What is the secret to good enchiladas?

The secret lies in using fresh ingredients, generous sauce, and warming tortillas to prevent cracking.

Should you bake enchiladas covered or uncovered?

Start by baking them covered to retain moisture, then uncover for the final 10 minutes to brown the cheese.

Should flour tortillas be fried before making enchiladas?

Lightly frying flour tortillas helps prevent them from becoming soggy by creating a protective layer.

How do you make enchiladas crispy and not soggy?

Use a hot, lightly fried tortilla and avoid over-saturating with sauce.

Why do flour tortillas get soggy in enchiladas?

Flour tortillas absorb too much sauce if not fried or if excess sauce is used.

Do Mexican restaurants use flour or corn tortillas for enchiladas?

Traditional enchiladas use corn tortillas, but some restaurants may offer flour tortillas as an alternative.

Perfect Boulders Enchilada Recipe | Easy Step-by-Step Guide

Name: Perfect Boulders Enchilada Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups shredded chicken, ground beef, or sautéed vegetables (your choice); 1 cup diced onions; 1 cup diced bell peppers; ½ cup corn (optional); 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon smoked paprika; Salt to taste; 2 cups tomato sauce or canned tomatoes; 2 tablespoons chili powder; 1 teaspoon garlic powder; ½ teaspoon oregano; 1 cup chicken or vegetable broth; 8 medium-sized corn or flour tortillas; 2 cups shredded cheese (cheddar or Monterey Jack); Garnishes: fresh cilantro, sliced green onions, and lime wedges

Description

This Boulders Enchilada Recipe is a perfect blend of bold flavors and hearty ingredients, featuring smoky homemade enchilada sauce, melty cheese, and customizable fillings. It’s easy to prepare and delivers a gourmet dining experience right at home.

Ingredients

For the Filling:

2 cups shredded chicken, ground beef, or sautéed vegetables (your choice)
1 cup diced onions
1 cup diced bell peppers
½ cup corn (optional)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
Salt to taste

For the Sauce:

2 cups tomato sauce or canned tomatoes
2 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon oregano
1 cup chicken or vegetable broth

For Assembly:

8 medium-sized corn or flour tortillas
2 cups shredded cheese (cheddar or Monterey Jack)
Garnishes: fresh cilantro, sliced green onions, and lime wedges

Instructions

Prepare the Filling:Cook your protein of choice (chicken, beef, or vegetables). Season with chili powder, cumin, smoked paprika, and salt. Set aside.
Heat oil in a skillet. Sauté onions, bell peppers, and corn until tender. Combine with the protein and ¼ cup enchilada sauce. Simmer for 5 minutes.
Make the Sauce:Combine tomato sauce, chili powder, garlic powder, oregano, and broth in a saucepan. Simmer for 10 minutes until slightly thickened.
Assemble the Enchiladas:Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread ½ cup enchilada sauce in the bottom of the dish.
Fill each tortilla with 2-3 tablespoons of filling and a sprinkle of cheese. Roll snugly and place seam-side down in the dish.
Bake the Enchiladas:Pour remaining sauce over the rolled tortillas. Top with shredded cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
Serve and Garnish:Let rest for 5 minutes. Garnish with fresh cilantro, green onions, and lime wedges.

Notes

For a vegetarian option, use a mix of zucchini, mushrooms, and bell peppers for the filling.
Make ahead by assembling the enchiladas and refrigerating them for up to 24 hours before baking.
Freeze leftovers for up to 3 months for a quick meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 320 kcal
Sugar: 4g
Sodium: 620mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 16g
Cholesterol: 40mg

Keywords: enchiladas, Mexican recipes, easy dinner, homemade sauce, boulders enchilada recipe