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enchiladas on a plate with a fork

The Greatest Enchiladas Ever


  • Yield: 6 1x

Description

These enchiladas are packed with meat and cheese and topped with a homemade enchilada sauce and more cheese.


Ingredients

Scale

Slow Cooker Meat Option

  • 4 lbs beef, chicken or pork
  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 7 oz can diced green chile peppers
  • 1 tbsp chili powder
  • 1 tbsp cumin powder
  • 2 tbsp garlic powder
  • 3/4 cup beef or chicken stock
  • salt and pepper

Homemade Enchilada Sauce

  • 2 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 4 tbsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp cumin powder
  • ¼ tsp oregano
  • 2 cups chicken stock
  • salt and pepper

Enchiladas

  • 12 corn tortillas
  • 2 tbsp olive oil
  • 8 cups cheddar cheese (shredded)
  • sour cream
  • cilantro (for garnish)

Instructions

Slow Cooker Meat

  1. Season meat with salt and pepper.
  2. Heat oil in a skillet on med-high heat and brown meat on all sides.
  3. Place the browned meat into a slow cooker and top with the remaining ingredients.
  4. Cover and cook on low for 8 hours (or high for 4 hours).
  5. Remove the meat and shred with two forks. Set aside.

Enchilada Sauce

  1. Heat oil in a small pan on med-high heat.
  2. Add flour and whisk continuously for one minute.
  3. Stir in all seasoning.
  4. Slowly add in the chicken stock and continue to whisk so there are no lumps.
  5. Reduce heat to low and simmer for 15 minutes or until the sauce thickens.

Enchiladas

  1. Preheat the oven to 350°
  2. Place a thin layer of enchilada sauce at the bottom of a 9×13 baking dish.
  3. Corn tortillas tend to be hard to work with, so I recommend frying them just a bit in hot oil on each side for just a minute or so. You don't want them to burn.
  4. Place the tortilla on a plate and fill the center with some meat.
    Corn tortilla with meat on a plate
  5. Add some colby jack cheese on top of the meat and roll the enchilada up, placing them in the baking dish (on top of the sauce) with the opening down.
    corn tortilla with meat and cheese on a plate
  6. Continue to roll all 12 enchiladas up and fill up the baking dish.
    baking dish with rolled up enchiladas
  7. Top the rolled enchiladas with enchilada sauce.
    baking dish with enchiladas covered in sauce
  8. Top with cheddar cheese and place in the oven for 25 minutes.
    baking dish filled with ingredients for enchiladas
  9. Turn the oven to broil and broil for 4-5 minutes, until the cheese browns just a bit.
    baked enchiladas in a baking dish
  10. Remove from oven and let sit for 5 minutes.
  11. Sprinkle with cilantro and serve with sour cream.
  • Category: Main Course
  • Cuisine: Mexican
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