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TEX-MEX ENCHILADAS
844,700 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-factor is always a winner!
5 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Shredded Chicken Filling
2 large boneless skinless chicken breasts
water
1 ½ tsp kosher salt
½ white onion, roughly chopped
4 garlic cloves, crushed
1 tsp whole black peppercorns
1 bay leaf
For the Shredded Beef Filling
1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces
1 tsp kosher salt
2 tbsp neutral oil
1 white onion, peeled and quartered
4 garlic cloves, crushed
2 bay leaves
1 ½ tsp Mexican oregano
1 tsp whole black peppercorns
6 cups beef stock, more as needed
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
kosher salt, to taste
freshly ground black pepper, to taste
6 oz Oaxaca cheese, shredded into thin ropes
For the Enchilada Sauce
2 oz Guajillo chiles, stems and seeds removed
1 oz Ancho chiles, stems and seeds removed
1 oz Pasilla chiles, stems and seeds removed
3 chiles de árbol, stems and seeds removed
water as needed
½ white onion, roughly chopped
3 garlic cloves, crushed
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
reserved pureed chili mixture
3 ½ cup beef, chicken, or vegetable stock
For the Salsa Verde
10 Tomatillos, peeled, rinsed, and halved
2 poblano peppers, stems removed
2 jalapeno peppers, stems removed
2 garlic cloves, crushed
12 cilantro stems (leaves included), rinsed and dried
kosher salt, to taste
freshly ground black pepper, to taste
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
For the Garnish
Cotija cheese
lime zest
crema
fresh cilantro
TOOLS
large high walled skillet
high powered blender
baking sheet
aluminum foil
food processor
medium pot
large skillet or Dutch oven
Chef’s knife
cutting board
measuring cups and spoons
mixing bowls
10 9x13 or ten inch oval baking dish
tongs set
clean kitchen towel
spoon or spatula
forks
kitchen thermometer
oven
whisk
fridge
DIRECTIONS
1.
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
Chef’s knife
cutting board
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.
water
1 ½ tsp kosher salt
½ white onion, roughly chopped
4 garlic cloves, crushed
1 tsp whole black peppercorns
1 bay leaf
medium pot
kitchen thermometer
3.
Add the chicken breast to the hot water and cover with a lid; allow the chicken to sit for 15-20 minutes, or until the internal temperature reaches 160°F.
2 large boneless skinless chicken breasts
medium pot
kitchen thermometer
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.
2 large boneless skinless chicken breasts
forks
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 and cut into two inch pieces
1 tsp kosher salt
mixing bowls
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
oven
large skillet or Dutch oven
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 and quartered
large skillet or Dutch oven
4.
Add the garlic, bay leaves, oregano, black peppercorns to the pan, and cook for an additional 30 seconds.
4 garlic cloves, crushed
2 bay leaves
1 ½ tsp Mexican oregano
1 tsp whole black peppercorns
large skillet or Dutch oven
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 cups beef stock, more as needed
1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces
6.
Bring the mixture to a simmer on the stovetop, then transfer to the preheated oven.
oven
large skillet or Dutch 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.
1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces
large skillet or Dutch oven
tongs set
8.
Optionally, let the beef cool to room temperature, then refrigerate the entire skillet or pot overnight.
fridge
large skillet or Dutch oven
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.
1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces
forks
fridge
mixing bowls
10.
For the Cheese and Vegetable Filling
1.
Add the poblano peppers to a small baking sheet lined with aluminum foil.
2 Poblano peppers
baking sheet
aluminum foil
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.
2 Poblano peppers
oven
baking sheet
aluminum foil
Chef’s knife
cutting board
mixing bowls
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
large high walled skillet
4.
Add the sliced zucchini to the skillet and cook for an additional 3-4 minutes or until tender.
1 large zucchini, sliced
large high walled skillet
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
2 Poblano peppers
kosher salt, to taste
freshly ground black pepper, to taste
large high walled skillet
mixing bowls
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 cheese, shredded into thin ropes
mixing bowls
spoon or spatula
7.
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, stems and seeds removed
1 oz Ancho chiles, stems and seeds removed
1 oz Pasilla chiles, stems and seeds removed
3 chiles de árbol, stems and seeds removed
½ white onion, roughly chopped
3 garlic cloves, crushed
large high walled skillet
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.
water as needed
large high walled skillet
3.
Once steeped, transfer the chiles, onion, and garlic to a high-powered blender. Add about 1 cup of the steeping liquid to the blender to aid the process. Set aside the chili mixture until ready to use.
high powered blender
measuring cups and spoons
mixing bowls
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
large high walled skillet
whisk
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
reserved pureed chili mixture
large high walled skillet
measuring cups and spoons
spoon or spatula
6.
Bring the sauce to a simmer and cook until thicken enough to coat the back of a spoon.
spoon or spatula
large high walled skillet
7.
Keep warm until ready to use or refrigerate for up to 5 days in an airtight container.
mixing bowls
8.
For the Salsa Verde
1.
Add the tomatillos, poblano peppers, and jalapeno peppers to a baking sheet lined with aluminum foil.
10 Tomatillos, peeled, rinsed, and halved
2 poblano peppers, stems removed
2 jalapeno peppers, stems removed
baking sheet
aluminum foil
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.
oven
baking sheet
aluminum foil
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.
10 Tomatillos, peeled, rinsed, and halved
2 poblano peppers, stems removed
2 jalapeno peppers, stems removed
2 garlic cloves, crushed
12 cilantro stems (leaves included), rinsed and dried
food processor
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.
kosher salt, to taste
freshly ground black pepper, to taste
mixing bowls
5.
For the Enchiladas
1.
Preheat the oven to 375 °F.
oven
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
clean kitchen towel
3.
Add about ½ cup sauce of choice to the bottom of a 9x13 baking dish or 10-inch oval baking dish.
Enchilada Sauce (see recipe above)
Salsa Verde (see recipe above)
10 9x13 or ten inch oval baking dish
measuring cups and spoons
4.
To 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 them seam-side down into the 9x13 inch baking dish.
10 corn tortillas
Enchilada Sauce (see recipe above)
Salsa Verde (see recipe above)
Filling(s) of choice (see recipes above)
10 9x13 or ten inch oval baking dish
5.
Pour more sauce over the enchiladas, then sprinkle with the cheeses.
Enchilada Sauce (see recipe above)
Salsa Verde (see recipe above)
3 oz monterey jack cheese, shredded
3 oz queso de papa (or cheddar cheese), shredded
10 9x13 or ten inch oval baking dish
6.
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.
10 9x13 or ten inch oval baking dish
aluminum foil
oven
7.
Garnish as desired and serve hot.
Cotija cheese
lime zest
crema
fresh cilantro
For the Garnish
10 9x13 or ten inch oval baking dish
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