Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese!
These black bean enchiladas are saucy, cheesy and packed with delicious veggies
My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
Here’s a comforting enchiladas recipe to simplify weeknight dinner planning; this bubbling bake is bursting with flavour and will leave you feeling properly fed and satisfied – just what you want from a midweek meal. Like the look of this? Check out our spicy turkey enchiladas for more inspiration.
Easy Red Enchilada Sauce is made with just a few simple ingredients, and is more flavorful and healthier than the canned stuff!
This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it’s guaranteed to be a crowd-pleaser!
Prepare to embark on a culinary adventure that brings together the rich and savory flavors of birria with the comforting allure of enchiladas. Birria Enchiladas are a delightful fusion dish that marries the tender and flavorful elements of birria with the classic charm of enchiladas. Get ready to experience a symphony of tastes that pays homage to traditional Mexican cuisine while adding a unique twist that's sure to impress.
These chicken enchiladas made with a tangy tomatillo salsa verde sauce are a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
Enchilada Sauce is easy to make and tastes much better than the canned stuff, as bold and flavorful as at your favorite Mexican restaurant.
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
This delicious vegan enchilada recipe is a healthy take on a traditional comfort food that your family will love!
These Shredded Chicken Enchiladas are a quick weeknight recipe that happen to be loaded with flavor. Corn tortillas are filled with shredded rotisserie chicken and cheese, covered in a homemade red enchilada sauce, and then baked in the oven until bubbling over with deliciousness.
I believe I've finally done it. I've been playing around with chili gravy for years. My battles are detailed here: The Year of The Entomada Shredded Beef Entomadas Enchilada Trouble Shooting I've made chili gravy after chili gravy. I've experimented with using bacon grease as the fat, with canola oil as the fat, with more flour, less flour, more spices, less spices, with water as the liquid, with chicken broth as the liquid, etc. I could go on. This time however, I believe I've taken chili gravy as far as it can go. It's the best I've ever made. And I've got to share with you something I noticed, something I wasn't expecting- The gravy was far better the next day. Unbelievably better. Something happened overnight. It was like the spices all gelled together and even the texture changed. From now on, I will be making chili gravy the day before and refrigerating it overnight. Oh, and the winning combination was a mixture of bacon grease, less flour, a smidge of chicken broth, mostly water, and my secret ingredients, tomato paste and achiote paste. So. Darn. Good. By adding less flour, I think this is the thinnest you can make this sauce and still call it a gravy. I've tried my gravies with more flour and they always come out tasting too heavy and impossibly thick. Not appetizing. This gravy has more of a velvety feel than a thick feel. I think the small amount of bacon grease combined with a slight amount of chicken broth but mostly water, adds the perfect amount of seasoning. I found with using larger amounts of bacon grease and chicken broth that the gravy quickly becomes over-seasoned. I mean, super-duper salty. Yuck. Using mostly water holds the seasoning in check. You know how Mexican restaurants are always serving enchiladas with lettuce and tomatoes on the side? I've always been the kid that piles those toppings right on. And now I do it at home too. Enchiladas aren't enchiladas in my book if they aren't garnished with lettuce and tomatoes. So... now that I've got chili gravy down, I can tell you straight up- This is not the sauce I've been looking for. From reading my past struggles, you know I'm searching for a sauce I was served at an out-of-business Mexican restaurant as a child. I thought the sauce was a chili gravy. I'm not so sure anymore. After playing around with a million gravy recipes, I've come to realize the texture and consistency of that sauce was not gravy like. In any way. What does this mean? More experiments :) My last note- I used achiote paste in this recipe, which I don't believe is a common ingredient in the United States. I could be wrong on that. However, I've never found achiote paste in Kentucky. I happened to pick some up at a Mexican grocery store when I was visiting Oregon. If you can't find it in your regular grocery store, you can find it on Amazon. This is actually