Fran's delicious and simplified take on enchiladas is packed full of flavor and perfect for a large group or meal prep.
Originally from Mexico, Enchiladas are traditionally corn tortillas rolled and filled with a mixture of meat, cheese, beans, and more. They're then slathered in a savory sauce. To make our simplified version of enchiladas, we will substitute salsas for the sauce, and even make a Salsa Verde version!
Tips and Tricks
Clearly this sheet pan meal yields many servings. The leftovers are even more delicious as they've marinated overnight, making this not only an easy and efficient meal prep...and a delicious one!
While corn tortillas can be used, I recommend flour tortillas for taste and they are significantly more flexible and resilient, making them easy to roll. And while you should use ingredients that you most enjoy, two cheap and yummy salsas to use are the Salsa Verde and Cantina Medium Red Salsa from Trader Joe's. Additionally, we use both pinto and black beans in this recipe. While we recommend using the two different legumes, prioritize personal taste and what you have on hand.
Ingredients
Salsa Roja
5 or six flour tortillas (you will make 11 so divide tortillas accordingly)
1 packet (1/4 oz) Instant Yeast
4 egg yolks, large
1+1/2 tsp vanilla extract
1 stick (1/2 cup) melted butter, cooled
1/3 cup granulated sugar
1 tsp salt
3 cups flour (plus more)
Salsa Verde
5/6 flour tortillas
1/3 cup packed brown sugar
Cheese (Oaxaca and Cotija is recommended, but mozzerella or mexican blend is just fine)
1/4 cup (half stick) unsalted butter, softened
1 egg yolk, large + 1 tbs water (for wash)
flour for dusting
Preparation
Dough
Preheat oven to 350 F.
Pull and shred your chicken and divide. Combine the respective ingredients for each filling in two separate bowls and set aside. Make sure you have salsa leftover for the baking sheet.
Spread some of each salsa on your pan, painting each half with the different salsas. See the photos above if you're confused.
Fill each tortilla with a larve strip of filling and form the enchiladas by rolling and tucking the tortilla under itself and the filling. (see photos for reference) Place on your baking sheet and grab a spoon.
Spread some of each salsa on their corresponding enchiladas. Do this to your liking, and add however much cheese your heart desires on top!
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