wikiHow
Enchiladas Recipe
Ingredients:
For the filling:
* 2 cups cooked and shredded chicken, pork, or beef
* 1 can (15 ounces) black beans, drained and rinsed
* 1 can (4 ounces) diced green chilies
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* Salt and pepper to taste
* 2 cups shredded cheddar or Monterey Jack cheese
For the sauce:
* 2 tablespoons vegetable oil
* 2 tablespoons all-purpose flour
* 1 tablespoon chili powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 2 cups chicken or vegetable broth
* Salt and pepper to taste
For assembling:
* 12-16 corn tortillas
* Chopped fresh cilantro for garnish (optional)
* Sour cream for serving (optional)
Instructions:
Preheat your oven to 350°F.
To make the filling, mix together the shredded meat, black beans, green chilies, onion, garlic, cumin, chili powder, salt, and pepper in a large bowl.
To make the sauce, heat the vegetable oil in a medium saucepan over medium heat. Add the flour and whisk until smooth. Add the chili powder, cumin, garlic powder, and oregano and whisk until combined.
Gradually add the broth to the pan, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Season the sauce with salt and pepper to taste.
To assemble the enchiladas, warm the tortillas in the microwave for 20-30 seconds, or until they are pliable.
Spoon a generous amount of the filling onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in a 9x13 inch baking dish.
Pour the sauce over the top of the rolled tortillas, making sure they are completely covered.
Sprinkle the shredded cheese over the top of the sauce.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with chopped cilantro (if using) and serve hot with a dollop of sour cream on top.
Note: You can adjust the spiciness of the sauce by adding more or less chili powder. You can also use store-bought enchilada sauce instead of making your own.
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