While my husband wants seasoned chicken in his, I will only eat refried beans in mine, and of course the kids only want cheese. Of course, this recipe, just as with any other I will post, can be modified to fit your wants, whether it’s chicken, ground beef, steak, refried beans, or even a combination of all.
Tortillas (As many as you are making)
Filling (ground beef, chicken, refried beans, steak, cheese—as much as you need for the number of enchiladas you are making)
1 Can of Enchilada Sauce (my favorite is Rosarita Mild Enchilada Sauce)
4 Tablespoons of Butter
1/4 Cup of Flour
2 Cups of Milk
1 1/2 Cups of Grated Cheese
1 Teaspoon of Salt
1 Teaspoon of Chili Powder
After you’ve prepared your desired filling—browning your ground beef with seasoning, cooking your chicken or steak with seasoning, making your refried beans (or opening up the can…FYI, I should have a refried bean recipe up in a few weeks. When I get it up, I’ll link it here for future reference), set aside all fillings in bowls, along with a bowl of cheese, and any additional fillings such as onions, avocado, jalopeno peppers, or any other sweet or hot pepper. You want to have everything going into the enchiladas out and at your fingertips to make their construction an easy process.
When you fry your tortillas, they only need just a few seconds on each side. You want them cooked a little, but not to the point of them turning hard. A few seconds on each side is perfect. After pulling them out of the oil (and use coconut oil for added health benefits—it will not change the flavor), dap with paper towels to clear of excess oil.
Set dried tortilla on a plate and build the enchilada by adding all the filling. Fold over the sides and set in a large glass baking dish.
After all the enchiladas are constructed, next is to make the sauce. In a large pot, melt the butter in a pot. Once they’ve melted almost completely, add in the flour and whisk together to make your rue. Add in the can of enchilada cause and whisk together. Pour in the milk and add the cheese. Once you’ve added the cheese, you’ll need to use a spoon to mix. The cheese will get caught up in the whisk and make a huge mess. *Yes, I’ve made this mistake*. Add in the salt and chili powder and simmer for about 10-15 minutes until the milk thickens into a nice sauce. Pour over enchiladas and bake at 350 degrees for 20 minutes.