Homemade Mexican Enchiladas

Prepare yourself for a culinary journey into the heart of Mexico with a dish as rich in history and flavor as it is in cultural significance: homemade Mexican enchiladas. These aren’t just rolled-up tortillas; they’re a testament to centuries of culinary tradition, evolving from humble beginnings to become a beloved staple across Mexico and beyond. The exact origins of enchiladas are difficult to pinpoint, but evidence suggests variations existed long before the Spanish conquest. Indigenous communities utilized corn tortillas, a cornerstone of their diet, in various ways, often incorporating chili peppers and other local ingredients to create savory fillings. The Spanish introduction of new ingredients like cheese and meats further enriched the dish, contributing to the diverse regional styles we see today.

The word enchilada itself derives from the Nahuatl word chilli, referring to the chili peppers that are integral to the dish’s flavor profile. The en- prefix signifies in or within, literally translating to something in chili. This highlights the fundamental role of chili peppers, not just as a flavor enhancer, but as a key ingredient defining the essence of enchiladas. While the exact composition varies dramatically depending on the region and family recipe, the basic structure remains consistent: corn tortillas are filled with a variety of savory mixtures, often including meat (chicken, pork, beef, or cheese), bathed in a rich sauce (red or green chili sauces are most common), and baked or fried until golden brown and bubbly. This simple yet versatile foundation allows for an incredible level of customization, leading to the sheer diversity of enchilada styles found across Mexico.

Beyond their deliciousness, enchiladas hold a powerful cultural significance. They are frequently served at family gatherings, fiestas, and special occasions, symbolizing community and shared traditions. The preparation of enchiladas is often a communal activity, with family members working together to assemble and bake the dish, reinforcing familial bonds and passing down cherished recipes through generations. In fact, a recent survey indicated that over 70% of Mexican households prepare enchiladas at least once a month, showcasing their everyday importance in Mexican cuisine. The regional variations reflect the country’s rich biodiversity and cultural tapestry, with each region proudly boasting its own unique spin on this timeless classic, from the creamy poblano-based enchiladas of Puebla to the fiery red enchiladas rojas of Veracruz. This enduring popularity speaks volumes about their place at the heart of Mexican culinary heritage.

Ingredients and Measurements

This recipe yields approximately 12 enchiladas. Adjust quantities as needed for larger or smaller groups. Accurate measurements are crucial for achieving the perfect consistency and flavor in your enchiladas. Use a kitchen scale for the most precise measurements, especially for the fillings.

For the Chicken Filling:

• 1.5 lbs boneless, skinless chicken breasts: Choose high-quality chicken for the best flavor. You can substitute with shredded rotisserie chicken to save time, but the flavor will differ slightly.
• 1 medium yellow onion, finely chopped (approximately 1 cup): A yellow onion offers a mild, sweet flavor that complements the other ingredients well. Avoid using red onion, as its stronger flavor can overpower the dish.
• 2 cloves garlic, minced: Fresh garlic provides the best flavor. If using pre-minced garlic, reduce the amount slightly as it’s often more concentrated.
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained: The undrained tomatoes and chilies add moisture and flavor to the filling. You can adjust the spice level by choosing a milder or spicier version of Rotel.
• 1 (4 ounce) can chopped green chilies, undrained: These add extra heat and texture. Adjust the quantity based on your preferred level of spiciness.
• 1 teaspoon ground cumin: Cumin is a key ingredient in Mexican cuisine and provides an earthy warmth.
• 1/2 teaspoon chili powder: Adjust the amount of chili powder to control the level of heat. Use a blend of chili powders for a more complex flavor profile.
• 1/4 teaspoon smoked paprika: Smoked paprika adds a smoky depth of flavor.
• 1/4 cup chicken broth: This helps to keep the filling moist and flavorful. You can use more or less depending on the desired consistency.
• Salt and freshly ground black pepper to taste: Season generously to enhance the flavors.

For the Enchilada Sauce:

• 2 tablespoons vegetable oil: Use a neutral-flavored oil like vegetable or canola oil.
• 1 large onion, chopped (approximately 1 cup): Similar to the filling, a yellow onion works best here.
• 2 cloves garlic, minced: Fresh garlic is preferred for its superior flavor.
• 1 (28 ounce) can crushed tomatoes: San Marzano tomatoes are recommended for their rich, sweet flavor.
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained: Adds heat and depth of flavor to the sauce.
• 1 tablespoon chili powder: Adjust to your preferred level of spice.
• 1 teaspoon ground cumin:
• 1/2 teaspoon oregano:
• 1/4 teaspoon cayenne pepper (optional): For extra heat.
• Salt and freshly ground black pepper to taste:

Other Ingredients:

• 12 corn or flour tortillas (6-inch diameter): Choose your preferred type of tortilla. Warming the tortillas before use is recommended to make them more pliable and prevent cracking.
• 2 cups shredded Monterey Jack cheese: Monterey Jack melts beautifully and has a mild flavor. Other melting cheeses can be substituted or added for variety.
• 1/2 cup shredded cheddar cheese (optional): Adds a sharper flavor and contrasting texture.
• Fresh cilantro, chopped (for garnish): Adds freshness and vibrancy to the finished dish.

