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TEX-MEX ENCHILADAS
765,672 views Enchiladas is one of those wondrous dishes that can be as easy or as difficult as you want to make them. No matter the filling, sauce, or toppings, the Enchiladas form-facter is always a winner!
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INGREDIENTS
For the Enchilada Sauce
2 oz guajillo chiles oz stems + seeds removed
1 oz ancho stems + seeds removed
1 oz pasilla chiles, stems + seeds removed
2.5 chiles de arbol, stems + seeds removed
As needed water
0.5 white onion, roughly chopped
3 garlic cloves, peeled + smashed
3 tbsp vegetable oil
3 tbsp all purpose flour
1 tsp cumin
¾ tsp oregano, preferably Mexican
¾ tsp kosher salt
½ tsp freshly ground black pepper
3 ½ cup beef, chicken, or vegetable stock
For the Salsa Verde
9 tomatillos, peeled + rinsed + halved
2 poblano peppers, stem removed
2 jalapeno peppers, stem removed
2 garlic cloves
11 cilantro stems (leaves included), rinsed + dried
To taste kosher salt
To taste freshly ground black pepper
For the Shredded Chicken Filling
2 large boneless skinless chicken breasts
1 ½ tsp kosher salt
0.5 white onion, roughly chopped
4 garlic cloves, smashed
1 tsp whole black peppercorns
1 bay leaf
For the Shredded Beef Filling
1 ½ lb boneless chuck roast, trimmed + cut into roughly 2 inch pieces
1 tsp kosher salt
2 tbsp neutral oil
1 white onion, peeled + quartered
4 garlic cloves, peeled + smashed
2 bay leaves
1 ½ tsp Mexican oregano
1 tsp whole black peppercorns
6 As needed beef stock (~4 to cups)
For the Cheese and Vegetable Filling
2 Poblano peppers
1 tbsp vegetable oil
1 large white onion, diced
1 large zucchini, sliced
3 garlic cloves, minced or crushed
To taste kosher salt
To taste freshly ground black pepper
6 oz oaxaca, shredded into thin ropes
For the Enchiladas
10 corn tortillas
Enchilada Sauce (see recipe above)
Salsa Verde (see recipe above)
Filling(s) of choice (see recipes above)
3 oz monterey jack cheese, shredded
3 oz queso de papa (or cheddar cheese), shredded
To garnish: cotija cheese, lime zest, crema, fresh cilantro
DIRECTIONS
1.
For the Enchilada Sauce
1.
Toast the chiles in a high-sided skillet for 3-4 minutes. Then add the onion and garlic cloves to the pot.
2 oz guajillo chiles oz stems + seeds removed
1 oz ancho stems + seeds removed
1 oz pasilla chiles, stems + seeds removed
2.5 chiles de arbol, stems + seeds removed
0.5 white onion, roughly chopped
3 garlic cloves, peeled + smashed
2.
Add just enough water to the skillet to just cover the chiles, then bring the mixture to a simmer. Turn off the heat, cover the pot and allow them to steep for 30 minutes.
As needed water
3.
Once steeped, transfer the chiles, onion, and garlic to a high-powdered blender. Add about 1 cup of the steeping liquid to the blender to aid the process. Set aside the chile mixture until ready to use.
4.
In a large high-walled skillet, heat the oil over medium heat until shimmering. Add the flour and stir to combine with a whisk. Cook the roux until lightly golden brown, about 1-2 minutes, then add in the dried spices.
3 tbsp vegetable oil
3 tbsp all purpose flour
1 tsp cumin
¾ tsp oregano, preferably Mexican
¾ tsp kosher salt
½ tsp freshly ground black pepper
5.
Toast the spices for 30 seconds, then slowly pour in the stock of choice until completely combined. Then, stir in the reserved pureed chile mixture.
3 ½ cup beef, chicken, or vegetable stock
6.
Bring the sauce to a simmer and cook until thicken enough to coat the back of a spoon.
7.
Keep warm until ready to use or refrigerate for up to 5 days in an airtight container.
8.
For the Salsa Verde
1.
Add the tomatillos, poblano peppers, and jalapeno peppers to a sheet tray lined with aluminum foil.
9 tomatillos, peeled + rinsed + halved
2 poblano peppers, stem removed
2 jalapeno peppers, stem removed
2.
Broil the vegetables for 7-12 minutes or until charred. Tent the peppers and tomatillos with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds.
3.
Transfer the peeled vegetables, garlic, and cilantro to a food processor. Blend the sauce until homogeneous. If the mixture is too thick, add 1-2 tablespoons of water at a time until thin enough to puree.
2 garlic cloves
11 cilantro stems (leaves included), rinsed + dried
4.
Season the sauce to taste with salt and pepper, then set aside until ready to use or refrigerate for up to 5 days in an airtight container.
