Lots of enchiladas

Cooking with Cathie

Cathie CampbellApril 11, 2012 

I never get tired of enchiladas, and even though winter has been mild (as of this writing), I still get cravings for meals that are bubbling hot.

Enchiladas are so appealing with their savory, spicy fillings and melted cheese. You can serve them with sides such as refried beans and Spanish rice, but they will go along just fine with most any side dishes, even just a green salad. Also, it's nice that you can decide for yourself whether to use corn or flour tortillas.

Here are some enchilada recipes (and two for sauce) you might find to your liking. Add some of your own favorite ingredients to make them even more special.


Homemade enchilada sauce

There are many variations on homemade enchilada sauce and this is just one.

  • 1/4 cup vegetable oil
  • 2 tablespoons flour
  • 2 tablespoons chili powder
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon salt
  1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned.
  2. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened. Makes about 2 1/2 cups.

Enchilada sauce with chipotle and adobo

I find this a bit hot for my taste, but many people love hot chiles.

  • 2 tablespoons lard or bacon fat (or substitute oil or butter)
  • 3 tablespoons flour
  • 1 rounded tablespoon chili powder
  • 3 chipotle chilies packed in adobo, seeds removed and minced
  • 2 tablespoons adobo sauce from the can of chipotle chilies
  • 2 cups chicken stock plus 1 cup water
  • Salt and pepper, to taste
  1. In a medium saucepan, heat two tablespoons of lard (or cooking fat of your choice) over medium heat. Add 3 tablespoons of flour and whisk until the mixture, the roux, looks blonde.
  2. Add the chili powder and minced chipotle chilies, whisk and cook until fragrant, about 30 seconds. Slowly whisk in the chicken stock and water mixture and the adobo sauce from the can.
  3. Simmer the mixture until it is thick and bubbly (if it looks too thick, add some more water). Season with salt and pepper.

Chicken enchiladas

  • 2 pounds skinless, boneless chicken breast meat, cut into chunks
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 1/4 cups sour cream
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (4-ounce) can chopped green chilies, drained
  • 1 (1.25-ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 5 (12-inch) flour tortillas
  • 3 cups Cheddar cheese, shredded, divided
  • 1 (10-ounce) can enchilada sauce
  • 1 (6-ounce) can sliced black olives
  1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onions, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder and garlic powder; simmer for an additional 10 minutes.
  3. Preheat an oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9-by-13-inch baking dish.
  4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes. Makes 8 servings.

Cheese enchiladas

Adapted from Taste of Home.

  • 2 cans (15-ounces each) tomato sauce
  • 1 1/3 cups chicken, vegetable or beef broth
  • 2 tablespoons mild chili powder
  • 3 garlic cloves, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 16 flour tortillas (8 inches), warmed
  • 4 cups (16 ounces) Monterey Jack cheese, shredded
  • 2 1/2 cups (10 ounces) mild Cheddar or Colby, shredded (reserve 1/2 cup)
  • 2 medium onions, finely chopped
  • 1 cup sour cream
  • 1/4 cup fresh parsley, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Shredded cabbage or lettuce, sliced ripe olives and additional sour cream, optional
  1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4 to 5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla (I do this one at a time).
  2. In a large bowl, combine the Monterey Jack, 2 cups Cheddar or Colby cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-by-9-inch baking dishes. Pour remaining sauce over top.
  3. Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining cheese. Bake 4 to 5 minutes longer or until the cheese is melted. Garnish with lettuce, olives and sour cream if desired. Makes 16 enchiladas.

Beef enchiladas

  • 2 teaspoons vegetable oil
  • 3/4 pound lean ground beef
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 small can chopped ripe olives
  • Salt and pepper, to taste
  • Roughly 8 6-inch corn tortillas
  • 1 1/2 cups shredded Colby or pepper jack cheese or a combination of the two
  1. Heat 2 teaspoons of oil in a skillet over medium high heat. Add the ground beef and break it up into bite-size pieces. Cook the ground beef until it is browned and cooked through. Drain the beef and set aside.
  2. Reserve about 2 teaspoons of fat in the skillet from cooking the beef. Heat over medium heat and add the onions and a pinch of salt. Cook until the onions are soft and translucent. Add the garlic and chopped olives and cook until fragrant, about 30 seconds. Turn off the heat.
  3. Add the drained ground beef back into the onion mixture and add about a half cup of enchilada sauce and season with salt and pepper. Set the meat mixture aside.
  4. Wrap the stack of tortillas in foil. Preheat the oven to 450 and put the tortillas in the oven while it preheats. When the tortillas are warm and pliable, remove them from the oven.
  5. Spread about a 1/4 cup of enchilada sauce on the bottom of an 8-by-8-inch baking dish. Add about 1/4 cup of the meat mixture and about two tablespoons of the shredded cheese to a tortilla and roll it up. (Save some cheese for the tops of the enchiladas.) Place the roll seam-side down in the baking dish. Repeat with the rest of the tortillas and fill the baking dish.
  6. Top with remaining sauce and sprinkle cheese evenly on top. Bake in preheated oven for 15 to 20 minutes, until hot and bubbly. Makes about 8 enchiladas.

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