Enchiladas are filled and rolled tortillas covered in a spicy tomato sauce and cheese baked in the oven until the cheese melts. Enchiladas are one of the most versatile Mexican dishes because the filling can be virtually anything.
Prepare the filling
- Heat half the oil in a frying pan, brown chicken strips.
- Add chopped onion and pepper and cook for 3-4 minutes.
- Season with salt and oregano and cook until onion and pepper are soft.
- Use 3 tablespoons chicken mix + 2 tablespoons grated cheese as filling for each enchilada.
Prepare the enchiladas
- Heat oven to 350° F. Heat the rest of the oil in a skillet.
- Fry a tortilla for a few seconds until warmed but still soft.
- Remove tortilla from skillet and dip briefly in warm tomato enchilada sauce.
- Place dipped tortilla on a plate and put the filling in the center.
- Roll up tortilla and place in a baking tray with the opening facing down.
- Repeat until all tortillas are filled and placed on the baking tray.
- Cover tortillas with the res of enchilada sauce and top with the rest of the grated cheese.
- Cook in the oven for 20 minutes, or until the sauce is bubbling and the cheese has melted.
- Serve enchiladas topped with 1 tablespoon sour cream each.
The filling in this recipe is chicken, sauteed with onion and pepper, and cheese. The filling can be any type of meat, either prepared for the enchiladas or leftover chili con carne, cheese, cheese and vegetables, beans and rice, eggs, guacamole, or any combination of ingredients. The directions given to prepare enchiladas can be used with any filling.
If you have leftover cooked chicken, you can use it for enchiladas. Just cook the pepper and onion on their own, then place a few strips of cooked chicken, 2 tablespoons of onion and pepper mix, and 2 tablespoons grated cheese as filling. You can also simmer 2 chicken breasts, on the bone, in 3 cups of water until tender, about 30 minutes. Once cooled, remove skin and bones and cut the meat into strips.
If you like it hot, add some chili to the filling.