I have seen enchiladas popping up on a number of blogs recently, and have never had them, so I decided to make them for dinner Friday night. I absolutely loved these – they (and any other variations I can think of) will be going into the “regular rotation”.
How to make the enchiladas and recipes after the break.
I couldn’t decide on how I wanted to fill these and ended up using the filling that we make for our fajitas – a grilled combination of chicken, pepper, onion, mushrooms, and broccoli. The mushrooms and broccoli may sound a bit strange, but a favorite local Mexican restaurant uses them in their fajitas so I decided to try it, and it really adds some great flavor!
I served Mexican Rice as a side to the enchiladas, and it was definitely enough for a complete meal! In fact, I will likely cut the recipe in half next time.
I made my own Enchilada Sauce, modifying it from a recipe that I found on The Spicy Skillet, as I’m not a big fan of big spice. Below is my adaptation:
Enchilada Sauce
(Adapted from Allrecipes.com)1/4 cup vegetable oil
2 tablespoons flour
1 (8-oz.) can tomato sauce
1.5 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
Salt to taste1. Heat oil in a skillet over medium-high heat. (Watch out for splatters – I got nailed a few times!) Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, chicken broth, garlic powder, and onion salt into the flour until smooth, and continue cooking over medium heat approximately 10 minutes or until lightly thickened. Season with salt to taste.
To Prepare Enchiladas:- Spread about 1/3 of the enchilada sauce on the bottom of a 9×13 dish, enough for a thin covering across the bottom of the pan.
- Fill 8 tortillas with your choice of filling and roll them up and place them in the pan, seam side down.
- Once the enchiladas are in place, pour the rest of the sauce over them, making sure there are no dry spots.
- Sprinkle the cheese of your choice (I used cheddar) on top.
- Cover with foil and bake in a 350 degree oven for 25 minutes. Remove foil and bake 5 more minutes.
See more: Chicken, Main Dishes, Mexican
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Those look soooo good! I love Mexican food and have not made enchiladas forever!
Those look delicious! I have been craving enchiladas a lot lately, and I rarely crave mexican. I think I’m making some tonight!
I was just about to go to bed, but now I feel like I have to have a midnight snack first. Your picture made me hungry!
These look great! I made some enchiladas with green sauce recently, and there were delicious. One problem, though… the corn tortillas became really soggy and fell apart. They still tasted great, but the tortillas really frustrated me! Any ideas??
Hi Erin, while my tortillas were definitely soft, they didn’t become soggy or fall apart. Perhaps too much sauce, or cooking too long? Those are the only things I can think of!
There must have been Mexican food cravings in the air… Erik and I made chicken enchiladas for dinner today using a recipe that we adapted from one of our friends. I’ll work on posting it to my blog…
these look absolutely fantastic! enchiladas are my favorite mexican dish and i love that you make your own sauce. i don’t like spicy either
i need to try this.
I don’t usually like mexican, but these look so good! We’ll HAVE to try them. Yummmmm!
These look awesome!! I am glad you were able to come up with a tasty enchilada sauce recipe as well as a great filling combination. And now I am craving Mexican food.
Mmmm I love Mexican! Those look delicious!
I’ve had fajita burritos, but never enchiladas! I bet these were great.