Traditional Enchiladas

Traditional enchiladas are a Mexican casserole of corn tortillas rolled around a savory filling, covered in red chile sauce, and baked until bubbling. The tortillas soften as they braise in the sauce, and the whole dish melds into something more cohesive than the sum of its parts.

Ingredients for Traditional Enchiladas

Corn tortillas form the wrapper and soften in the sauce as the enchiladas bake. Shredded chicken or ground beef provides the filling. Onion and garlic build a savory base, while dried chile powder and cumin give authentic depth and warmth. Chicken broth and tomato sauce form the braising liquid that softens the tortillas and melds flavors together. Sour cream adds richness and a slight tang. Shredded cheese, typically Oaxaca or cheddar, melts into the sauce and over the top. Salt and black pepper season throughout.

Why This Traditional Enchiladas Works

The enchiladas start with a simple red sauce made by cooking onion and garlic, then blooming the chile powder and cumin in the hot fat so their flavors wake up. Broth and tomato sauce go in, and the mixture simmers until it thickens slightly and tastes balanced. This sauce is the key: it braises the tortillas, which start stiff and become tender and pliable as they absorb liquid.

Each tortilla gets dipped in the warm sauce to soften it, then rolled around the filling and placed seam-side down in a baking dish. The remaining sauce gets poured over the top, along with a drizzle of sour cream and a scatter of cheese. When the dish goes into a hot oven, the sauce bubbles at the edges, the cheese melts, and the flavors meld together in about 30 minutes. The result is a cohesive, saucy casserole where every element has softened and come together.

Mistakes To Avoid

Skipping the step of dipping the tortillas in sauce before rolling causes them to crack and stay tough. Corn tortillas need that moisture to soften, and the sauce provides it. If you skip this step, the finished enchiladas will be dry and the tortillas will be brittle.

Using too little sauce leaves the top layer of tortillas dry and makes the dish taste flat. The enchiladas need enough sauce to come halfway up the sides of the rolls and to pour over the top. If the dish looks dry when it goes into the oven, add a splash more broth.

Baking uncovered the whole time can leave the top layer of cheese and tortillas slightly brown and crispy instead of tender. Cover the dish with foil for the first 25 minutes, then uncover it for the last 10 so the cheese melts and the sauce bubbles at the edges.

Cutting into the enchiladas while they are still piping hot causes them to fall apart on the plate. Let them rest for at least 5 minutes after they come out of the oven so the filling sets slightly and the rolls hold their shape.

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Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 tablespoons chile powder
• 1 teaspoon ground cumin
• 2 cups chicken broth
• 1 can (15 ounces) tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups shredded cooked chicken or cooked ground beef
• 1/2 cup sour cream
• 12 corn tortillas
• 1 1/2 cups shredded cheddar or Oaxaca cheese

Step-by-step Instructions

1. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring often, until soft and golden, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the chile powder and cumin and stir constantly for 30 seconds so the spices bloom and lose their raw taste.
5. Pour in the broth and tomato sauce, then add salt and pepper and stir well. Simmer over medium-low heat, stirring occasionally, for 8 to 10 minutes until the sauce thickens slightly and tastes balanced; it should coat the back of a spoon.
6. Preheat the oven to 350°F (175°C).
7. Pour 1 cup of the sauce into a shallow bowl. Dip one tortilla into the warm sauce, coating both sides, and place it on a cutting board. Spoon 1/4 cup of the chicken or beef and a small dollop of sour cream down the center, roll it tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
8. Pour the remaining sauce over the rolls, then drizzle the remaining sour cream over the top and scatter the cheese evenly.
9. Cover the dish with foil and bake for 25 minutes, then uncover and bake for 10 more minutes until the sauce bubbles at the edges and the cheese is melted.
10. Remove from the oven and let rest for 5 minutes before serving.