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Enchiladas with Homemade Enchilada Sauce

Enchiladas with Homemade Enchilada Sauce
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Enchiladas with Homemade Enchilada Sauce deliver an authentic Mexican flavor with tender corn tortillas wrapped around savory fillings and smothered in a rich, smoky homemade sauce. Quick to prepare and customizable with your choice of protein or veggies, this family-friendly dish combines tangy sauce, tender tortillas, and melty cheese for a satisfying and vibrant meal perfect any day of the week.

Ingredients

Scale

Enchilada Sauce Ingredients

  • 1 tablespoon ancho chili powder
  • 1 tablespoon guajillo chili powder
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups chicken or vegetable broth

Filling Ingredients

  • 1 lb chicken or beef, cooked and shredded or diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Optional: black beans or roasted vegetables for vegetarian option

Other Ingredients

  • 12 fresh corn tortillas
  • 1 1/2 cups shredded Mexican cheese blend or sharp cheddar cheese
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Homemade Enchilada Sauce: Toast the ancho and guajillo chili powders in a hot skillet for about 30 seconds to release their smoky aroma. In a bowl, whisk together the toasted chili powders, tomato paste, minced garlic, onion powder, cumin, oregano, cinnamon, and broth. Pour the mixture into a saucepan and simmer gently over medium heat for 10 minutes, stirring occasionally, until thickened and fragrant.
  2. Cook the Filling: In a skillet, sauté diced onions and minced garlic until translucent and fragrant. Add your chosen protein—chicken, beef, or vegetables/beans—and cook thoroughly, seasoning with salt, pepper, and additional spices if desired, until tender and flavorful.
  3. Soften the Tortillas: Warm the corn tortillas by heating them briefly in a dry skillet over medium heat or wrapping them in a damp cloth and microwaving for about 20 seconds. This softens the tortillas and makes them pliable enough to roll without tearing.
  4. Assemble the Enchiladas: Dip each warmed tortilla lightly into the homemade enchilada sauce to coat. Spoon a generous amount of the filling onto the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
  5. Bake and Serve: Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle evenly with shredded cheese. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro and serve hot.

Notes

  • Use fresh corn tortillas and homemade sauce for best authentic flavor.
  • Toast chili powders before using to enhance the smoky aromas.
  • Dip tortillas in sauce before filling to add moisture and prevent dryness.
  • Keep warmed tortillas wrapped in a towel to maintain pliability and prevent cracking.
  • Let enchiladas rest for 5 minutes after baking to set and improve slicing.

Nutrition

Keywords: enchiladas, homemade enchilada sauce, Mexican recipe, baked enchiladas, gluten free, easy dinner

Find it online: https://mealsbylina.com/enchiladas-with-homemade-enchilada-sauce/