Simple, Perfect Enchiladas: A Classic Family Favorite
A straightforward recipe yields saucy, cheese-filled rolls everyone will ask for again.
Simple, Perfect Enchiladas
Enchiladas are a staple of Tex-Mex cuisine, cherished for their comforting combination of flavorful sauce, savory filling, and gooey cheese. This classic enchilada recipe is inspired by generations of home cooks and brings together homemade sauce, perfectly seasoned beef, and all the colorful toppings you could want. Whether you’re new to enchiladas or looking to perfect your technique, this comprehensive guide covers every step for creating a platter of enchiladas that will become a family favorite.
Why You’ll Love These Enchiladas
- Classic flavor – balanced red sauce and seasoned beef for true comfort food.
- Homemade sauce – a simple roux-based red sauce elevates every bite.
- Customizable filling and toppings – let everyone personalize their enchilada.
- Approachable instructions – perfect for cooks of any experience level.
- Great for gatherings – makes a hearty meal for the whole family or a crowd.
Ingredients
For the Sauce:
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 1 can (28 ounces) enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh cilantro (optional for garnish)
For the Filling:
- 1 1/2 pounds ground beef
- 1 medium onion, finely diced
- 2 cans (4 ounces each) diced green chilies
- 1/2 teaspoon salt
For the Tortillas:
- 10 to 14 corn tortillas
- 1/2 cup canola oil (for frying the tortillas)
For Assembly and Topping:
- 3 cups grated sharp cheddar cheese
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- Chopped fresh cilantro, for garnish
Step-By-Step Instructions
1. Make the Sauce
- Heat the canola oil in a large saucepan over medium heat.
- Add the flour and whisk continuously, allowing it to cook for about 1 minute to form a golden roux.
- Gradually pour in the enchilada sauce and chicken broth, whisking to combine and prevent lumps.
- Add the salt and black pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer while you prepare the filling. The sauce should thicken slightly.
- Optional: stir in some chopped cilantro for a fresh herbal note.
2. Prepare the Beef Filling
- In a large skillet over medium-high heat, add the ground beef and break it up with a spoon.
- Add the diced onion and season with salt. Cook until the meat is browned and onions are soft, about 7-10 minutes.
- Add the diced green chilies (including their liquid) and stir together, letting flavors meld for a couple minutes. Remove from heat and set aside.
3. Fry the Tortillas
- Heat a small amount of canola oil (about 1/4 inch deep) in a separate skillet over medium heat.
- Using tongs, fry each corn tortilla one at a time, just until softened (about 30 seconds per side). Do not let them get crispy—they should remain pliable.
- Remove each tortilla and place on a paper towel-lined plate to absorb excess oil. This quick fry prevents the tortillas from soaking up too much sauce and falling apart during baking.
4. Assemble the Enchiladas
- Preheat your oven to 350°F (175°C).
- Spread about 1/2 cup of the sauce over the bottom of a large baking dish (preferably 9×13-inch).
- Individually dip each tortilla into the sauce to coat both sides, then lay it flat on a work surface.
- In the center of each tortilla, add a spoonful of beef filling, a generous sprinkle of cheese, a little bit of black olives, and a few green onions.
- Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Repeat until all tortillas are used and the pan is full.
- Pour the remaining sauce evenly over the top of the rolls.
- Top with the remaining cheese for extra meltiness.
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5. Bake
- Bake the assembled enchiladas for 20-25 minutes, until the cheese is completely melted and the sauce is bubbling around the edges.
- If a browner, crispier top is desired, place under the broiler for 1-2 minutes (watch closely to avoid burning).
6. Finish and Serve
- Let the enchiladas rest for 5-10 minutes before serving. This helps the sauce set and makes for easier serving.
- Top with chopped fresh cilantro, extra green onions, and more olives if desired.
- Optional: offer bowls of sour cream, diced avocado, shredded lettuce, or salsa for extra flavor and freshness.
Tips & Customizations
- Replace ground beef with shredded rotisserie chicken or cooked beans for a variation.
- Use flour tortillas instead of corn if you prefer a softer roll or are feeding a crowd.
- Make ahead: Assemble up to 24 hours in advance. Cover and refrigerate, then bake when ready.
- Freeze leftovers: Enchiladas freeze well—cool completely, then wrap tightly and freeze for up to two months.
- Control spice level: For more heat, add minced jalapeños or use hot diced green chiles.
Serving Suggestions
- Serve with a side of Mexican rice or refried beans for a hearty meal.
- Garnish with fresh lime wedges to brighten up the plate.
- Add a simple green salad with cool, creamy dressing to balance out rich flavors.
Nutrition Information
| Component | Per Serving (approx.) |
|---|---|
| Calories | 480–550 |
| Protein | 23g |
| Fat | 35g |
| Carbohydrates | 26g |
| Sodium | 1,000mg |
Nutrition values are estimated and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions (FAQs)
Can I make the sauce in advance?
Yes, the homemade enchilada sauce can be prepared up to three days ahead. Store it in an airtight container and refrigerate until ready to use. Reheat gently before assembly for smoother spreading.
What other cheeses can I use?
Sharp cheddar is traditional, but Monterey Jack, pepper jack, or a Mexican cheese blend all work wonderfully. For a gooier result, combine a couple of varieties.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used. They are softer and roll more easily, making assembly quicker. Corn tortillas provide a more authentic texture and flavor, but either option is delicious.
How can I keep the tortillas from getting soggy?
Quickly frying the tortillas before filling adds a barrier against soaking up too much sauce. Don’t overdo the oil—just soften and make them pliable.
How do I add more heat?
Add diced jalapeños or other hot peppers to the filling or sauce. Use hot green chilies or stir a pinch of cayenne into the sauce for extra kick.
Ideas for Leftovers
- Wrap leftover enchiladas individually and freeze. Reheat in the oven or microwave, adding a splash of broth or sauce to refresh them.
- Crumble leftovers over crisp tortilla chips for a quick batch of enchilada nachos.
- Dice the enchiladas and toss them with scrambled eggs for a Tex-Mex breakfast scramble.
Enchilada Variations
- Chicken Enchiladas: Swap out ground beef for shredded cooked chicken breast or thigh meat. Use the same sauce and toppings.
- Vegetarian Enchiladas: Replace the meat with sautéed mushrooms, black beans, zucchini, or spinach for a satisfying meatless version.
- Green Sauce: Use store-bought or homemade salsa verde in place of the red sauce for a tangier flavor.
Pro Tips for the Perfect Enchilada
- Letting the enchiladas rest after baking helps them hold their shape and improves flavor melding.
- Good-quality cheese and freshly chopped toppings keep this classic dish vibrant and tasty.
Final Thoughts
Enchiladas offer a canvas for rich traditions and personal creativity in the kitchen. This simple, perfect enchilada recipe honors classic methods while welcoming any twists you want to bring. Enjoy these savory, saucy parcels with those you love, and let them become a centerpiece of your food memories for years to come.
References
- https://www.4theloveoffoodblog.com/pioneer-womans-perfect-enchiladas/
- https://www.food.com/recipe/pioneer-womans-favorite-enchiladas-353271
- https://www.thepioneerwoman.com/food-cooking/recipes/a11635/chicken-enchiladas/
- https://www.youtube.com/watch?v=WPn2kpJSGJ8
- https://www.thepioneerwoman.com/food-cooking/recipes/a11533/simple-perfect-enchiladas/
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