To taste kosher salt
To taste freshly ground black pepper
5.
For the Shredded Chicken Filling
1.
Butterfly the chicken breasts by slicing the meat in half widthwise, leaving only a thin connective piece about as thick as the remaining chicken breast.
2 large boneless skinless chicken breasts
2.
Fill a medium pot ⅔ the way full with water and add the salt, onion, garlic, black peppercorns, and bay leaf. Bring the water to a boil, then turn off the heat and allow the water to cool to about 200 °F.
1 ½ tsp kosher salt
0.5 white onion, roughly chopped
4 garlic cloves, smashed
1 tsp whole black peppercorns
1 bay leaf
3.
Add the chicken breast to the hot water and cove with a lid; allow the chicken to sit for 15-20 minutes, or until the internal temperature reaches 160°F.
4.
Remove the chicken from the water and shred using two forks. Set aside until ready to use or refrigerate in an airtight container for up to 5 days.
5.
For the Shredded Beef Filling
1.
Combine the beef and salt in a medium bowl. Toss to combine, then let marinate at room temperature for 1 hour.
1 ½ lb boneless chuck roast, trimmed + cut into roughly 2 inch pieces
1 tsp kosher salt
2.
Meanwhile, preheat the oven to 300 °F. Preheat the oil in a high-walled skillet or dutch oven over medium-high heat.
2 tbsp neutral oil
3.
Add the onion to the preheated oil and cook until the onions begin to lightly brown, about 1-2 minutes.
1 white onion, peeled + quartered
4.
Add the garlic, bay leaves, oregano, black peppercorns to the pan, and cook for an additional 30 seconds.
4 garlic cloves, peeled + smashed
2 bay leaves
1 ½ tsp Mexican oregano
1 tsp whole black peppercorns
5.
Add enough beef stock to the pot to just cover the onions. Nestle the beef cubes into the skillet, making sure they are only partially submerged.
6 As needed beef stock (~4 to cups)
6.
Bring the mixture to a simmer on the stovetop, then transfer to the preheated oven.
7.
Cook for 2 - 4 hours, or until the beef is completely tender. Rotate the beef cubes every 45 minutes - 1 hour to ensure even browning.
8.
Optionally, let the beef cool to room temperature, then refrigerate the entire skillet or pot overnight.
9.
Remove the beef from the braising liquid and shred using two forks. Set aside until ready to use or refrigerate in an airtight container for up to 5 days.
10.
For the Cheese and Vegetable Filling
1.
Add the poblano peppers to a small sheet tray lined with aluminum foil.
2 Poblano peppers
2.
Broil the peppers for 7-12 minutes or until charred. Tent the peppers with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds. Slice the peppers into thin strips and set aside.
3.
In a large skillet, heat the oil over medium heat. Add the onion and cook for 2-3 minutes or just until the exterior of the onions begin to turn translucent.
1 tbsp vegetable oil
1 large white onion, diced
4.
Add the sliced zucchini to the skillet and cook for an additional 3-4 minutes or until tender.
1 large zucchini, sliced
5.
Add the garlic and sliced poblano pepper, then cook for 30 seconds or until the garlic is fragrant. Turn off the heat and season the vegetables to taste with salt and pepper. Set aside until ready to use.
3 garlic cloves, minced or crushed
To taste kosher salt
To taste freshly ground black pepper
6.
In a large bowl, combine the cooked vegetables and cheese, fold to combine and set aside until ready to use or refrigerate in an airtight container for up to 5 days.
6 oz oaxaca, shredded into thin ropes
7.
For the Enchiladas
1.
Preheat the oven to 375 °F.
2.
Heat the tortillas over an open burner until lightly charred and pliable, about 15-20 seconds per side. Keep warm in a clean kitchen towel.
10 corn tortillas
3.
Add about ½ cup sauce of choice to the bottom of a 9x13 baking dish or 10-inch oval baking dish. Then assemble the enchilada: dip the fried tortillas in a sauce of choice, then fill with chicken, beef, or vegetable fillings, then roll the tortillas and place then seam-side down into the 9x13 baking dish.
Enchilada Sauce (see recipe above)
Salsa Verde (see recipe above)
Filling(s) of choice (see recipes above)
4.
Pour more sauce over the enchiladas, then sprinkle with the cheeses.
3 oz monterey jack cheese, shredded
3 oz queso de papa (or cheddar cheese), shredded
5.
Cover the baking dish with aluminum foil and bake in the preheated oven for 10 minutes, then uncover the dish and bake for an additional 5-10 minutes or until the cheese has melted and the sauce is bubbling.
6.
Garnish as desired and serve hot.
To garnish: cotija cheese, lime zest, crema, fresh cilantro
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