• June 26, 2020

Mexican Enchiladas

Mexican Enchiladas

Mexican Enchiladas 1024 1010 Cooking Aboard with Jill

Authentic Mexican enchiladas are the real deal. Corn tortillas are dipped in a chile sauce and then are filled with onions, cheese and peppers. For serving, traditionally you put shredded lettuce, sour cream and tomatoes on top. Also, the protein is usually placed on top as well. I like to serve enchiladas with salsa, refried or black beans and either sliced avocados or guacamole. Buen apetito!

 Avacado or grapeseed oil (need a high heat oil)
 18 (six inch) corn tortillas
 40 ounces enchilada sauce*
 3 cloves garlic minced
 2 cups onions, diced
 1 cup multi-colored peppers, diced
 2 cups Monterey jack cheese**
 2 cups pepper jack cheese**
 Sour Cream
 Shredded lettuce

1

2

Grate the cheeses in a food processor.

3

On the stove, place a small frying pan with some avocado oil to the right with your tortillas on the side. On the left side of the stove, place a large frying pan with all of the enchilada sauce and heat on low. Left of the stove place a large sheet pan. This will be your cooking station at the stove. Over medium heat, place one tortilla in the oil for only a couple seconds on each side.

4

Then place the tortilla into the enchilada sauce. I like to do this in batches of three. After the three tortillas have been well coated with the sauce, place on the sheet pan. Repeat this for another batch of 3 tortillas in the sauce.

5

At another location in your kitchen, set up a second station that will have three bowls. The first will be the garlic mixed with the onions. The other two bowls will be for the peppers and cheese. Also, your casserole dish should be there.

6

Layer a single row of the onions, peppers and cheese on each tortilla.

7

In the bottom of your casserole dish, ladle some enchilada sauce just to cover the bottom of the pan***.

***Depending upon the size of your casserole dish, you may need two of them

8

Wrap the enchiladas and place in your dish seam down. The enchiladas should be packed in tightly.

9

After all of the enchiladas are in your casserole dish(es), pour any remaining sauce, cheese, onions and peppers over the top from your sheet pan. Then pour the remaining sauce from the pan on the stove over and finish up by topping with half of the remaining cheese.

10

Bake 375 degrees F for 30 minutes until bubbly. On each plate, place some shredded lettuce and cheese over 3 enchiladas. I like to have some sour cream, salsa, black beans and guacamole to go with the meal. Assuming that a normal serving is 3 enchiladas per person, this serves 6.

*You can also make it from scratch using dried chile peppers, garlic, salt and water.

**You can play around with the proportions of these 4 cups of cheese depending upon how hot you would like the enchiladas to turn out.

***Depending upon the size of your casserole dish, you may need two of them

Ingredients

 Avacado or grapeseed oil (need a high heat oil)
 18 (six inch) corn tortillas
 40 ounces enchilada sauce*
 3 cloves garlic minced
 2 cups onions, diced
 1 cup multi-colored peppers, diced
 2 cups Monterey jack cheese**
 2 cups pepper jack cheese**
 Sour Cream
 Shredded lettuce

Directions

1

2

Grate the cheeses in a food processor.

3

On the stove, place a small frying pan with some avocado oil to the right with your tortillas on the side. On the left side of the stove, place a large frying pan with all of the enchilada sauce and heat on low. Left of the stove place a large sheet pan. This will be your cooking station at the stove. Over medium heat, place one tortilla in the oil for only a couple seconds on each side.

4

Then place the tortilla into the enchilada sauce. I like to do this in batches of three. After the three tortillas have been well coated with the sauce, place on the sheet pan. Repeat this for another batch of 3 tortillas in the sauce.

5

At another location in your kitchen, set up a second station that will have three bowls. The first will be the garlic mixed with the onions. The other two bowls will be for the peppers and cheese. Also, your casserole dish should be there.

6

Layer a single row of the onions, peppers and cheese on each tortilla.

7

In the bottom of your casserole dish, ladle some enchilada sauce just to cover the bottom of the pan***.

***Depending upon the size of your casserole dish, you may need two of them

8

Wrap the enchiladas and place in your dish seam down. The enchiladas should be packed in tightly.

9

After all of the enchiladas are in your casserole dish(es), pour any remaining sauce, cheese, onions and peppers over the top from your sheet pan. Then pour the remaining sauce from the pan on the stove over and finish up by topping with half of the remaining cheese.

10

Bake 375 degrees F for 30 minutes until bubbly. On each plate, place some shredded lettuce and cheese over 3 enchiladas. I like to have some sour cream, salsa, black beans and guacamole to go with the meal. Assuming that a normal serving is 3 enchiladas per person, this serves 6.

*You can also make it from scratch using dried chile peppers, garlic, salt and water.

**You can play around with the proportions of these 4 cups of cheese depending upon how hot you would like the enchiladas to turn out.

***Depending upon the size of your casserole dish, you may need two of them

Mexican Enchiladas


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