal.