Perfect Enchiladas

Welcome to a world of sizzling flavors and delightful Tex-Mex comfort with our Simple Perfect Enchiladas recipe! These red enchiladas are an absolute treat that will have your taste buds dancing in delight. Imagine a dish that’s hot, bubbly, and irresistibly delicious, served alongside freshly chopped lettuce and radishes, and crowned with creamy queso fresco – or feel free to indulge in your favorite cheese variation. Get ready to embark on a culinary journey that celebrates the art of crafting enchiladas at their finest.

At the heart of this dish lies the enchanting corn tortilla, embracing a delectable filling and elegantly draped in a savory sauce that elevates its taste to unparalleled heights. The beauty of enchiladas lies in their versatility, allowing you to personalize the filling to your heart’s desire. Whether you crave the succulent tenderness of various meats, the comforting richness of cheese, the wholesome goodness of beans, the earthy charm of potatoes, the vibrant colors of vegetables, or even a harmonious combination of these delightful ingredients – enchiladas cater to your cravings and culinary imagination.

Gather in your kitchen and prepare to embark on a journey that brings the best of Mexican flavors to your table. Our Simple Perfect Enchiladas recipe is designed to be approachable and easy to follow, yet without compromising on the taste and authenticity that enchiladas are cherished for. The result is a scrumptious dish that satisfies every palate, leaving you and your loved ones longing for more.

Whether you’re hosting a festive gathering or seeking a comforting weeknight dinner, enchiladas are the answer to your culinary desires. Allow the enticing aromas to fill your home as you create these mouthwatering delights, and revel in the joy of sharing this classic Tex-Mex favorite with your friends and family.

Get ready to take a bite into a world of savory bliss with our Simple Perfect Enchiladas – a dish that celebrates the true essence of Mexican cuisine and delivers a symphony of flavors that will leave you craving for yet another delightful serving. So, don your apron, gather your ingredients, and let the enchilada adventure begin!

These go great with Beef Carnitas Tacos, Slow-Cooker Shredded Chicken Tacos or Marinated Hot Pork: Carne Adovada Tacos. Check out our Mexican Fiesta Menu suggestions.

Perfect Enchiladas

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Hot and bubbly and amazingly delicious! Such a wonderful recipe for Simple Perfect Enchiladas.

• Author: Ree Drummond
• Prep Time: :30
• Cook Time: :45
• Total Time: 1:15
• Yield: 8 1x
• Category: Side
• Method: Baked
• Cuisine: Mexican

Ingredients

Units USM Scale 1/2x1x2x3x4x

Sauce:

• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• One 28-ounce can enchilada or Mexican red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Meat:

• 1 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt

The Rest:

• Canola oil, for frying
• 10 to 14 homemade corn tortillas
• Two 4-ounce cans diced green chilies
• 1 cup chopped green onions
• 1/2 cup chopped black olives
• 3 cups grated sharp Cheddar cheese
• Cilantro, for garnish

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Instructions

1. For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
2. For the meat: While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
3. For the rest: In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
4. Preheat the oven to 350 degrees F.
5. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
6. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
7. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Notes

• The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
• To make ahead, prepare the enchiladas according to directions up until the baking part, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.