Easy Enchiladas: A Must-Try Recipe for Mexican Food Lovers!
Today, we're diving into the bold flavors of Mexico with a mouthwatering enchiladas recipe that's super easy to make at home! Whether you're cooking for family, friends, or just treating yourself, these enchiladas are sure to be a hit.
Ingredients
For the Enchilada Sauce
- 4–5 tbsp olive oil or butter, bacon fat, or beef tallow
- 4 tbsp all-purpose flour
- 2 tsp chipotle chili powder adjust for spice level
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 4 cups chicken stock
- 1½–2 tsp salt to taste
For the Meat Filling
- 2 portions bricks of pre-made frozen Bolognese/ragù (or 500g/1 lb cooked ground beef)
- 1½ tbsp ground cumin
- 2–3 tbsp pickled jalapeños or fresh, diced
- ½ tsp liquid smoke optional
For Assembly
- 8–10 medium flour tortillas or corn tortillas
- 2 cups shredded mild cheese Gruyère, cheddar, or Monterey Jack
Instructions
Make the Enchilada Sauce
- Heat 4–5 tbsp oil in a pan over medium heat.
- Add 4 tbsp flour, stirring constantly until golden and nutty (~3–4 mins).
- Mix in spices (chili powder, paprika, cumin, oregano, garlic powder) and cook for 30 seconds.
- Add 2 tbsp tomato paste, stir to combine.
- Gradually whisk in 4 cups chicken stock until smooth. Simmer for 2–3 mins.
- Season with salt 1½–2 tsp, then set aside.
Prepare the Meat Filling
- Thaw 2 portions of frozen Bolognese (or cook ground beef).
- Heat in a pan, then add 1½ tbsp cumin, jalapeños, and liquid smoke. Cook for 4–5 mins.
Assemble the Enchiladas
- Preheat oven to 200°C (400°F)
- Spread a thin layer of sauce in a baking dish.
For each tortilla
- Lightly coat with sauce, fill with meat and cheese, then roll tightly.
- Place seam-side down in the dish.
- Cover with remaining sauce and cheese.
Bake & Serve
- Bake for 25–30 mins until bubbly and golden.
- Let cool slightly, then serve with guacamole, pico de gallo, or sour cream.
Video
Notes
Pro Tip: Freeze extra Bolognese in portions for quick future meals!