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TEX-MEX ENCHILADAS

Picture for TEX-MEX ENCHILADAS

721,963 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

For the Enchilada Sauce

guajillo chiles oz stems + seeds removed

2 oz guajillo chiles oz stems + seeds removed

ancho stems + seeds removed

1 oz ancho stems + seeds removed

pasilla chiles, stems + seeds removed

1 oz pasilla chiles, stems + seeds removed

chiles de arbol, stems + seeds removed

2.5 chiles de arbol, stems + seeds removed

As needed water

As needed water

white onion, roughly chopped

0.5 white onion, roughly chopped

garlic cloves, peeled + smashed

3 garlic cloves, peeled + smashed

vegetable oil

3 tbsp vegetable oil

all purpose flour

3 tbsp all purpose flour

cumin

1 tsp cumin

oregano, preferably Mexican

¾ tsp oregano, preferably Mexican

kosher salt

¾ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

beef, chicken, or vegetable stock

3 ½ cup beef, chicken, or vegetable stock

For the Salsa Verde

For the Salsa Verde

tomatillos, peeled + rinsed + halved

9 tomatillos, peeled + rinsed + halved

poblano peppers, stem removed

2 poblano peppers, stem removed

jalapeno peppers, stem removed

2 jalapeno peppers, stem removed

garlic cloves

2 garlic cloves

cilantro stems (leaves included), rinsed + dried

11 cilantro stems (leaves included), rinsed + dried

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Shredded Chicken Filling

For the Shredded Chicken Filling

large boneless skinless chicken breasts

2 large boneless skinless chicken breasts

kosher salt

1 ½ tsp kosher salt

white onion, roughly chopped

0.5 white onion, roughly chopped

garlic cloves, smashed

4 garlic cloves, smashed

whole black peppercorns

1 tsp whole black peppercorns

bay leaf

1 bay leaf

For the Shredded Beef Filling

For the Shredded Beef Filling

boneless chuck roast, trimmed + cut into roughly 2 inch pieces

1 ½ lb boneless chuck roast, trimmed + cut into roughly 2 inch pieces

kosher salt

1 tsp kosher salt

neutral oil

2 tbsp neutral oil

white onion, peeled + quartered

1 white onion, peeled + quartered

garlic cloves, peeled + smashed

4 garlic cloves, peeled + smashed

bay leaves

2 bay leaves

Mexican oregano

1 ½ tsp Mexican oregano

whole black peppercorns

1 tsp whole black peppercorns

As needed beef stock (~4 to  cups)

6 As needed beef stock (~4 to cups)

For the Cheese and Vegetable Filling

For the Cheese and Vegetable Filling

Poblano peppers

2 Poblano peppers

vegetable oil

1 tbsp vegetable oil

large white onion, diced

1 large white onion, diced

large zucchini, sliced

1 large zucchini, sliced

garlic cloves, minced or crushed

3 garlic cloves, minced or crushed

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

oaxaca, shredded into thin ropes

6 oz oaxaca, shredded into thin ropes

For the Enchiladas

For the Enchiladas

corn tortillas

10 corn tortillas

Enchilada Sauce (see recipe above)

Enchilada Sauce (see recipe above)

Salsa Verde (see recipe above)

Salsa Verde (see recipe above)

Filling(s) of choice (see recipes above)

Filling(s) of choice (see recipes above)

monterey jack cheese, shredded

3 oz monterey jack cheese, shredded

queso de papa (or cheddar cheese), shredded

3 oz queso de papa (or cheddar cheese), shredded

To garnish: cotija cheese, lime zest, crema, fresh cilantro

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.

guajillo chiles oz stems + seeds removed

2 oz guajillo chiles oz stems + seeds removed

ancho stems + seeds removed

1 oz ancho stems + seeds removed

pasilla chiles, stems + seeds removed

1 oz pasilla chiles, stems + seeds removed

chiles de arbol, stems + seeds removed

2.5 chiles de arbol, stems + seeds removed

white onion, roughly chopped

0.5 white onion, roughly chopped

garlic cloves, peeled + smashed

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

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.

vegetable oil

3 tbsp vegetable oil

all purpose flour

3 tbsp all purpose flour

cumin

1 tsp cumin

oregano, preferably Mexican

¾ tsp oregano, preferably Mexican

kosher salt

¾ tsp kosher salt

freshly ground black pepper

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.

beef, chicken, or vegetable stock

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.

tomatillos, peeled + rinsed + halved

9 tomatillos, peeled + rinsed + halved

poblano peppers, stem removed

2 poblano peppers, stem removed

jalapeno 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.

garlic cloves

2 garlic cloves

cilantro stems (leaves included), rinsed + dried

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 kosher salt

To taste freshly ground black pepper

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.

large boneless skinless chicken breasts

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.

kosher salt

1 ½ tsp kosher salt

white onion, roughly chopped

0.5 white onion, roughly chopped

garlic cloves, smashed

4 garlic cloves, smashed

whole black peppercorns

1 tsp whole black peppercorns

bay leaf

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.

boneless chuck roast, trimmed + cut into roughly 2 inch pieces

1 ½ lb boneless chuck roast, trimmed + cut into roughly 2 inch pieces

kosher salt

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.

neutral oil

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.

white onion, peeled + quartered

1 white onion, peeled + quartered

4.

Add the garlic, bay leaves, oregano, black peppercorns to the pan, and cook for an additional 30 seconds.

garlic cloves, peeled + smashed

4 garlic cloves, peeled + smashed

bay leaves

2 bay leaves

Mexican oregano

1 ½ tsp Mexican oregano

whole black peppercorns

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.

As needed beef stock (~4 to  cups)

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.

Poblano peppers

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.

vegetable oil

1 tbsp vegetable oil

large white onion, diced

1 large white onion, diced

4.

Add the sliced zucchini to the skillet and cook for an additional 3-4 minutes or until tender.

large zucchini, sliced

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.

garlic cloves, minced or crushed

3 garlic cloves, minced or crushed

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

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.

oaxaca, shredded into thin ropes

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.

corn tortillas

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)

Enchilada Sauce (see recipe above)

Salsa Verde (see recipe above)

Salsa Verde (see recipe above)

Filling(s) of choice (see recipes above)

Filling(s) of choice (see recipes above)

4.

Pour more sauce over the enchiladas, then sprinkle with the cheeses.

monterey jack cheese, shredded

3 oz monterey jack cheese, shredded

queso de papa (or cheddar 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

To garnish: cotija cheese, lime zest, crema, fresh cilantro

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