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how to make Enchilada

 Introduction:

Enchiladas are a popular Mexican dish that is loved for its rich flavors and comforting qualities. Made with tortillas filled with a variety of ingredients and smothered in a flavorful sauce, enchiladas are a delightful treat for any occasion. In this guide, we will walk you through the process of making delicious homemade enchiladas that will impress your family and friends.


Ingredients:

For the enchilada filling:


2 cups cooked and shredded chicken (or any protein/vegetable of your choice)

1 cup grated cheese (cheddar, Monterey Jack, or a blend)

1/2 cup finely chopped onions

1/2 cup diced bell peppers (optional)

2 cloves garlic, minced

1 tablespoon vegetable oil

Salt and pepper to taste

For the enchilada sauce:


2 tablespoons vegetable oil

2 tablespoons all-purpose flour

3 tablespoons chili powder

1/2 teaspoon cumin powder

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

2 cups chicken or vegetable broth

Salt to taste

For assembling the enchiladas:


8-10 corn or flour tortillas

Additional grated cheese for topping

Chopped fresh cilantro (optional)

Sour cream, guacamole, or salsa for serving (optional)

Instructions:


Preparing the enchilada filling:


In a skillet, heat the vegetable oil over medium heat.

Add the onions, garlic, and bell peppers (if using), and sauté until they become soft and translucent.

Add the cooked and shredded chicken (or your chosen protein/vegetable) to the skillet and season with salt and pepper. Cook for a few minutes until heated through.

Remove from heat and stir in the grated cheese until it melts. Set aside.

Making the enchilada sauce:


In a saucepan, heat the vegetable oil over medium heat.

Stir in the all-purpose flour and cook for a minute, stirring constantly.

Add the chili powder, cumin powder, garlic powder, and dried oregano. Cook for another minute, stirring continuously to toast the spices.

Gradually whisk in the chicken or vegetable broth, making sure there are no lumps.

Bring the sauce to a simmer and let it cook for about 10 minutes until it thickens. Add salt to taste. Set aside.

Assembling the enchiladas:


Preheat your oven to 350°F (175°C).

Warm the tortillas by wrapping them in a damp kitchen towel and microwaving them for about 30 seconds, or by heating them on a dry skillet for a few seconds on each side.

Take a tortilla and spoon some of the enchilada filling onto the center. Roll it up and place it seam-side down in a greased baking dish.

Repeat the process with the remaining tortillas and filling, arranging them side by side in the baking dish.

Pour the enchilada sauce evenly over the rolled tortillas.

Sprinkle additional grated cheese on top.

Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

Serving:


Remove the enchiladas from the oven and let them cool for a few minutes.

Garnish with chopped fresh cilantro, if desired.

Serve the enchiladas with sour cream, guacamole, salsa, or any other toppings of your choice.





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