Enchiladas

The whole enchilada

I was filled with longing when my son Lex mentioned making enchiladas. I, too, wanted cheesy, gooey, savory, spicy enchiladas, and so it is little wonder that when I found myself with leftover pulled pork and all the makings for the dish other than the sauce, I went to work. There are countless fillings for enchiladas, but the sauce is the key and what’s sold in cans is a very poor substitute. This recipe is fast and has just the right kick, whether you assemble a vegetarian, cheese, or meat version. 

Enchiladas

2 tablespoons all-purpose or gluten-free flour
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon ancho chile powder
1/2 teaspoon salt
1-1/2 tablespoons tomato paste
1 tablespoon Chile Pepper Paste (recipe on page 290 of Just Cook with Sally), or substitute with puréed canned chipotle in adobo sauce
1-1/2 cups chicken or vegetable stock
2 tablespoons vegetable oil
1 bay leaf
pinch of cinnamon
1 tablespoon apple cider vinegar 

1. In a small bowl, mix together flour, dry spices, and salt. Set aside.

2. In another small bowl, mix together tomato paste and Chile Pepper Paste or puréed chipotle chiles.

3. Place stock in a microwavable measuring cup and heat until hot.

4. Add oil to a saucepan and heat. Add flour mixture and stir with a wooden spoon over low to medium heat to create a roux. Cook for approximately 4 minutes. Add tomato mixture and stir. Cook over low heat for another minute. Do not allow to brown.

5. Whisk in the hot stock, stirring to avoid lumps. Add bay leaf and bring to a simmer. Let cook about 3 minutes. Add pinch of cinnamon and vinegar and cook another minute. Remove from heat, taste, and adjust. Remove bay leaf. You can make this sauce days ahead and refrigerate in a sealed container.

 To prepare enchiladas

1.  Prepare sauce (see above).

2. Prepare filling (suggestions below).

3. Assemble enchiladas. Coat the bottom of a 9 x 13-inch casserole dish with a ½ cup of enchilada sauce. Spread a small amount of sauce over one side of either a corn or flour tortilla. Divide filling into 8 portions; place one portion on top of the sauce, positioning it on the lower third of a tortilla so you can roll it up. Set half the cheese aside and divide the remaining half into 8 portions. Sprinkle a portion of cheese over the filling as you assemble. Roll the tortilla to seal and place seam side down in the prepared casserole dish. When all enchiladas are in the pan, pour the remaining sauce over the top, and sprinkle with the reserved cheese and green onions (if you wish to use). Cover with tin foil.

4. Preheat the oven to 350°. Place pan in oven. After 20 minutes, remove and carefully peel off the foil. Increase temperature to 375°. Return pan to oven for approximately 15 minutes, until cheese is bubbly and tortilla edges are brown.

5. Let enchiladas rest for 5 minutes before removing from the pan. Serve as is or top with any combination of sour cream, chopped cilantro, cubed avocados, diced red or green onions, sliced radishes, or diced tomatoes.

---

Enchilada suggestions 
All recipes make 8 enchiladas

Enchiladas have no set recipe, just variations. You can pack them full of filling or keep them slim. Generally, count on about ½ to ¾ cup of filling per enchilada. Plan on using 3 cups of cheese for 8 enchiladas depending on how cheesy you like them. Feel free to use more or less—your call, but cheese tends to be the binder. Here are a few of my favorite combinations:

Chicken

Chicken enchiladas are a favorite because they are an excellent way to use up leftover chicken. You can, of course, buy a rotisserie bird but starting with fresh thighs and/or breasts yields a juicier, more flavorful dish. You can substitute leftover turkey for the chicken.

 1 tablespoon ancho chile powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1-1/2 pounds boneless (skin attached, if possible) chicken thighs or breasts
2 tablespoons vegetable oil
1 small white onion, peeled and diced
4-ounce can green diced chiles, drained
15-ounce can black beans, drained and rinsed
3 cups grated cheese (any combination of Monterey Jack, Cotija, sharp cheddar), divided
enchilada sauce (recipe above)
toppings

1. Make a dry rub in a small bowl with ancho chile powder, oregano, salt, and pepper. Rub chicken with it and either cook immediately or place in a dish, cover with a paper towel, and refrigerate for up to 18 hours.

