Enchiladas with Homemade Sourdough Tortillas
An Easily Adaptable meal that can be Made With Chicken, Beef, or Pork. Sourdough Tortillas Made with Fresh Milled Flour add Nourishment and Flavor to this Family Favorite Recipe.
It’s officially summer for my family, and I am so grateful. As my kids grow older and approach adulthood, I am savoring the simple summer days with everyone home all the more.
One of the biggest helps during busy seasons, or hot summer days when I don’t want to be in the kitchen for long periods of time, is to have the freezer well stocked with pre-made meals. When making a mess in the kitchen, why not double or triple the recipe, and have a meal prepped for another day. I like to purchase these disposable pans and line them with parchment paper, before filling with ingredients. This makes meals freezer safe and easy to reheat or to bring to friends and family who need a meal.
Enchiladas were one of my favorite meals growing up. My mama prepared them frequently for dinner guests. Her recipe is a white sauce enchilada made with green chilis and sour cream. Over the years, I have experimented with many enchilada recipes, and found they are one of the most adaptable meals. There are three main components of enchiladas: the sauce, the filling, and the tortillas.
The sauce: when I am in a pinch for time, I make them with a jarred green or red sauce. These are my favorite. If I have a little more time, homemade enchilada sauce can be made ahead, in large batches, and frozen for easy reheating in the future. It is very affordable to make, especially if you grow and preserve your own tomatoes.
The filling: I almost always include cheese and sour cream, but the type of meat can be anything you have on hand. Pre-roasted and shredded chicken, shredded beef roast, or pulled pork. I have added roasted sweet potato, butternut, and black beans for a heartier enchilada as well.
The tortillas: Homemade tortillas are a labor of love, and I recommend mixing, rolling them out, and cooking a day ahead. These fresh milled tortillas make all the difference when it comes to this recipe. You can, of course, use store bought, but the flavor and added nourishment of the homemade tortillas are well worth the effort.
Note: audio did not upload with the video. I will update asap! :)
Homemade Enchiladas with Sourdough Tortillas
Makes about 12 enchiladas
TOOLS
Mixing Bowl
Rolling Pin
Saucepan
Cast Iron Skillet
9x13 pan and small 8x8 pan - or disposable foil pans
INGREDIENTS
Tortillas:
420 g or 3 1/2 cups fresh milled flour - 50/50 hard white wheat and Kamut
1 tsp salt
260 g or 1 cup + 3 Tbsp Hot Water
1/2 cup or about 130 g sourdough starter discard
85 g butter, melted
Sauce:
1/4 cup butter or Ghee, melted
3-4 Fresh Pressed Garlic Cloves
2 Tbsp Arrowroot powder or cornstarch, whisked into a little broth or water
2 cups broth or stock
1 24 oz jar of strained tomatoes or tomato sauce
1 tsp Cumin
1/2 tsp dried oregano
1/4 cup chili Powder
Salt and pepper to taste
Filling:
3-3.5 Cups of cooked, shredded beef, chicken, or pork
4 cups shredded cheese
1 container Sour Cream or creme fraiche
Optional: 1 can diced Green Chilis, olives, beans, corn
Toppings:
Chopped cilantro
Guacamole
Pickled Onions and jalapeños
Mango or pineapple salsa
METHOD
Cook beef roast, whole chicken, or boston butt in slow cooker or in oven. Let cool to warm, and shred meat before mixing enchiladas. If cooking meat ahead of time, keep in an airtight container in the fridge until ready to use.
To make the sauce: melt butter in a saucepan over medium heat. Add fresh pressed garlic and saute´ for 2-3 minutes. Whisk arrowroot powder or cornstarch and 1/4 cup of broth, then pour into saucepan. Whisk together until gelatinous. Add remaining sauce ingredients and simmer on low for about 30 minutes, covered. Remove from heat and cool to room temperature.
For the tortillas: combine all ingredients and mix well with mixer for about 2 minutes. Let dough sit for 3-4 hours before rolling out. Preheat cast iron skillet over medium low heat. Divide dough into equal size balls and roll out, but not so thin that dough is transparent. Cook tortillas for about 30 seconds each side. Stack on a plate and if storing for future use, wait until cool, then transfer to ziplock bag.
In a large mixing bowl, combine protein with shredded cheese, diced chilis, sour cream or creme fraiche, any other filling ingredients, and 1/2 the cooled enchilada sauce.
Assemble enchiladas inside the 9x13 pan. First, drizzle a small amount of the sauce from the saucepan into the bottom of the pan. Next, lay a tortilla on the bottom of the pan and scoop filling into the center. Roll up and continue the process until the pan is filled. Pour 3/4-1 cup of sauce over the top of the enchiladas and sprinkle the top with more cheese. Repeat for second pan.
Bake at 375º for 20-25 minutes.
Broil for 2-3 minutes at the end of the bake to crisp up the cheese.
If freezing, cover and let sit 1 hour before moving to freezer.
Enjoy!
I was just telling my husband I was going to look for and try a tortilla recipe! Thank you!