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The Ultimate Enchilada Recipe

Ok, so maybe I using a bit of hyperbole.

I am an enchie fan. A big one. Probably my fave comfort food of all time. You can judge a TexMex restaurant by its enchiladas – cheese and onion, please. I remember my grandparents taking me to Luby’s and thought those were some of the best ever made. Pappasito’s makes some damn good ones, though a bit pricey. I’m always on the lookout for tasty ones so don’t be shy with your suggestions.

As much as I love me some enchiladas I had never attempted to make them myself. I enjoy cooking and not afraid to get my hands dirty with ingredients especially if the final product comes out yummy. I assumed the process would be lengthy but after seeing a buddy of mine make his homemade specialty, I realized it is very simple to do.

So after some Google and YouTube consultation I recently found an enchilada sauce recipe that is quick to make. I already had most of the ingredients in my spice cabinet so I went to work. The result was surprisingly great. I experimented with both corn and flour tortillas though I received a good amount of Facebook backlash that “real” enchies are only made with corn. Flour apparently constitutes a rolled up burrito covered with sauce. Whatever. This is now my go-to dish and I may trademark a new moniker: The High-Tech TexMex.

Here is the recipe and process.  Feel free to spice things up according to taste. And should you find easier or better recipes please send them to me.

Happy eating!

SAUCE INGREDIENTS

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar or distilled white vinegar
  • Freshly ground black pepper, to taste

SAUCE RECIPE

  1. Measure the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, and salt) into a small bowl.
  2. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This doesn’t take long.
  3. Once it’s ready, pour in the flour and spice mixture. Whisk constantly until slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools)
  5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

ENCHILADA INGREDIENTS

  • Grated Mexican blend or cheddar cheese. At least one cup.
  • Grated onions
  • Taco meat, grilled/spiced chicken, or any other protein (unless you want to go old school with plain cheese enchiladas)

ENCHILADA RECIPE

  1. Preheat the oven to 350 degrees F.
  2. Microwave the tortillas for 30 seconds to make them easier to roll.
  3. Spread 1/2 cup of the sauce in the bottom of a 9×13″ baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat, onions and your fave filling. Top with a generous portion of grated cheese. Roll up the tortilla to contain the filling inside.
  4. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of onions or other toppings you have left over from the filling.
  5. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Make a huge margarita and dig in!

 

 

 

 

 

 

 

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