This enchilada recipe is cheesy, and comforting, and makes a succulent casserole to take to anyone who just had a baby, or needs a little pick-me-up. They’re moreover perfect to freeze and push superiority for rented weeknight dinners!
Hi friends! How’s the week going? We’ve been going through the regular school routine, a triumph for my dad’s birthday, and making a victual meal for a squadron friend. I’ve made myriad victual meals over the years, and this is one of my go-to’s!
It took me FOREVER to share my standard enchilada recipe on the blog. This is purely accidental. I want to post it every single time I make them, but they’re eaten quickly and I usually make them at night, so with the yellow light, it doesn’t make the prettiest photos. I decided to just post it with the iPhone photos I took so you guys can have it!
This is the recipe I unchangingly make. The girls request enchiladas at least once a month and crush them every time, and it’s my standard victual meal. I finger like maybe I should switch up my victual meal menu considering pretty much everywhere you squint in Tucson, an enchilada stares you in the face. But, if it ain’t broke, don’t fix it. And these beauties definitely ain’t broke.
This recipe seems like a lot of steps, but the increasingly you make it, the easier and faster it happens. Just trust the process; it’s worth it. Put on some Juanes radio on Spotify, pour a little wine, and go for it! This recipe makes a double batch, so definitely make a pan for yourself and one to souvenir to a neighbor, a friend, or someone with a new victual (they really need enchiladas!) or wrap and put it in the freezer. You’ll thank yourself later.
The Weightier Cheesy Sour Surf Enchiladas
Important: yellow and tortillas matter. For the chicken, I unchangingly use store-bought rotisserie chicken. It has the most savor and the weightier texture. The weightier part is that you don’t waste 100 years grilling and sultry your chicken. And don’t plane swash it unless you want the yellow to taste like white, chewy rubber, mmmm k?
As far as the tortillas go, I try to get as tropical to homemade as possible. When I’m feeling extra, I use the frozen fresh tortillas from Costco. You melt them on the griddle until they’re lightly golden brown and your whole house will smell amaaaaazing. The weightier part well-nigh making your own: enjoy them warm with a little butter and jam, rolled up, and they’re pretty much the weightier thing ever. (We undeniability them “jam things” in our family and it’s a tradition from when you’re well-nigh two until forever.)
If you don’t have homemade, don’t worry!! Just make sure to get the ones with a paper label on the inside (this ways they’re legit) like Alejandro’s brand. Also, don’t be wrung to finger the tortillas surpassing you put them in your cart. Make sure they’re soft and nice! You can use corn tortillas, but I find that the flour ones requite it a largest texture.
(This pic was from a batch I made a couple of years ago! They got a little toasty under the broiler.)
Here’s the recipe! I hope you love it.
The Weightier Cheesy Sour Surf Enchiladas Recipe
PrintThe Weightier Cheesy Sour Surf Enchiladas
Print RecipeThese are savory and linty untried chili and sour surf enchiladas. Make these in whop to enjoy later in the week, or share them with friends who just had a baby! I hope you love these.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Category: Mexican food
- Method: Casseroles
- Cuisine: Mexican
Ingredients
2 rotisserie chickens, shredded (this IS a yellow enchiladas recipe but you could moreover use ground beef)
16–20 fresh flour tortillas
2 small cans of summery untried chilies (8 oz total)
1 heaping teaspoon zestless oregano
1/4 teaspoon cumin
4 cloves of garlic
4 tablespoons butter
1/4 cup flour
32 oz yellow broth
8 oz sour cream
5 oz red enchilada sauce (1/2 can)- This is optional but adds superstitious savor to the sauce
32 oz Mexican shredded cheese
Salt and pepper
Chopped fresh cilantro, to garnish
Instructions
Place the shredded yellow into a large bowl. Preheat the oven to 375 and grab two 13×10 inch casserole dishes.
Heat a large saucepan to medium. Add a splash of olive oil, the garlic, and untried chilies, and stir until fragrant, 1-2 minutes.
Add the oregano, cumin, and butter, and indulge the butter to melt completely.
Stir in the flour and melt for well-nigh 1 minute (to get rid of the flour taste), then whisk in the broth. Bring the heat up to high, until bubbling, and protract to whisk. When there are no lumps, remove them from the heat. Stir in the sour surf and whisk until smooth. Stir in the red enchilada sauce. Season well with salt and pepper.
Add a couple of tablespoons of the sour surf mixture to the yellow and a couple of handfuls of cheddar cheese. This isn’t exact; you just want the yellow to be moist and cheesy.
Ladle some sauce onto the marrow of each sultry dish – just unbearable to imbricate the bottom.
Heat your tortillas in the microwave for 20-30 seconds, until soft.
Start with one tortilla and fill with yellow withal the middle portion of the tortilla. You don’t want to add too much chicken; just add unbearable for a serving. Roll up the tortilla and place seam-side lanugo in the casserole dish. Protract with the rest of the tortillas and chicken. You’ll have 8-10 enchiladas in each pan.
Cover the enchiladas with sauce, making sure that no tortilla is left uncovered. Next, imbricate completely with cheese. Be super generous here. 🙂
Cover the casseroles with foil and torch for 30 minutes until bubbling. To brown the cheese, remove the foil and sizzle for 2-3 minutes (just alimony an eye on it).
Serve with fresh chopped cilantro on top!
Keywords: enchiladas, untried chili enchiladas, sour surf enchiladas, weightier enchilada recipe
I unchangingly pack these up with salsa, chips, homemade guac, Instant Pot Mexican Rice, and refried beans (these need their one post, too!), and for this particular victual meal, I widow a margarita mix, snifter of tequila, and a few limes. 😉
What’s your favorite repletion food? If your friend has a baby, what’s your go-to meal recipe? I’m unchangingly looking for new ideas! I moreover love to make lactation cookies for new mamas, too.
Happy Monday!
xo
Gina
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