Boulders Enchilada Recipe
This Boulders enchilada recipe brings the real taste of Southwestern cooking to your home in just 40 minutes! It mixes old-school flavors with new cooking methods, perfect for beginners and seasoned cooks alike. The dish is flexible, allowing for various protein options and dietary preferences, while maintaining an authentic Mexican flavor. With just 20 minutes of prep and 20 minutes of cook time, this recipe delivers a delicious meal that tastes like it came from a restaurant.
Ingredients
- 6-8 organic non-GMO corn tortillas
- 1 cup shredded protein chicken or beef
- 1 cup Monterey Jack cheese
- 1 cup red enchilada sauce
- Spices: cumin cayenne, smoked paprika
Instructions
- Preheat oven to 375°F.
- Drizzle ¾ cup of enchilada sauce at the bottom of a 9x13-inch baking dish.
- Heat tortillas using one of the warming methods (dry skillet, microwave, or oven).
- Lightly fry tortillas in 1 cup of canola oil for 2-4 minutes.
- Place ½ cup of the filling in the center of each tortilla and roll tightly.
- Place the rolled tortillas seam side down in the prepared dish.
- Sprinkle 2 cups of shredded Mexican cheese on top of the enchiladas.
- Bake for 20-25 minutes, until the cheese is melted and golden.
Notes
- You can adjust the protein to suit your dietary preferences, including chicken, beef, or plant-based alternatives.
- For the enchilada sauce, you can either use store-bought or make your own using fresh tomatoes, chili peppers, onions, garlic, broth, and a spice blend including cumin, paprika, and cinnamon.
- To avoid sogginess, use two tortillas per enchilada.
- You can customize the spice level by adding more chili powder or hot sauce according to taste.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven covered with foil at 350°F.