It doesn’t stop there, you can definitely make these enchiladas ahead of time, waiting to do the final bake in the oven until just before you’re ready to enjoy them. If you’re going to do that, prepare them and cover with the foil and set in the fridge until you’re just about ready to bake them.
I didn’t end up with any leftovers, but those can be stored in the fridge and reheated easily!
The one note I will add is that you want to be sure to cut down the tough stem of the collared green leaves as much as you can. The more stem there, the tougher it will be. I left mine to be fairly even with the thickness of the leaf itself.
I’ve wanted to do a homemade red enchilada sauce video for a
while now, and not just one. Eventually, I need to film a proper Mexican-style
enchilada sauce, but first, may I present the faster, easier, but still very delicious,
Tex-Mex version. Speaking of faster, I thought by stacking these, they’d be a little
quicker to make, but they took the same time as rolled ones. That means they’re
both fast and easy.
Since we are taking the shortcut of using dried chili
powder, be sure to at least get a nice one. I used ground Ancho, which is very
nice, but what isn’t nice is that old bottle of chili powder you’ve had in the
pantry since the 90’s. If you live in some remote location, go on the Internet
and order something fresh. Besides using it in this, your next pot of chili will also be grateful.
If you’re making the sauce ahead of time, it’s a good idea
to heat it up first before assembling your enchiladas, so they are warm going
in the oven. Otherwise, you’ll need to give them some extra time in the oven,
so they get completely heated through. I love chicken enchiladas more than
someone probably should, but this same preparation done with shredded, stewed
beef, is not to be missed. Either way, I really do hope you give these a try
soon. Enjoy!
Ingredients for 2 1/2 cup Red Enchilada Sauce:
(enough for 4 to 6 Portions)
2 tablespoons olive oil
2 tablespoons butter
1/2 cup diced onion
1/2 teaspoon salt, plus more to taste
3 to 4 tablespoons all-purpose flour, depending on how thick
you like it
2 tablespoons ground chili powder, like ancho
2 teaspoons ground cumin
1/2 teaspoon chipotle
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
cayenne to taste
small pinch cinnamon
3 cloves minced garlic
2 tablespoons tomato paste
2 1/2 cups chicken broth
Fillings for each enchilada:
3 small corn tortillas
2/3 cup shredded cooked chicken
2/3 cup shredded pepper or regular Monterey Jack cheese, plus
more as needed
This certainly isn’t the first time that I’ve stripped my enchiladas down into their pure and naked forms. The last time I stuck with a veggie and cheese enchilada, but this time I wanted to make one that was more Tex-Mex inspired with a bunch of cheese and ground beef to pair with the staple red enchilada sauce.
Trust me when I say that you won’t miss the tortilla in these enchiladas. They are every bit as tasty and full of Tex-Mex flavor as any other enchilada you’ll come across. Plus, one of my favorite parts about these enchiladas is that you can make them well ahead of time to have prepared and ready to toss in the oven for dinner at a moments notice.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
