Homemade Tex-Mex Enchiladas (Cheese and Chicken Verde)
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A delicious guide to making two styles of mouthwatering Tex-Mex enchiladas: classic cheesy enchiladas topped with a rich chili gravy, and vibrant chicken verde enchiladas smothered in a fresh, tangy salsa verde.
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🍳 Cooking Flow
Prepare the chili dip and salsa verde sauces. → Cook the Tex-Mex chili gravy and prepare the shredded chicken. → Dip the tortillas in sauce and flash-fry them in hot oil for 2-3 seconds per side. → Fill tortillas with cheese or chicken, roll them up, and place in baking dishes. → Top with sauce and cheese, then bake at 375°F (190°C) for 15 minutes before garnishing.
Cooking Steps
Brief Cooking Order
Prepare the chili dip and salsa verde sauces. → Cook the Tex-Mex chili gravy and prepare the shredded chicken. → Dip the tortillas in sauce and flash-fry them in hot oil for 2-3 seconds per side. → Fill tortillas with cheese or chicken, roll them up, and place in baking dishes. → Top with sauce and cheese, then bake at 375°F (190°C) for 15 minutes before garnishing.
Introduction
A delicious guide to making two styles of mouthwatering Tex-Mex enchiladas: classic cheesy enchiladas topped with a rich chili gravy, and vibrant chicken verde enchiladas smothered in a fresh, tangy salsa verde.
Step 1
[Chili Dip] De-seed 7 guajillo, 2 ancho, and 2 dried chipotle chilies. Boil them in water for 10-15 minutes until soft. Blend the chilies with 3 cloves of garlic and a splash of cooking liquid until smooth.
Step 2
[Tortilla Preparation] Dip 12 corn tortillas in the chili dip to coat both sides, then stack them on a plate and let sit for 25 minutes at room temperature.
Step 3
[Onion-Garlic Paste] Blend 1 sweet onion and 7 garlic cloves into a smooth paste. Transfer to a saucepan, simmer over low heat for 30 minutes until thickened.
Step 4
[Bacon Fat] Chop 3 slices of bacon, fry until crispy, then drain on a paper towel and finely chop into crumbles.
Step 5
[Chili Gravy Roux] In the pan with the bacon fat, add 1/4 cup of vegetable oil. Heat over medium, then whisk in 1/2 cup of flour and toast until golden.
Ingredients List
Important Notes
Flash-frying the tortillas after dipping them in sauce is a crucial step to prevent them from breaking or getting soggy.
Tex-Mex chili powder is a blend containing cumin and other spices, which is essential for the authentic gravy flavor.
Chicken thighs are highly recommended over chicken breast to ensure the meat remains moist and juicy inside the enchiladas.
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