2. Heat oil in a nonstick skillet. Cook the chicken over medium-to-low heat, turning every 10 minutes, until cooked through, approximately 30 minutes. Remove from heat and place chicken on a cutting board. Do not drain the pan. Add the onions to the pan, return to the heat, and gently sauté onions until tender but not brown, about 8 to 10 minutes. Drain off any excess oil before adding drained chiles and black beans. Stir. Remove from heat.

3. Remove the skin from the chicken and discard. Chop chicken into small pieces. Stir into bean mixture.

4. Follow directions for assembling, baking, and serving.

---

Ground Beef

This is a standard combination—and the ultimate in comfort food.

 1 tablespoon oil
1-1/2 pounds ground beef
1 teaspoon chile powder
1 teaspoon oregano
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 onion, peeled and diced
4-ounce can green diced chiles, drained
3 cups grated cheese (any combination of Monterey Jack, Cotija, sharp cheddar), divided
enchilada sauce (see above)
toppings

1. Heat oil in a nonstick pan. Crumble in beef and dry seasonings. Brown over medium heat until meat is slightly pink, breaking it up as you stir. Add onion and sauté for 8 minutes. Remove from heat, drain off any accumulated grease and discard. Add drained chiles. Let cool.

2. Follow directions for assembling, baking, and serving.

---

 Pulled Pork

These are a terrific way to utilize leftover pulled pork.

1-1/2 to 2 cups shredded pulled pork
2 tablespoons minced fresh cilantro
2 tablespoons minced green onions
2 good shakes Tabasco
4-ounce can green diced chiles, drained
3 cups grated cheese (any combination of Monterey Jack, Cotija, sharp cheddar), divided
enchilada sauce
toppings 

1. Mix pork, cilantro, green onions, Tabasco, and chiles together in a small bowl.

2. Follow directions for assembling, baking and serving.

---

Zucchini-Mushroom-Spinach Enchiladas

Here is a wonderful vegetarian version. The cream sauce helps bind the vegetables and creates a luxurious mouth feel. Substitute Swiss chard for the spinach if you wish.

Cream sauce

2 tablespoons butter
2 tablespoons all-purpose or gluten-free flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chile powder
dash of Tabasco 

Vegetable filling

4 cups baby spinach or Swiss chard
1 tablespoon olive oil
1 white or yellow onion, peeled and diced
2 cloves garlic, minced
2 medium zucchini, diced
2 cups mushrooms, stemmed and sliced
1 teaspoon dried oregano
1 teaspoon ancho chile powder
1 teaspoon salt
1 teaspoon pepper
4-ounce can green diced chiles, drained
3 cups grated cheese (any combination of Monterey Jack, Cotija, sharp cheddar, or goat cheese), divided
enchilada sauce
toppings 

1. Make the cream sauce by melting the butter in a small saucepan. Stir in the flour and cook for 5 minutes over low temperature. Meanwhile place milk in a microwavable cup and heat. 

2. Use a whisk to mix milk into butter, stirring constantly to avoid lumps. Add seasonings and taste. Adjust to your liking. You want a thick sauce as the vegetables give off moisture, but thin with milk if it is too thick. Set aside.

3. Blanch the spinach or swiss chard by bringing a pot of water to a boil. Add a tablespoon of salt, then the spinach or Swiss chard. Return to a boil and after the greens have completely wilted, drain in a colander under cold running water. Set aside to drain.

4. Heat oil in a skillet large enough to hold the vegetables. Add onions and garlic and sauté for a few minutes until fragrant. And zucchini, mushrooms, oregano, chile powder, salt, and pepper. Cook over medium to medium-high temperature, tossing with a wooden spoon, until vegetables are cooked. Remove from heat.

5. Use a slotted spoon to remove vegetables from pan and place in a bowl, leaving any residual liquid in pan. Squeeze the drained spinach or swiss chard with your hands until you can’t extract any more liquid. Chop the spinach and add to the bowl along with the drained green chiles and the cream sauce.

6. Follow directions for assembling, baking and serving.

---

Title Photo: © JJAVA