Important Note: Adjust the amount of chili powder and cayenne pepper to your preferred level of spiciness. Taste the sauce and filling as you go and adjust seasonings accordingly. Proper seasoning is key to a delicious enchilada recipe.

Equipment and Utensils

Making delicious homemade Mexican enchiladas requires the right tools to ensure a smooth and efficient cooking process. While you might already have many of these items in your kitchen, having the correct equipment will significantly improve your experience and the final result. Let’s delve into the specifics.

Baking Dish: You’ll need a large, oven-safe baking dish, ideally a 9×13 inch rectangular dish or a comparable size. The size will depend on how many enchiladas you’re making; a larger dish might be necessary for a bigger batch. Ensure your baking dish is oven-safe and can withstand high temperatures (at least 375°F/190°C).

Large skillet (12-inch or larger): A large skillet is crucial for preparing the enchilada sauce. A 12-inch skillet, or even a larger one, will provide ample space to prevent overcrowding and ensure even cooking of the sauce. Non-stick is preferable to prevent sticking and facilitate easy cleanup.

Mixing Bowls: You’ll need several mixing bowls of varying sizes. At least three bowls are recommended: one large bowl for combining the filling ingredients, one medium-sized bowl for preparing the enchilada sauce (if making it from scratch), and a smaller bowl for any additional ingredients like chopped onions or cilantro.

Measuring Cups and Spoons: Accurate measurements are paramount for consistent results. Invest in a reliable set of measuring cups and spoons to ensure precise quantities of your ingredients. Using a kitchen scale can also be helpful for more accurate measurements, especially for spices.

Wooden Spoon or Spatula: A sturdy wooden spoon or spatula is ideal for stirring the enchilada sauce and combining the filling ingredients. Avoid using metal utensils in non-stick cookware, as they can scratch the surface.

Whisk: If you’re making your enchilada sauce from scratch, a whisk is essential for smoothly incorporating ingredients and preventing lumps. A balloon whisk is particularly effective.

Slotted Spoon: A slotted spoon will be useful for carefully removing the cooked chicken or other filling ingredients from the skillet without transferring excess liquid into the bowl.

Can Opener: If using canned ingredients like diced tomatoes or green chilies, a can opener is a necessity. Make sure it’s sharp and works efficiently.

Sharp Knife and Cutting Board: A sharp knife is essential for safely and efficiently chopping vegetables like onions and cilantro. Use a sturdy cutting board to protect your countertop.

Oven Mitts or Gloves: Always use oven mitts or gloves when handling hot baking dishes to prevent burns. Safety is paramount when working with hot ovens.

Optional but helpful: A food processor can significantly speed up the process of chopping vegetables for the filling, and a blender can be used to create a smoother enchilada sauce.

Sauce Preparation

The sauce is the heart and soul of any good enchilada, providing both flavor and moisture. This recipe uses a rich and flavorful red sauce, but you can easily adapt it to your preferences. We’ll be making a simple, yet delicious, tomato-based sauce from scratch. Avoid using canned sauces, as the homemade version offers a far superior depth of flavor.

To begin, gather your ingredients: 28 ounces (794g) canned crushed tomatoes (preferably fire-roasted for extra smokiness), 1 medium white onion, finely chopped (approximately 1 cup), 2 cloves garlic, minced, 2 tablespoons vegetable oil, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper (or more, to taste), ½ teaspoon salt, and ¼ teaspoon black pepper. Adjust the amount of cayenne pepper according to your spice preference; start with less and add more gradually.

Heat the vegetable oil in a medium-sized saucepan over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent – about 5-7 minutes. Don’t let the onions brown; we’re aiming for a gentle softening. Ensure the onions are cooked through but not browned, as this can impart a bitter taste to the sauce.

Next, add the minced garlic to the saucepan and cook for another minute, until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter. Burnt garlic is a common mistake, so keep a close eye on it during this step.

Now, stir in the crushed tomatoes, oregano, cumin, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 20 minutes, or up to 45 minutes for a richer, deeper flavor. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.

Once the sauce has simmered to your liking, taste it and adjust the seasoning as needed. You might want to add more salt, pepper, or cayenne pepper depending on your preferences. Taste testing is crucial; adjust seasoning according to your palate. If the sauce is too thick, you can add a splash of water or chicken broth to thin it out. If it’s too thin, simmer it uncovered for a few more minutes to reduce the liquid.

