Enchiladas – Basic Recipe

For the enchiladas, preheat oven to 180 degrees and grease baking dish. Keep fillings warm or reheat, heat enchilada sauce. Fry cornmeal tortillas very briefly in hot vegetable oil in skillet until soft and flexible, then dip in enchilada sauce or coat generously.

Fill with beans, meat or vegetable filling, sprinkle with cheese and scallions if desired, roll up and layer in the dish. Cover with more enchilada sauce, add more cheese or a blob of crema on top. Bake for about ten minutes, until cheese begins to melt.For enchilada sauce, heat oil, saute onions and garlic in it over low heat until soft, add spices and saute for a few more minutes, stirring. Add flour and chili powder to onion mixture and stir through, then pour in broth, continuing to stir vigorously. Reduce sauce to desired consistency, stir in chocolate last and allow to melt.

Preparation Tip:

Pre-tie an apron, filling the saucetriefing tortillas is quite a mess. Enchiladas - unlike tacos, tostadas, or burritos - are wonderful to prepare in bulk. Layer them in ramekins and simply refrigerate until it's time to bake them.

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