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Best Ever Enchiladas

Best Ever Enchiladas

I’m posting this enchilada recipe in both the Chicken category, as well as vegetarian. For the Chicken option, simply boil 1 boneless, skinless breast until cooked through. Cool, and then shred into filling mixture. Whether veggie or chicken, these enchiladas are cheesy, soul satisfying goodness and can be a spicy or mild as you like. Serve with taco chips & salsa or a simple green salad dressed with a squeeze of fresh lime juice. This is by far my favorite Mexican classic, and what really makes it are the corn tortillas. Don’t attempt this with flour ones as they will simply turn to mush. The corn tortillas provide not only the perfect flavour, but are also dense enough to stand up to all of that sauce & cheese.


Enchilada Sauce

  • 1/4 cup Vegetable oil
  • 2 tbsp Flour
  • 1/4 cup Mexican chili powder
  • 1 regular size can Plain tomato sauce or tomato puree.
  • 1 1/2 cups Water
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • Big pinch of salt


  • 12 Corn tortillas
  • 1 cup cooked white rice
  • 1/2 cup Black beans, drained
  • 1/4 cup corn, drained
  • 2 cups Shredded jack cheese, divided
  • 1 Diced jalapeno **optional**
  • 1 Chicken breast, shredded **optional**
  • Handful of fresh cilantro to garnish


For the sauce; Heat oil in a large pan over medium-high heat and then stir in flour & chili powder. reduce heat and cook until lightly brown, whisking constantly to prevent flour from burning. Slowly stir in tomato sauce, water, and remaining spices and continue whisking until smooth. Continue cooking on medium until it thickens slightly- about 8-10 minutes. Turn heat to as low as possible.

For filling; Mix together all ingredients except corn tortillas & 1 cup of shredded cheese. Add a couple of tablespoons of the sauce to bind the filling together.

To assemble; Heat tortillas one at a time in a hot & dry non-stick pan and cover them with a tea towel to keep warm. (This helps to make them flexible enough to roll) Pour 1/3 or enchilada sauce in the bottom of a large shallow backing dish. One at a time, dip corn tortilla in remaining sauce, scoop in enough sauce to go from end to end in the middle of the tortilla. Roll and place in baking dish, seam side down. Unlike tacos, you don’t have to roll or tuck the sides in. Continue assembling and pack enchiladas together tightly in the dish. If there is any filling leftover, simply spread it evenly over top of rolled enchiladas. Cover with remaining sauce and top with shredded cheese. Bake covered at 300 for 20 minutes and garnish with fresh cilantro.

Prep Time: 30 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yield: 12 enchiladas

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