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TEX-MEX ENCHILADAS

Picture for TEX-MEX ENCHILADAS

783,687 views  Enchiladas is one of those wondrous dishes that can be as easy or as difficult as you want to make them. No matter the filling, sauce, or toppings, the Enchiladas form-factor is always a winner!

5 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Shredded Chicken Filling

For the Shredded Chicken Filling

large boneless skinless chicken breasts

2 large boneless skinless chicken breasts

water

water

kosher salt

1 ½ tsp kosher salt

white onion, roughly chopped

½ white onion, roughly chopped

garlic cloves, crushed

4 garlic cloves, crushed

whole black peppercorns

1 tsp whole black peppercorns

bay leaf

1 bay leaf

For the Shredded Beef Filling

For the Shredded Beef Filling

boneless chuck roast, trimmed and cut into two inch pieces

1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces

kosher salt

1 tsp kosher salt

neutral oil

2 tbsp neutral oil

white onion, peeled and quartered

1 white onion, peeled and quartered

garlic cloves, crushed

4 garlic cloves, crushed

bay leaves

2 bay leaves

Mexican oregano

1 ½ tsp Mexican oregano

whole black peppercorns

1 tsp whole black peppercorns

beef stock, more as needed

6 cups beef stock, more as needed

For the Cheese and Vegetable Filling

For the Cheese and Vegetable Filling

Poblano peppers

2 Poblano peppers

vegetable oil

1 tbsp vegetable oil

large white onion, diced

1 large white onion, diced

large zucchini, sliced

1 large zucchini, sliced

garlic cloves, minced or crushed

3 garlic cloves, minced or crushed

kosher salt, to taste

kosher salt, to taste

freshly ground black pepper, to taste

freshly ground black pepper, to taste

Oaxaca cheese, shredded into thin ropes

6 oz Oaxaca cheese, shredded into thin ropes

For the Enchilada Sauce

For the Enchilada Sauce

Guajillo chiles, stems and seeds removed

2 oz Guajillo chiles, stems and seeds removed

Ancho chiles, stems and seeds removed

1 oz Ancho chiles, stems and seeds removed

Pasilla chiles, stems and seeds removed

1 oz Pasilla chiles, stems and seeds removed

chiles de árbol, stems and seeds removed

3 chiles de árbol, stems and seeds removed

water as needed

water as needed

white onion, roughly chopped

½ white onion, roughly chopped

garlic cloves, crushed

3 garlic cloves, crushed

vegetable oil

3 tbsp vegetable oil

all purpose flour

3 tbsp all purpose flour

cumin

1 tsp cumin

oregano, preferably Mexican

¾ tsp oregano, preferably Mexican

kosher salt

¾ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

reserved pureed chili mixture

reserved pureed chili mixture

beef, chicken, or vegetable stock

3 ½ cup beef, chicken, or vegetable stock

For the Salsa Verde

For the Salsa Verde

Tomatillos, peeled, rinsed, and halved

10 Tomatillos, peeled, rinsed, and halved

poblano peppers, stems removed

2 poblano peppers, stems removed

jalapeno peppers, stems removed

2 jalapeno peppers, stems removed

garlic cloves, crushed

2 garlic cloves, crushed

cilantro stems (leaves included), rinsed and dried

12 cilantro stems (leaves included), rinsed and dried

kosher salt, to taste

kosher salt, to taste

freshly ground black pepper, to taste

freshly ground black pepper, to taste

For the Enchiladas

For the Enchiladas

corn tortillas

10 corn tortillas

Enchilada Sauce (see recipe above)

Enchilada Sauce (see recipe above)

Salsa Verde (see recipe above)

Salsa Verde (see recipe above)

Filling(s) of choice (see recipes above)

monterey jack cheese, shredded

3 oz monterey jack cheese, shredded

queso de papa (or cheddar cheese), shredded

3 oz queso de papa (or cheddar cheese), shredded

For the Garnish

For the Garnish

Cotija cheese

Cotija cheese

lime zest

lime zest

crema

crema

fresh cilantro

fresh cilantro

TOOLS

large high walled skillet

large high walled skillet

high powered blender

high powered blender

baking sheet

baking sheet

aluminum foil

aluminum foil

food processor

food processor

medium pot

medium pot

large skillet or Dutch oven

large skillet or Dutch oven

Chef’s knife

Chef’s knife

cutting board

cutting board

measuring cups and spoons

measuring cups and spoons

mixing bowls

mixing bowls

9x13 or ten inch oval baking dish

10 9x13 or ten inch oval baking dish

tongs set

tongs set

clean kitchen towel

clean kitchen towel

spoon or spatula

spoon or spatula

forks

forks

kitchen thermometer

kitchen thermometer

oven

oven

whisk

whisk

fridge

fridge

DIRECTIONS

1.

