The Best Enchiladas You’ll Ever Make (Restaurant-Quality) | Epicurious 101

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are often less expensive.

green tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green enchilada sauce

Green tomatoes provide a similar flavor, while canned sauce saves time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in calories and adds creaminess.

Start by preparing the chicken broth using a whole chicken, including the spine and wings for flavor.

Add aromatics: onions, garlic, bay leaves, and celery to the pot with the chicken.

Include the entire corn in the broth for sweetness and flavor.

Cook the chicken for 45 minutes until the dark meat is falling off the bone.

Remove the corn and shred the chicken, ensuring it's moist and in medium-sized pieces.

Cut the corn kernels off the cob and mix them with the shredded chicken.

Prepare the tomato sauce using green tomatoes, jalapeno, and serrano pepper, ensuring to choose greener tomatoes for bitterness.

Boil the tomatoes and peppers until they change color, then blend with cilantro and salt.

Simmer the blended sauce for 10-15 minutes until the flavors integrate and the consistency is just right.

Fry store-bought tortillas in neutral oil for about 1 minute on each side until flexible and fluffy.

Fill each tortilla with the chicken mixture, adding sauce and queso quesadilla cheese before rolling them up tightly.

Place the rolled enchiladas seam-side down in a baking dish and pour additional sauce over the top.

Sprinkle more queso quesadilla cheese on top before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens