Enchiladas are like tacos, the best food of all time. You can gussy them up about a million different ways, and they’re good every.single.time.
I went with roasting a bunch of red bell peppers, poblano peppers, and onions, and that served as the base of the filling and sauce.
Those tortillas there are homemade…I’m still perfecting the recipe, I’ve tried about 8 different variations so far, but I’m almost there. Believe you me, I will post that sucker when it’s done. They’re so soft and pillowy and they have FLAVOR! Whaaaa?!?! Like, no more tasteless discs of flour. It’s great.
I’m a sucker for sour cream enchiladas, so I made a roasted pepper and sour cream sauce for these. It is creamy and tangy and bursting with hearty pepper flavor and some smoky chipotle to even it all out.
The toppings are just as important as the fillings, the green onions, cilantro, avocado, salty cojita, and a good splattering of créma tastes as good as it is pretty!
These freeze like a dream (just save the toppings until ready to serve), your friends that need a meal will love them, and who doesn’t love a meal served in a 9×13 pan? That’s domestication right there. High five, friends!
- 3 c flour
- 2 t baking powder
- 1 t salt
- 1/4 c + 1/8 c 6 T shortening
- 1 1/4 c warm water
- 2 red bell peppers
- 3 serrano peppers
- 1/2 yellow onion
- 2 cloves garlic
- 1/4 c oil canola or coconut work
- 1/4 c butter
- 1/4 c flour
- 1/4 c sour cream
- 1/2 c broth or water or milk
- 1/2 c monterrey jack cheese
- 1 1/2 t salt
- 1/4 t pepper
- 1 t chili powder
- 1/2 t cumin
- 1/4 t cayenne opt.
- 2 chicken breasts cooked and shredded (2 cups)
- 2 t chili powder
- 2 c monterrey jack cheese
- 1 t salt
- 1 reserved roasted red bell pepper diced
- 1/2 of the roasted onion diced
- 1 t liquid smoke
- 1 c monterrey jack cheese
- handful cilantro
- 4 green onions sliced
Blend flour, baking powder, and salt in large bowl. Cut in shortening or lard with pastry cutter or use your hands to grind together until shortening is well-mixed and when you squeeze a handful, it sticks together.
Pour in warm water and use your hands to knead it all in together until it is no longer sticky, about 2-3 minutes.
Cover with a towel or plastic wrap and let rest 10 minutes.
Form 1 1/2-2" balls. Place ball on inside of tortilla press. Press down lever, pull up and repeat process 1-2 more times, rotating dough until it is very thin, almost paper-thin. If making by hand, roll out with a rolling pin or simply use your palm.
Heat griddle or nonstick frying pan to medium heat. Fry tortillas until cooked through, about 2 minutes per side. Keep warm and soft wrapped in light towel.
Preheat oven to 425 degrees. Put all veggies on jelly roll pan lined with foil. Mix with oil. Roast about 15 minutes, or until edges begin to blacken. Remove from pan, reserving half of the onion and one bell pepper. Blend the remaining veggies in blender.
In saucepan, melt butter. Whisk in flour until roux (paste) is formed. Add in remaining ingredients, keeping heat on low. Continue to stir until cheese is melted. Add optional cayenne for more spice.
Mix filling ingredients in bowl.
Decrease heat to 375 degrees.
Spray 9x13 pan with cooking oil. Lay each tortilla out on flat surface and spoon about 1/4 c of filling onto each. Roll up and place seam-side down into pan. Spray tops of enchiladas with cooking oil. Bake about 15 minutes, or until edges begin to crisp.
Increase heat to broil.
Add sauce onto tops of enchiladas. Garnish with cheese. Return to oven to broil until cheese is melted.
Top with cilantro, green onions, and avocado.