exactly what I used. Time for an update on my car. If you read my Monday post, you know I was ready to either pitch a fit or move on with my life. Yesterday, I pitched a fit. First of all, the hubby called the dealership on Monday and they couldn't even bother to call him back. He finally got a hold of them yesterday, after leaving multiple messages. At which time the customer service rep informed him it was going to be another 2 weeks. They told him they hadn't found a transmission yet. The hubby really laid into them at this point, as we were told 2 weeks ago they were ordering a transmission that would arrive in 4 days. Come to find out they are looking for a used transmission? That really seems like something they should have told us, the fact that we would be without our primary vehicle for an entire month. Not only that, but the woman the hubby talked to was not apologetic at all. Her attitude was more like, "Yeah, so?" I'll tell you this, my very fist car was a Nissan. My family has owned multiple Nissans with no trouble. I really feel they should have got us a rental vehicle if they were going to keep the car for a month. I also feel they should have been upfront and honest about their protocol. They really shouldn't have said they were ordering a new part that would arrive in a couple of days when it's obvious that's not their practice at all. I'm afraid Nissan has lost a valuable, life-long customer. Sigh. So I'm stuck at home for who knows how much longer. More enchilada sauce experiments to come, I guess :) Happy Wednesday friends! Ingredients (serves 2- 2 enchiladas per person): Chili Gravy- 2 tbsp bacon grease 2 tbsp flour 1/4 cup chicken broth 1 3/4 cup water 3 tbsp tomato paste 1 tbsp chili powder 2 tsp cumin 1-2 tsp salt (add extra tsp of salt to taste, if needed) 1 tsp garlic powder 1/2 tsp oregano 1/2 tsp black pepper 1/4 tsp achiote paste smallest pinch of sugar (seriously, the smallest) 2 1/4 cups shredded mozzarella cheese 4 burrito-size flour tortillas 1/4 cup shredded cheddar cheese 1 tbsp cilantro, minced chopped lettuce, tomato, sour cream (toppings- optional) Directions: 1. Prepare chili gravy- In medium size skillet, heat bacon grease over medium high heat. When hot, add flour. Stirring constantly, cook for 1-2 minutes. Add chicken broth. Mixture will form a clumpy ball. Cook for 30 seconds to 1 minute, moving roux around. Add 1/2 cup of water, stir until incorporated. Add the rest of the water in slow additions. When water is incorporated, add tomato paste. Add chili powder through sugar, stirring constantly to combine. Add more water if gravy is too thick. Turn heat to low, and cook for 10-15 minutes, stirring occasionally. Remove from heat. Refrigerate overnight, or use immediately. If refrigerating overnight, warm sauce in skillet for a few minutes before use. 2. Preheat oven to 350º. 3. Using an 8-inch square pan, spread about 1/2 cup of gravy on the bottom of the pan. Place tortillas on a plate, and cover with a damp paper towel. Microwave for 1 minute. Remove from microwave. Place 1 tortilla on a clean surface, and spoon 1/2 cup of mozzarella in the middle of the tortilla. Roll tortilla up like a burrito and place in the pan. Repeat with other 3 tortillas. 4 tortillas should fit perfectly in an 8-inch pan. Pour desired amount of gravy over the top of the pan (you may have a little extra gravy). Top with 1/4 cup mozzarella and 1/4 cup shredded cheddar. Bake in preheated oven for 10 minutes or until cheese is melted. Don't over-bake, or your enchiladas will be dry (ewww). 4. Distribute enchiladas between 2 plates. Top with lettuce, tomato, and sour cream, if using. Serve immediately. Printable Recipe Chili gravy recipe adapted from The Homesick Texan. If you liked this recipe, you may enjoy these: Black Bean Flautas with Avocado Dipping Sauce Turkey Taco Casserole Shredded Beef Tacos Linked to: Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday, Treasure Box Tuesday, Create It Thursday, Home and Garden Thursday, Thank Goodness It's Thursday
Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.
These Green Enchiladas are creamy, cheesy & full of flavor! Stuffed with chicken, cream cheese, shredded cheese, and fire roasted green chiles!The green enchilada sauce is made using a batch of homemade tomatillo Salsa Verde (or store-bought), that's been cooked in just a bit of oil and broth. So easy!
Pourquoi ne pas se laisser tenter par un voyage culinaire de l’autre côté du globe avec la recette qui fait chavirer le cœur de tous les Mexicains : les enchiladas. Présentation et recettes.
Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen — saucy, spicy, and savoury. Perfect for a Mexican fiesta.
