Enchiladas are a family favorite in my house, but I’m always looking for ways to make them more interesting. My husband and I have been making enchilada sauce from scratch for years now and we’ve found that it really isn’t any more difficult than using store-bought. The extra time you invest makes all the difference in taste because nothing quite compares with homemade ingredients.
Make the sauce.
Now you’re ready to make your sauce. You could use a good quality enchilada sauce from the grocery store, or you could make it yourself. If you decide to go with the jarred route, keep in mind that enchilada sauces come in both mild and spicy varieties. Some are red; some are green; some are both!
The basic ingredients of homemade enchilada sauce include: 1 tablespoon vegetable oil, 2 tablespoons flour (any kind), 1/2 cup water, 1 teaspoon salt and pepper (to taste). Heat oil over medium-low heat until sizzling, then whisk in flour until smooth. Gradually add water while whisking constantly until mixture comes together as a thick paste—you want no lumps whatsoever! Cook for about 2 minutes longer until thickened slightly (the texture should be similar to melted ice cream). Remove from heat and season with salt and pepper before using on your enchiladas.
Heat the tortillas.
Heat the tortillas in a skillet, or wrap them in a damp cloth and heat them in the microwave. Either way, ensure that they are heated until they are soft, but not crispy (you’ll want to make sure to keep them from getting crisp). They should be heated before filling with enchilada ingredients so that when you roll them up with filling inside, they will stay soft and pliable instead of becoming tough and chewy.
Fill and roll the enchiladas.
After filling the tortillas, place them in a baking dish and cover with more sauce. Bake for 30 minutes. Serve with your favorite toppings.
Bake and serve.
Bake your enchiladas in a 350 degree oven for 15 minutes. After you remove them from the oven, let them cool for 5 minutes before serving. Serve with sour cream, salsa, and cilantro.
The cheese melts over the hot enchilada to form a perfect, cheesy crust.
The cheese melts over the hot enchilada to form a perfect, cheesy crust. The sauce is the most important part of this recipe; it should be thick, with no pooling at the bottom of your plate, but also not too thin that you can’t taste all of its flavor. You want your tortillas to be soft and pliable when you roll them up before baking so they don’t crack apart during cooking. Enchiladas are best served with salsa and sour cream on top, so don’t forget to include these items in your grocery list!
So, now you know how to make enchiladas. The process is easy and I hope that you’ve learned something new about this dish—and maybe even about yourself in the process!