morsels45

morsels45 said

Enchiladas

Rolled, sauced, baked under cheese until the edges catch.

Enchiladas
Photo: Jon Sullivan, Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make enchiladas

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Rojas, baked

60 minutes · serves 4 · Easy

What you need

  • 12 corn tortillas
  • 500g cooked shredded chicken
  • 6 guajillo chillies
  • 2 tomatoes
  • 1 onion
  • 3 garlic cloves
  • 300ml stock
  • 200g cheese, grated
  • Soured cream and coriander

What you do

  1. 1Toast, soak and blitz the chillies with the tomato, onion and garlic, then sieve and fry the sauce for 8 minutes with the stock.
  2. 2Warm each tortilla briefly in oil until pliable, then dip it in the warm sauce. Dipping before filling is what stops them splitting and going papery.
  3. 3Fill with chicken, roll, and pack seam-side down in a dish.
  4. 4Rest of the sauce over the top, then the cheese.
  5. 5Bake at 200C for 20 minutes only. Longer and they go to mush. Soured cream and coriander after, not before.

Verdes, with tomatillos

50 minutes · serves 4 · Easy

What you need

  • 12 tortillas
  • Shredded chicken
  • 500g tomatillos
  • 2 jalapeños
  • Onion, garlic, coriander
  • Cheese
  • Soured cream

What you do

  1. 1Blitz and fry the green sauce for 8 minutes.
  2. 2Same dip, fill, roll and bake, 20 minutes at 200C.