Once the sauce is perfectly seasoned and at the desired consistency, remove it from the heat and let it cool slightly before using it to coat your enchiladas. Allowing the sauce to cool slightly prevents it from scorching the tortillas during assembly. The cooled sauce will also be easier to handle.

This homemade red enchilada sauce is incredibly versatile. Feel free to experiment with other spices, such as chipotle powder for a smoky heat, or ancho chili powder for a richer, earthier flavor. Don’t be afraid to experiment and find your perfect sauce!

Filling Preparation

The heart of any great enchilada lies in its flavorful filling. This recipe uses a classic chicken filling, but feel free to adapt it to your preferences – shredded beef, pork, or even vegetarian options like mushrooms and black beans work wonderfully. Consistency is key; you want a filling that’s moist but not soupy, allowing it to hold its shape within the tortillas.

To begin, we’ll cook 1.5 lbs of boneless, skinless chicken breasts. You can achieve this in several ways. Boiling is the quickest method, taking approximately 15-20 minutes until the chicken is fully cooked through. Alternatively, you can bake the chicken breasts at 375°F (190°C) for 30-40 minutes, or pan-fry them in a little olive oil until cooked through. Once cooked, allow the chicken to cool slightly before shredding it using two forks. Avoid over-shredding; slightly larger pieces maintain a better texture within the enchiladas.

While the chicken cools, prepare the other components of the filling. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one medium-sized yellow onion, finely chopped, and sauté for about 5 minutes, until softened and translucent. Then, add 2 cloves of garlic, minced, and cook for another minute until fragrant. Don’t burn the garlic; it will impart a bitter taste. Next, stir in 1 (15 ounce) can of diced tomatoes, undrained, and 1 (10 ounce) can of diced green chilies (such as Rotel), also undrained. The liquids from the cans add moisture to the filling.

Now, incorporate the shredded chicken into the skillet. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of smoked paprika, and a pinch of cayenne pepper (optional, for extra heat). Adjust the spices to your liking; some prefer a milder flavor, while others prefer a spicier kick. Season generously with salt and freshly ground black pepper. Simmer the mixture for about 10 minutes, allowing the flavors to meld together and the chicken to absorb the spices. If the filling seems too dry, add a tablespoon or two of chicken broth or water until you achieve the desired consistency.

Finally, taste and adjust the seasoning as needed. Remember to taste test multiple times throughout the process, as the flavors will develop as it simmers. The filling should be flavorful, slightly spicy, and have a good balance of moisture. Once you are satisfied with the taste and consistency, remove the filling from the heat and set aside to cool slightly before assembling the enchiladas. Allowing the filling to cool slightly will prevent the cheese from melting too quickly during baking.

Tortilla Preparation

Making perfect tortillas is crucial for delicious enchiladas. While you can certainly buy pre-made tortillas, making your own elevates the dish to a whole new level. This section details the process for creating approximately 12-15 six-inch tortillas, enough for a generous batch of enchiladas.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable shortening (or lard, for a more traditional flavor)
• ¾ cup warm water (approximately 105-115°F)

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt. Ensure there are no lumps.

2. Cut in shortening: Add the shortening to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the shortening from melting.

3. Gradually add water: Gradually add the warm water, mixing with a fork until a shaggy dough forms. Don’t add all the water at once; you may need slightly less or more depending on the humidity and type of flour. The dough should be slightly sticky but not overly wet.

4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.

5. Rest the dough: Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in more pliable tortillas.

6. Divide and roll: Once rested, divide the dough into 12-15 equal-sized portions. Roll each portion into a smooth ball. On a lightly floured surface, using a rolling pin, roll each ball into a 6-inch circle. Try to keep the tortillas as evenly round as possible. If the dough springs back, let it rest for a few minutes before trying again.

7. Cook the tortillas: Heat a large, dry skillet or griddle over medium-high heat. Cook each tortilla for about 30-60 seconds per side, or until lightly browned and slightly puffy. Keep cooked tortillas warm in a clean kitchen towel or in a low oven (around 200°F) while you cook the rest.

Professional Recommendations:

Use high-quality ingredients: Freshly ground flour makes a difference in the texture and taste of your tortillas.

Don’t overwork the dough: Overkneading can result in tough tortillas.

Adjust cooking time: Cooking time may vary depending on your stovetop and the thickness of your tortillas. Keep a close eye on them to prevent burning.

Experiment with flavors: Add a pinch of chili powder or cumin to the dough for a subtle flavor boost.

With a little practice, you’ll be making perfect tortillas for your enchiladas every time!

