Enchiladas, our old time favorite dish. Once you have a ready made sauce it so easy to make. It’s really a versatile dish that you can throw any leftover ingredients you have in the fridge or something you would like to combine and it will still come out yummy..
Most importantly the secret of delicious enchiladas is in the sauce. Not only you can get creative what ingredients you combine inside your tortilla bread but the sauce itself is like a whole new world with different taste and preference to choose from. You can use Italian spices, Mexican spices, Indian spices or even Asian spices. I like the most is the mole poblano sauce. Once you made this sauce you will never go back to store bought sauce. If you plan to make big batch, you may want to consider some tools to help you prepare the sauce quick and easy, I like to have at least one extra bottle to preserve and this always good to use in any other dishes.
Before we go crazy with all these spices let’s get started with the basic and yet have that authentic flavor for this dish.
Our Own Enchilada Sauce
- 4 cups chicken broth
- 5 guajillo chile ( stemmed and seeded)
- 5 dried ancho chile ( stemmed and seeded)
- 2 dried chipotle chile ( stemmed and seeded)
- 1 big white onion (peeled and cut in half)
- 3 ripe tomatoes ( halved)
- 5 cloves garlic (peeled)
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp sesame oil
- 2 tbsp sugar
For Totilla and Fillings
- 2 lbs ground venison (or any preferred meat )
- 1 small onion (peeled and dice)
- 1 cup green onion (chopped)
- 1/2 cup cilantro (chopped)
- 1 can black beans or lentils (rinsed and drained)
- 10 large flour tortilla bread
- 3 cups Mexican-blend cheese (shredded)
- 2 tbsp olive oil
For Enchilada Sauce
- First thing first is roasting. Heat a non-stick skillet or cast iron over a medium-high heat. Don’t add any oil as we want those dried chile to toast for a minute or two until they become fragrant. (Keep in mind not to over toast them if you don’t like that bitter taste on your sauce). Set aside the toasted chile. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Soak the toasted chile in a hot water for about 20 minutes until soft.
- Place the ingredients in a blender and blend until completely soft.
- Simmer the sauce for about 30 minutes or until desired consistency.
For Tortilla and Fillings
- Drizzle olive oil on the non-stick pan or cast iron skillet. In a medium-high heat, cook the ground venison ( or any preferred meat) until a little bit char
- Sutee onion and beans. Add them to the cooked meat.
- Preheat oven to 350 degrees F (175 degrees C)
- On your work area, assemble your tortilla and with meat, beans, green onion, cilantro and cheese in proportion, Spread 1/2 cup of sauce in the baking pan and place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas
- Pour sauce on top enough to cover the tortilla. End with generous sprinkling of cheese on top.
- Bake the enchiladas for 20 minutes or until bubbly. Sprinkle chopped cilantro and green onion on top and serve