Boulder-Style Enchiladas
Enjoy your Boulders enchiladas with all the bold flavors and fresh ingredients that make this dish a true Southwestern favorite!
Ingredients
- 12 corn or flour tortillas
- 2 cups shredded chicken or protein of your choice
- 1 cup cooked black beans optional
- 2 cups shredded cheese Monterey Jack, cheddar, or queso fresco
- 1 small onion finely diced
- 2 cups enchilada sauce red or green
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Toppings Optional:
- Fresh cilantro chopped
- Sour cream
- Sliced jalapeños
- Lime wedges
Instructions
- Prepare the Tortillas: Warm the tortillas in a skillet or microwave to make them pliable and prevent cracking. Lightly fry them in oil for extra structure, if desired.
- Cook the Filling: Heat olive oil in a pan and sauté the diced onion until soft. Add the shredded chicken, black beans (if using), and seasonings (cumin, chili powder, smoked paprika, salt, and pepper). Stir well and cook for 2-3 minutes.
- Assemble the Enchiladas: Lay each tortilla flat, spoon a portion of the filling into the center, and sprinkle a little cheese on top. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with all tortillas.
- Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining cheese generously over the top.
- Bake the Enchiladas: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro, a dollop of sour cream, and sliced jalapeños. Serve with lime wedges on the side.
Notes
Make-Ahead: Assemble the enchiladas up to 24 hours in advance and store them in the refrigerator before baking.
Freezing: Freeze assembled enchiladas (before adding the sauce) for up to 3 months. Thaw overnight and bake as instructed.
Variations: Try swapping chicken for shredded pork, ground beef, or roasted vegetables for a vegetarian option.
Nutrition (Per Serving):
Calories: 320
Protein: 20g
Carbs: 25g
Fat: 14g
Freezing: Freeze assembled enchiladas (before adding the sauce) for up to 3 months. Thaw overnight and bake as instructed.
Variations: Try swapping chicken for shredded pork, ground beef, or roasted vegetables for a vegetarian option.
Nutrition (Per Serving):
Calories: 320
Protein: 20g
Carbs: 25g
Fat: 14g