My favorite mexican “dive” of a restaurant is long gone - and I dream of their enchiladas whenever I run across them on a menu.  A while back I posted a recipe that came close (the link is HERE) - but I thought it was missing something. 

After trying this recipe (from favfamilyrecipes.com) - I think I’ve found that secret ingredient.  Compare the two and see if you can spot it also.

I decided to make cilantro lime rice and my own corn tortillas to give this sauce a test drive.  It was great - and I’m guarding the leftovers. 

I’ve never added rice of any kind to enchiladas - it was a great idea. Since my homemade tortillas were small - I couldn’t stuff in the refried beans and corn that was suggested for the filling.  Mine were just right with chicken, rice, and a healthy dose of cheese.

I used a recipe for cilantro lime rice that I’ve adapted for my rice cooker.  Easy.  That recipe is also included below.   

Ingredients:

Sauce:

3 Tbs oil

2 Tbs flour

1/4 cup chili powder (no - this is not a typo, and it gives it a healthy color)

1 Tbs cumin (no typo here either)

2 cups beef broth

2 cups tomato sauce

1/2 tsp oregano (recipe didn’t specify ground or leaf - I used the ground)

1 clove minced garlic (I used dehydrated minced - so convenient)

salt to taste

Optional ingredients for enchiladas:

shredded chicken (about 2 chicken breasts - cooked and cooled ahead)

refried beans

cilantro lime rice (recipe follows at the end of the recipe)

canned or frozen white corn (drain & rinse)

shredded cheddar cheese - as much as desired.

Directions:

Simmer the oil, flour, chili powder, and cumin in a saucepan over low heat until bubbling.

Add beef broth, tomato sauce, oregano, and garlic.

Taste before adding salt.

Simmer for 15 minutes over low heat, stirring occasionally.

In the meantime - prepare your choice of flour or corn tortillas, keeping them warm until filling.

Spray a deep 9” x 13” baking dish with non-stick cooking spray.

Ladle a small amount of sauce into bottom of pan (this coats the enchiladas evenly - top AND bottom)

Stir in a small amount of sauce into the shredded chicken.

Place tortillas on plate - topping with desired fillings.

Roll and place (seam side down) on top of sauce in baking dish. 

Cover enchiladas with a layer of cheese, then top with remaining sauce.

Bake uncovered at 325° for 45 minutes to 1 hour.

Sprinkle with another layer of cheese just before baking ends (you can’t have too much cheese)

Allow to stand for about 10 minutes for easier serving.

Serve with shredded lettuce, sour cream, and guacamole.

Cilantro Lime Rice:  (adapted from sisterscafe)

6 cups water

3 cups long grain rice

6 cubes chicken bouillon

4 tsp minced garlic (I used 1 tsp minced dried garlic)

1 Tbs canola oil

2 Tbs lime juice (fresh or bottled)

1/2 bunch of fresh cilantro

1/2 onion

1 (4-oz) can diced green chiles

Blend onion and cilantro with a stick blender - or finely chop by hand.

If using a rice cooker - stir together all ingredients and set to “white rice” setting.

If using your stovetop instead - bring water to a boil, add rice & other ingredients.

Simmer till desired doneness is achieved, and water is completely absorbed.

*Note - this rice (using double the amount of water as rice) turns out quite sticky - which we like.  If you prefer it less moist - reduce water as desired.