For the Shredded Chicken Filling

1.

Butterfly the chicken breasts by slicing the meat in half widthwise, leaving only a thin connective piece about as thick as the remaining chicken breast.

large boneless skinless chicken breasts

2 large boneless skinless chicken breasts

Chef’s knife

Chef’s knife

cutting board

cutting board

2.

Fill a medium pot ⅔ the way full with water and add the salt, onion, garlic, black peppercorns, and bay leaf. Bring the water to a boil, then turn off the heat and allow the water to cool to about 200 °F.

water

water

kosher salt

1 ½ tsp kosher salt

white onion, roughly chopped

½ white onion, roughly chopped

garlic cloves, crushed

4 garlic cloves, crushed

whole black peppercorns

1 tsp whole black peppercorns

bay leaf

1 bay leaf

medium pot

medium pot

kitchen thermometer

kitchen thermometer

3.

Add the chicken breast to the hot water and cover with a lid; allow the chicken to sit for 15-20 minutes, or until the internal temperature reaches 160°F.

large boneless skinless chicken breasts

2 large boneless skinless chicken breasts

medium pot

medium pot

kitchen thermometer

kitchen thermometer

4.

Remove the chicken from the water and shred using two forks. Set aside until ready to use or refrigerate in an airtight container for up to 5 days.

large boneless skinless chicken breasts

2 large boneless skinless chicken breasts

forks

forks

5.

For the Shredded Beef Filling

1.

Combine the beef and salt in a medium bowl. Toss to combine, then let marinate at room temperature for 1 hour.

boneless chuck roast, trimmed and cut into two inch pieces

1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces

kosher salt

1 tsp kosher salt

mixing bowls

mixing bowls

2.

Meanwhile, preheat the oven to 300 °F. Preheat the oil in a high-walled skillet or dutch oven over medium-high heat.

neutral oil

2 tbsp neutral oil

oven

oven

large skillet or Dutch oven

large skillet or Dutch oven

3.

Add the onion to the preheated oil and cook until the onions begin to lightly brown, about 1-2 minutes.

white onion, peeled and quartered

1 white onion, peeled and quartered

large skillet or Dutch oven

large skillet or Dutch oven

4.

Add the garlic, bay leaves, oregano, black peppercorns to the pan, and cook for an additional 30 seconds.

garlic cloves, crushed

4 garlic cloves, crushed

bay leaves

2 bay leaves

Mexican oregano

1 ½ tsp Mexican oregano

whole black peppercorns

1 tsp whole black peppercorns

large skillet or Dutch oven

large skillet or Dutch oven

5.

Add enough beef stock to the pot to just cover the onions. Nestle the beef cubes into the skillet, making sure they are only partially submerged.

beef stock, more as needed

6 cups beef stock, more as needed

boneless chuck roast, trimmed and cut into two inch pieces

1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces

6.

Bring the mixture to a simmer on the stovetop, then transfer to the preheated oven.

oven

oven

large skillet or Dutch oven

large skillet or Dutch oven

7.

Cook for 2 - 4 hours, or until the beef is completely tender. Rotate the beef cubes every 45 minutes - 1 hour to ensure even browning.

boneless chuck roast, trimmed and cut into two inch pieces

1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces

large skillet or Dutch oven

large skillet or Dutch oven

tongs set

tongs set

8.

Optionally, let the beef cool to room temperature, then refrigerate the entire skillet or pot overnight.

fridge

fridge

large skillet or Dutch oven

large skillet or Dutch oven

9.

Remove the beef from the braising liquid and shred using two forks. Set aside until ready to use or refrigerate in an airtight container for up to 5 days.

boneless chuck roast, trimmed and cut into two inch pieces

1 ½ lb boneless chuck roast, trimmed and cut into two inch pieces

forks

forks

fridge

fridge

mixing bowls

mixing bowls

10.