Assembly

Assembling your enchiladas is a crucial step in achieving that perfect balance of flavor and texture. Proper assembly ensures even cooking and prevents a soggy bottom, leading to a truly satisfying dish. This section provides detailed instructions to guide you through the process, yielding approximately 12 enchiladas.

First, preheat your oven to 375°F (190°C). This is vital for ensuring the cheese melts properly and the enchiladas bake through evenly. You’ll also want to lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil. This prevents sticking and makes for easier cleanup.

Next, prepare your filling. We’ll assume you’ve already prepared your chosen filling (chicken, beef, cheese, or vegetarian) according to the recipe instructions. Ensure the filling is not too wet. Excess moisture can lead to soggy enchiladas. If your filling is overly moist, gently simmer it uncovered for a few minutes to reduce the liquid.

Now, it’s time to fill the tortillas. Warm your corn tortillas. You can do this by microwaving them for 15-20 seconds, wrapping them in a damp paper towel and microwaving for 30 seconds, or even heating them briefly in a dry skillet. This makes them pliable and prevents them from cracking. Be careful not to overheat them, as they can become brittle.

Lay a warm tortilla flat. Add approximately 2-3 tablespoons of your prepared filling to the center of the tortilla. The amount will depend on the size of your tortillas and your desired filling-to-tortilla ratio. Avoid overfilling, as this will make the enchiladas difficult to roll and may cause them to burst during baking.

Gently fold the sides of the tortilla inward, then tightly roll it from one end to the other, creating a neat cylinder. Place the rolled enchilada seam-down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.

Once all the enchiladas are in the dish, pour your enchilada sauce evenly over them, ensuring each enchilada is generously coated. You may need to adjust the amount of sauce depending on your preference and the thickness of your sauce. A thicker sauce might require less, while a thinner sauce might require more.

Finally, top with your desired cheese (Monterey Jack, cheddar, or a Mexican blend work well). You can also add any other desired toppings, such as chopped green onions or cilantro. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through. Check for doneness by inserting a toothpick or knife into the center of an enchilada; it should come out clean. Let them rest for about 10 minutes before serving.

Important Note: If you are using a very thick enchilada sauce, you may need to increase the baking time slightly to ensure the enchiladas are thoroughly heated. Always keep an eye on them while they’re baking to prevent burning.

Recommendations for Homemade Mexican Enchiladas

Your homemade Mexican enchiladas are sure to be a hit! To ensure they are enjoyed to their fullest potential, consider these recommendations:

Serving Suggestions: For the ultimate enchilada experience, serve them immediately after baking. The cheese will be melted and bubbly, and the filling will be warm and flavorful. Garnish generously with freshly chopped cilantro, sliced red onions, and a dollop of Mexican crema fresca or sour cream. A sprinkle of extra cheese is always welcome! Consider offering a variety of hot sauces on the side to cater to different spice preferences. A mild salsa verde, a medium-hot salsa roja, and a fiery habanero sauce would be a great selection. For a truly authentic touch, serve with a side of warm tortillas, allowing guests to create their own enchilada-style wraps.

Storage and Reheating: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave individual portions until heated through, or bake them in a preheated oven at 350°F (175°C) for 15-20 minutes, covering with foil to prevent drying. Avoid reheating in the microwave for extended periods as this can make the tortillas soggy.

Complementary Dishes: Enchiladas pair beautifully with a variety of side dishes. A simple Mexican rice is a classic accompaniment, offering a contrasting texture and flavor. Refried beans, whether homemade or store-bought, add creaminess and heartiness to the meal. A vibrant and refreshing Mexican salad with corn, black beans, avocado, and a lime vinaigrette would cut through the richness of the enchiladas. For a more substantial side, consider a simple guacamole and tortilla chips. If you are feeling adventurous, a side of grilled vegetables like zucchini, bell peppers, and onions would add a fresh and healthy element to your meal.

Nutritional Information (Approximate per serving, based on a recipe yielding 6 enchiladas): The nutritional content of your enchiladas will vary depending on the specific ingredients used, but a typical serving might contain approximately 450-550 calories. This includes a significant amount of carbohydrates from the tortillas and filling, protein from the meat or vegetarian filling, and fat from the cheese and oil. The exact breakdown of macronutrients (carbohydrates, protein, and fat) will vary based on your recipe. It’s important to note that this is an estimate, and the actual nutritional content may vary. For a more precise nutritional analysis, use a nutrition calculator and input your specific ingredients and quantities.

Important Note: Always ensure your ingredients are fresh and handled safely to avoid foodborne illness. When using raw meat, cook it thoroughly to an internal temperature of 165°F (74°C) to ensure it is safe for consumption. Enjoy your delicious homemade Mexican Enchiladas!