Enchiladas with Homemade Enchilada Sauce
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
403 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mexican
Enchiladas with Homemade Enchilada Sauce
Description
Enchiladas with Homemade Enchilada Sauce combine a hearty filling of cooked shredded chicken, refried beans, white rice seasoned with lime and cilantro, and corn wrapped within corn or flour tortillas. The accompanying sauce is made by cooking neutral oil with flour and chili powder until aromatic, then enriched by beef broth, tomato sauce, oregano, garlic, and salt, simmered until thickened. This sauce coats the filled and rolled tortillas before baking in a greased dish at a moderate temperature for an hour, allowing flavors to meld and cheese to melt fully.
The dish offers a layered texture with soft tortillas softened further by the sauce and the creamy, slightly firm filling contrast. The homemade sauce gives control over seasoning and spice levels, while optional toppings provide contrasting fresh or creamy elements. This recipe suits a main course for a casual meal and pairs well with side salads or beans.
For best results, corn tortillas may be lightly fried briefly before filling to reduce sogginess during baking. Ensuring the tortillas are fully coated in sauce before assembly and baking helps maintain moisture and flavor throughout the dish.
Ingredients
Enchilada Sauce
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons flour
- ¼ cup chili powder yes, you really use that much
- 1 tablespoon cumin
- 2 cups beef broth
- 2 cups tomato sauce
- ½ teaspoon oregano
- 1 clove garlic minced
- salt to taste
Enchiladas
- 8 tortillas corn or flour
- 2 chicken breast cooked and shredded ahead of time
- 14 ounces refried beans
- 1 1/2 cups white rice we cooked it with some lime and cilantro
- 14 ounces white corn drained and rinsed
- cheddar cheese shredded
Enchilada Toppings (optional)
- sour cream
- avocado sliced, or guacamole
- salsa
- lettuce shredded
- diced tomato
- black olive sliced
Instructions
Enchilada Sauce
- Stir oil, flour, chili powder and cumin in a saucepan on low heat until bubbly. Add beef broth, tomato sauce, oregano, garlic and salt.
- Simmer for 15 min over low heat stirring occasionally.
Enchiladas
- Pour some of the enchilada sauce over the chicken and stir. Layer beans, chicken, corn, and rice in the center of each tortilla.
- Spray the bottom of a 9x13 pan with cooking spray and add the rolled up enchiladas, seam side down. (You can fit about 8 to 10 enchiladas in the pan).
- Cover the enchiladas with the sauce then top with cheddar cheese.
- Bake in the oven at 325 for 1 hour.
- Serve with toppings on the side.
Notes
- Briefly fry corn tortillas in hot oil for about 10 seconds per side before filling to prevent sogginess during baking.
- Fully coat tortillas in enchilada sauce before rolling and assembling to maintain moisture and flavor.
- If using raw tortillas, cook them before filling and rolling to improve texture in the final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 1107mg | 46% |
| Potassium | 700mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 2515IU | 50% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 112mg | 11% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