For the Cheese and Vegetable Filling

1.

Add the poblano peppers to a small baking sheet lined with aluminum foil.

Poblano peppers

2 Poblano peppers

baking sheet

baking sheet

aluminum foil

aluminum foil

2.

Broil the peppers for 7-12 minutes or until charred. Tent the peppers with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds. Slice the peppers into thin strips and set aside.

Poblano peppers

2 Poblano peppers

oven

oven

baking sheet

baking sheet

aluminum foil

aluminum foil

Chef’s knife

Chef’s knife

cutting board

cutting board

mixing bowls

mixing bowls

3.

In a large skillet, heat the oil over medium heat. Add the onion and cook for 2-3 minutes or just until the exterior of the onions begin to turn translucent.

vegetable oil

1 tbsp vegetable oil

large white onion, diced

1 large white onion, diced

large high walled skillet

large high walled skillet

4.

Add the sliced zucchini to the skillet and cook for an additional 3-4 minutes or until tender.

large zucchini, sliced

1 large zucchini, sliced

large high walled skillet

large high walled skillet

5.

Add the garlic and sliced poblano pepper, then cook for 30 seconds or until the garlic is fragrant. Turn off the heat and season the vegetables to taste with salt and pepper. Set aside until ready to use.

garlic cloves, minced or crushed

3 garlic cloves, minced or crushed

Poblano peppers

2 Poblano peppers

kosher salt, to taste

kosher salt, to taste

freshly ground black pepper, to taste

freshly ground black pepper, to taste

large high walled skillet

large high walled skillet

mixing bowls

mixing bowls

6.

In a large bowl, combine the cooked vegetables and cheese, fold to combine and set aside until ready to use or refrigerate in an airtight container for up to 5 days.

Oaxaca cheese, shredded into thin ropes

6 oz Oaxaca cheese, shredded into thin ropes

mixing bowls

mixing bowls

spoon or spatula

spoon or spatula

7.

For the Enchilada Sauce

1.

Toast the chiles in a high-sided skillet for 3-4 minutes. Then add the onion and garlic cloves to the pot.

Guajillo chiles, stems and seeds removed

2 oz Guajillo chiles, stems and seeds removed

Ancho chiles, stems and seeds removed

1 oz Ancho chiles, stems and seeds removed

Pasilla chiles, stems and seeds removed

1 oz Pasilla chiles, stems and seeds removed

chiles de árbol, stems and seeds removed

3 chiles de árbol, stems and seeds removed

white onion, roughly chopped

½ white onion, roughly chopped

garlic cloves, crushed

3 garlic cloves, crushed

large high walled skillet

large high walled skillet

2.

Add just enough water to the skillet to just cover the chiles, then bring the mixture to a simmer. Turn off the heat, cover the pot and allow them to steep for 30 minutes.

water as needed

water as needed

large high walled skillet

large high walled skillet

3.

Once steeped, transfer the chiles, onion, and garlic to a high-powered blender. Add about 1 cup of the steeping liquid to the blender to aid the process. Set aside the chili mixture until ready to use.

high powered blender

high powered blender

measuring cups and spoons

measuring cups and spoons

mixing bowls

mixing bowls

4.

In a large high-walled skillet, heat the oil over medium heat until shimmering. Add the flour and stir to combine with a whisk. Cook the roux until lightly golden brown, about 1-2 minutes, then add in the dried spices.

vegetable oil

3 tbsp vegetable oil

all purpose flour

3 tbsp all purpose flour

cumin

1 tsp cumin

oregano, preferably Mexican

¾ tsp oregano, preferably Mexican

kosher salt

¾ tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

large high walled skillet

large high walled skillet

whisk

whisk

5.

Toast the spices for 30 seconds, then slowly pour in the stock of choice until completely combined. Then, stir in the reserved pureed chile mixture.

beef, chicken, or vegetable stock

3 ½ cup beef, chicken, or vegetable stock

reserved pureed chili mixture

reserved pureed chili mixture

large high walled skillet

large high walled skillet

measuring cups and spoons

measuring cups and spoons

spoon or spatula

spoon or spatula

6.

