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Boulder’s Enchilada Recipe

A plate of enchiladas topped with melted cheese, jalapeño slices, sour cream, cilantro, and corn.
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his recipe is all about hearty, comforting flavors with just the right kick of spice. Whether you’re whipping these up for Taco Tuesday, a cozy dinner with friends, or just because you’re craving something that tastes like sunshine in a pan, this is the one.

Ingredients

Scale

For the Enchilada Filling:

  • 2 cups cooked chicken, shredded (rotisserie chicken works like a charm!)
  • 1 cup roasted green chilies, diced (Hatch chilies are ideal!)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup black beans (optional but adds great texture)

For the Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2 cups chicken or vegetable broth
  • 1 cup tomato sauce
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

For Assembly:

  • 8 large flour or corn tortillas (your choice!)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • Fresh cilantro for garnish

Instructions

1. Prep the Sauce

Start by heating olive oil in a saucepan over medium heat. Stir in the flour and cook until it forms a smooth paste (about 1 minute). Slowly whisk in the broth, followed by the tomato sauce, paprika, salt, and pepper. Let it simmer for about 5 minutes until slightly thickened. Set aside.

2. Make the Filling

In a large skillet, sauté the onions and garlic until fragrant. Toss in the shredded chicken, green chilies, and spices, mixing well. If you’re using black beans, stir those in, too. Cook for 3–4 minutes, letting the flavors meld together.

3. Assemble the Enchiladas

Spread a thin layer of sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the dish. Pour the remaining sauce over the top, making sure to cover every inch. (Seriously, don’t skimp here—soggy tortillas are the goal!)

4. Add Cheese and Bake

Sprinkle the shredded cheese evenly over the enchiladas. Bake in a preheated oven at 375°F for 20–25 minutes or until the cheese is bubbly and golden.

5. Garnish and Serve

Top with freshly chopped cilantro and maybe a dollop of sour cream or guac if you’re feeling fancy.

Notes

  1. Use Fresh Tortillas: If you can find them, grab fresh tortillas from a local bakery or market—they make a world of difference.
  2. Don’t Rush the Sauce: A rich, thick sauce is key to that authentic enchilada vibe.
  3. Make It Ahead: These enchiladas taste even better the next day. Perfect for meal prep!

Nutrition

Keywords: Boulder's Enchilada Recipe, Colorado enchilada recipe, Homemade enchiladas

Find it online: https://recipesandchill.com/boulders-enchilada-recipe/