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Enchiladas (work in progress)

posted Oct 25, 2020, 10:30 PM by Thuy Vuong   [ updated Jul 27, 2021, 2:47 PM ]
~10-15 Tortillas (preferably small)
1 can of chipotle peppers in adobo sauce (~12oz)
1 lb Ground meat (chicken, beef, etc)
Mexican cheese
Tomatillo sauce
Diced onions

Chicken broth
2 Tbsp Tomato paste

1. Pre-heat oven to 350 degrees Fahrenheit.
1 exp. Prepare the tortillas by microwaving them wrapped in a damp paper towel for 30 seconds, then frying them in a pan with oil.
2. Add oil and fry the ground meat at medium high heat until brown. Add about 2 tablespoons of adobo sauce and chipotle peppers into the pan and mix well. 
2 exp. Add 1 cup of chicken broth slowly to make sure a sauce forms. After 1 cup of broth is added, add the tomato paste and mix thoroughly. Reduce until the sauce is thick enough to cover the back of a spoon.
3. Add the mixture into a bowl along with any diced onions and salsa. 
4. In a tortilla, scoop the mixture with plenty of meat and tomatillo sauce into the middle and sprinkle cheese inside. Roll the tortilla and place it into the pan such that the seam is facedown. 
5. Continue step 4 until the pan is sufficiently filled.
6. Pour the remaining sauce liberally over the finished enchiladas, filling in the spaces between them. Pour the tomatillo sauce as well in strips.
7. Generously but evenly sprinkle cheese overtop and place into the oven.
8. Bake for 20 to 25 minutes or until hot and bubbly.
9. Allow to cool for ~5 minutes before serving.