Bring the sauce to a simmer and cook until thicken enough to coat the back of a spoon.

spoon or spatula

spoon or spatula

large high walled skillet

large high walled skillet

7.

Keep warm until ready to use or refrigerate for up to 5 days in an airtight container.

mixing bowls

mixing bowls

8.

For the Salsa Verde

1.

Add the tomatillos, poblano peppers, and jalapeno peppers to a baking sheet lined with aluminum foil.

Tomatillos, peeled, rinsed, and halved

10 Tomatillos, peeled, rinsed, and halved

poblano peppers, stems removed

2 poblano peppers, stems removed

jalapeno peppers, stems removed

2 jalapeno peppers, stems removed

baking sheet

baking sheet

aluminum foil

aluminum foil

2.

Broil the vegetables for 7-12 minutes or until charred. Tent the peppers and tomatillos with aluminum foil for 5 minutes, then carefully peel off the skin and remove the seeds.

oven

oven

baking sheet

baking sheet

aluminum foil

aluminum foil

3.

Transfer the peeled vegetables, garlic, and cilantro to a food processor. Blend the sauce until homogeneous. If the mixture is too thick, add 1-2 tablespoons of water at a time until thin enough to puree.

Tomatillos, peeled, rinsed, and halved

10 Tomatillos, peeled, rinsed, and halved

poblano peppers, stems removed

2 poblano peppers, stems removed

jalapeno peppers, stems removed

2 jalapeno peppers, stems removed

garlic cloves, crushed

2 garlic cloves, crushed

cilantro stems (leaves included), rinsed and dried

12 cilantro stems (leaves included), rinsed and dried

food processor

food processor

4.

Season the sauce to taste with salt and pepper, then set aside until ready to use or refrigerate for up to 5 days in an airtight container.

kosher salt, to taste

kosher salt, to taste

freshly ground black pepper, to taste

freshly ground black pepper, to taste

mixing bowls

mixing bowls

5.

For the Enchiladas

1.

Preheat the oven to 375 °F.

oven

oven

2.

Heat the tortillas over an open burner until lightly charred and pliable, about 15-20 seconds per side. Keep warm in a clean kitchen towel.

corn tortillas

10 corn tortillas

clean kitchen towel

clean kitchen towel

3.

Add about ½ cup sauce of choice to the bottom of a 9x13 baking dish or 10-inch oval baking dish.

Enchilada Sauce (see recipe above)

Enchilada Sauce (see recipe above)

Salsa Verde (see recipe above)

Salsa Verde (see recipe above)

9x13 or ten inch oval baking dish

10 9x13 or ten inch oval baking dish

measuring cups and spoons

measuring cups and spoons

4.

To assemble the enchilada, dip the fried tortillas in a sauce of choice, then fill with chicken, beef, or vegetable fillings, then roll the tortillas and place them seam-side down into the 9x13 inch baking dish.

corn tortillas

10 corn tortillas

Enchilada Sauce (see recipe above)

Enchilada Sauce (see recipe above)

Salsa Verde (see recipe above)

Salsa Verde (see recipe above)

Filling(s) of choice (see recipes above)

9x13 or ten inch oval baking dish

10 9x13 or ten inch oval baking dish

5.

Pour more sauce over the enchiladas, then sprinkle with the cheeses.

Enchilada Sauce (see recipe above)

Enchilada Sauce (see recipe above)

Salsa Verde (see recipe above)

Salsa Verde (see recipe above)

monterey jack cheese, shredded

3 oz monterey jack cheese, shredded

queso de papa (or cheddar cheese), shredded

3 oz queso de papa (or cheddar cheese), shredded

9x13 or ten inch oval baking dish

10 9x13 or ten inch oval baking dish

6.

Cover the baking dish with aluminum foil and bake in the preheated oven for 10 minutes, then uncover the dish and bake for an additional 5-10 minutes or until the cheese has melted and the sauce is bubbling.

9x13 or ten inch oval baking dish

10 9x13 or ten inch oval baking dish

aluminum foil

aluminum foil

oven

oven

7.

Garnish as desired and serve hot.

Cotija cheese

Cotija cheese

lime zest

lime zest

crema

crema

fresh cilantro

fresh cilantro

For the Garnish

For the Garnish

9x13 or ten inch oval baking dish

10 9x13 or ten inch oval baking dish

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