The Ultimate Boulders Enchilada Recipe
A flavorful, comforting enchilada recipe that features savory fillings, rich spicy enchilada sauce, and melted cheese, suitable for both experienced cooks and beginners.
Equipment
- 9x13 inch baking dish
- Large Skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowls
- Aluminum Foil
Ingredients
- 1 –2 tablespoons cooking oil
- 1 pound ground beef shredded chicken, or a vegetarian alternative like lentils
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 –3 cloves garlic minced
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 10-ounce can of diced tomatoes and green chilies
- 1 cup beef or vegetable broth or enchilada sauce.
- 8-10 flour or corn tortillas
- 1 10-28 ounce can enchilada sauce, or homemade sauce.
- 2 cups shredded cheese Monterey Jack, Cheddar, or a blend
- *Optional garnishes: fresh cilantro chopped red onion, sour cream, avocado
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large skillet, heat oil over medium-high heat. Add ground meat and cook until browned, breaking it into small pieces. Drain any excess grease. If you are making a veggie version you can saute your vegetables instead of meat. Add the onions and bell peppers and saute until softened. Add garlic, chili powder, cumin, garlic powder, salt, and pepper. Cook for 1 minute until fragrant. Add the diced tomatoes and green chilies, and 1/2 cup of broth. Cook until the sauce slightly thickens.
- Warm the tortillas: Lightly warm tortillas by using a hot skillet or a microwave, this will make them more pliable.
- Assemble the enchiladas: Spoon a generous amount of the filling down the center of each tortilla. Roll them up tightly and place them seam-down in a greased baking dish.
- Sauce and cheese: Pour enchilada sauce over the filled tortillas, making sure they are fully covered. Sprinkle the shredded cheese over the top.
- Bake: Bake for 20-25 minutes or until the cheese is melted and bubbly, and the sauce is simmering.
- Garnish and serve: Garnish with fresh cilantro, chopped red onion, sour cream, and/or avocado if desired. Serve hot.
Notes
- Can be made ahead and frozen for up to 3 months
- Can be stored in refrigerator for up to 24 hours before baking
- Leftovers last up to 4 days