Oh man, guys. This is one of our favorite meals ever. We make them at home, and order them out at Mexican restaurants. Any excuse to eat enchiladas and we are all over it. Make these enchiladas for someone, and you’ll have a new best friend instantly. They are that good! I first made these for my husband’s 24th birthday the first year we were married. I was still learning to cook and I was shocked that I successfully completed a seemingly complicated recipe. I used the Pioneer Woman’s Recipe from her first cookbook as a guideline, but over the years, we’ve changed things up a bit- and you can too! I’ve made these with meat, vegetarian, and dairy free with vegan cheese. Once you get the general idea- its so easy to customize your filling. It’s all good! Even though making enchiladas is quite the process, it really is not difficult once you establish a system. There are a lot of steps- but they are all easy! Bonus points if you have a buddy help you because you can create an assembly line- but you can do this alone.
1 Rotisserie chicken, completely shredded (or you could use black beans or lentils)
1 small can of green chiles
Half of a pepper, diced
half of a small onion, diced
1 small bunch of cilantro, minced
Penzey’s Taco Seasoning
1 package corn tortillas
1 large can and 1 small can of red enchilada sauce
shredded mexican blend of cheese (or vegan cheese for the lactose intolerant among us- or just skip the cheese)
Vegetable oil (for frying)
Start by sautéing the diced pepper and onion.
Once they are soft, add them to a big bowl. Mix in the chicken, can of chiles, and a half cup of the cheese. Add a tablespoon of the minced cilantro and a tablespoon of taco seasoning.
Next, heat vegetable oil on your stove top and bring it to about medium heat. You can always adjust the temperature if things are cooking too quickly.
While the oil is heating, pour some enchilada sauce into a shallow bowl. Add some of the sauce to the bottom of a casserole dish. Take the tortillas out and set them on top of the bag. Put your bowl of enchilada filling on the counter next to that. Now it’s time to grab some tongs and start frying!
Fry both sides of a corn tortilla. I usually wait until one side puffs up, flip it, and fry the other for about 30 seconds. I would like to add that I always end up breaking one of my first tortillas. If this happens to you, don’t be sad. Just go easier with those tongs! Next, use the tongs to transfer the tortilla to the bowl of sauce and dunk it in.
I always end up burning my fingers a little because I grab the tortilla out of the sauce with my hands, because the tongs always rip them at this point. Do this at your own risk! Place the enchilada in the casserole dish, add some filling, and then roll the tortilla over so that it is pinned closed by its own weight. Then you get back in there, and do it again until you run out of filling or tortillas or both!
Once your casserole dishes are full and your fingerprints are sufficiently burned off, douse your enchiladas in a generous amount of enchilada sauce and an unholy amount of cheese.
The next step is to bake them at 350 until everything is melted, and maybe a hint browned on top- about 15 minutes. Add some fresh minced cilantro to the top and serve! If you are making these ahead, you can stick the casserole dish in the fridge and just bake them a little before you intend to serve them.
These go great with a shredded lettuce salad, a side of refried beans, and maybe some spanish rice! They are also great on their own. Or with a Margherita (if you do this- only a little sour mix guys- mostly tequila and lime juice, and just have one because we are responsible adults.) At the very least serve them with some chips, salsa, and guacamole.