Kelly’s Killer Enchiladas: A Family Favorite Recipe
Enchiladas are a classic comfort food, perfect for a weeknight dinner or a festive gathering. But not all enchiladas are created equal. This recipe, lovingly dubbed “Kelly’s Killer Enchiladas,” is a family favorite passed down through generations. It’s packed with flavor, relatively easy to make, and guaranteed to be a crowd-pleaser. Prepare to be amazed by the deliciousness of these cheesy, saucy delights!
Why These Enchiladas Are Special
What sets Kelly’s Killer Enchiladas apart from the rest? It’s a combination of factors:
* **The Filling:** Unlike some recipes that rely solely on ground beef or shredded chicken, this filling incorporates both, creating a richer, more complex flavor profile. The addition of onions, bell peppers, and spices adds depth and dimension.
* **The Sauce:** The homemade enchilada sauce is the star of the show. It’s not too spicy, not too mild – just perfectly balanced with a smoky, savory flavor that complements the filling beautifully. Using dried chili peppers for the sauce elevates the taste compared to using only chili powder.
* **The Tortillas:** The recipe specifies lightly frying the tortillas before filling and rolling them. This step is crucial! It prevents the tortillas from becoming soggy in the sauce and gives them a slightly crispy texture.
* **The Cheese:** A generous layer of Monterey Jack cheese melts beautifully over the enchiladas, creating a gooey, irresistible topping. You can experiment with other cheeses like cheddar or a Mexican blend, but Monterey Jack is the classic choice.
Ingredients You’ll Need
Here’s a comprehensive list of the ingredients required to make Kelly’s Killer Enchiladas:
**For the Filling:**
* 1 pound ground beef (80/20 blend recommended)
* 1 pound boneless, skinless chicken breasts, cooked and shredded
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon oregano
* Salt and pepper to taste
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained
**For the Enchilada Sauce:**
* 4 dried ancho chili peppers, stemmed and seeded
* 2 dried guajillo chili peppers, stemmed and seeded
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 teaspoon cumin
* 1/2 teaspoon oregano
* 1/4 teaspoon ground cloves
* 4 cups chicken broth
* 1 tablespoon apple cider vinegar
* Salt to taste
**For Assembly:**
* 12 corn tortillas
* 2 cups Monterey Jack cheese, shredded
* Vegetable oil, for frying
* Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, sliced green onions
Step-by-Step Instructions
Now, let’s get down to the cooking! Follow these detailed instructions to create your own batch of Kelly’s Killer Enchiladas:
**Step 1: Prepare the Chili Peppers for the Sauce**
* Wearing gloves is recommended to avoid skin irritation from the chili oils.
* Rinse the dried ancho and guajillo chili peppers under cold water to remove any dust or debris.
* Stem the peppers by removing the green stem. Cut the peppers open lengthwise and remove the seeds and veins. Removing the seeds will reduce the heat of the sauce.
* Place the cleaned chili peppers in a large bowl and cover them with boiling water. Let them soak for at least 30 minutes, or until they are softened and pliable. Soaking allows the peppers to rehydrate and release their flavor.
**Step 2: Make the Enchilada Sauce**
* Once the chili peppers are softened, drain them, reserving about 1 cup of the soaking liquid. This liquid will help adjust the consistency of the sauce later.
* In a blender, combine the soaked chili peppers, minced garlic, cumin, oregano, ground cloves, and 1 cup of chicken broth. Blend until smooth, adding more chicken broth or the reserved soaking liquid if needed to achieve a smooth consistency. Be careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
* In a large saucepan or Dutch oven, heat the olive oil over medium heat. Pour the chili pepper mixture into the saucepan. Be careful as the sauce may splatter.
* Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld together and the sauce to thicken slightly. Season with salt to taste. If the sauce becomes too thick, add a little more chicken broth to reach your desired consistency. Taste the sauce and adjust seasonings as needed. If you prefer a spicier sauce, add a pinch of cayenne pepper.
* Remove the sauce from the heat and set aside.
**Step 3: Prepare the Filling**
* If you haven’t already, cook the chicken breasts. You can bake, boil, or grill them. Once cooked, shred the chicken using two forks. Set aside.
* In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. The vegetables should be tender but not browned.
* Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Proper browning of the beef is important for flavor. Don’t overcrowd the pan; cook in batches if necessary.
* Stir in the chili powder, cumin, garlic powder, oregano, salt, and pepper. Cook for 1 minute more, allowing the spices to bloom and release their aroma. Ensure the spices are well incorporated into the meat and vegetables.
* Add the shredded chicken, black beans, and corn to the skillet. Stir to combine all ingredients. Cook for another 2-3 minutes, until heated through. Taste the filling and adjust seasonings as needed. You can add a little more chili powder for a spicier filling, or a squeeze of lime juice for brightness.
**Step 4: Assemble the Enchiladas**
* Heat about 1/4 inch of vegetable oil in a skillet over medium heat. The oil should be hot enough to quickly fry the tortillas, but not so hot that they burn.
* Using tongs, carefully dip each corn tortilla in the hot oil for a few seconds per side, until softened and pliable. This step is crucial to prevent the tortillas from cracking and becoming soggy. Don’t over-fry them; they should remain soft and pliable, not crispy. Place the fried tortillas on a plate lined with paper towels to drain excess oil.
* Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This will prevent the enchiladas from sticking to the bottom of the dish.
* To assemble the enchiladas, dip each fried tortilla in the enchilada sauce, coating both sides lightly. Place the sauced tortilla on a clean surface.
* Spoon about 1/4 cup of the filling down the center of the tortilla. Don’t overfill the tortillas, or they will be difficult to roll.
* Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish. Packing them tightly helps them stay together during baking.
* Pour the remaining enchilada sauce evenly over the enchiladas. Make sure all the enchiladas are covered in sauce.
* Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas. The amount of cheese can be adjusted to your preference.
**Step 5: Bake the Enchiladas**
* Cover the baking dish with aluminum foil. This will prevent the cheese from browning too quickly and ensure the enchiladas are heated through.
* Bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Keep a close eye on them to prevent burning.
* Remove the enchiladas from the oven and let them cool for a few minutes before serving. This will allow the cheese to set slightly and make the enchiladas easier to handle.
**Step 6: Serve and Enjoy!**
* Serve the Kelly’s Killer Enchiladas hot, garnished with your favorite toppings. Popular choices include sour cream, guacamole, chopped cilantro, diced tomatoes, and sliced green onions. A side of rice and beans complements the enchiladas perfectly.
Tips and Variations
* **Make Ahead:** The enchilada sauce and filling can be made ahead of time and stored in the refrigerator for up to 2 days. This is a great way to break up the cooking process.
* **Freezing:** Assembled enchiladas can be frozen before baking. Wrap the baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the baking time.
* **Spicy Enchiladas:** For a spicier sauce, add 1-2 dried chile de arbol peppers to the sauce mixture, or add a pinch of cayenne pepper to the sauce. You can also use spicier cheese, such as pepper jack.
* **Vegetarian Enchiladas:** Substitute the ground beef and chicken with a mixture of cooked vegetables, such as zucchini, squash, and mushrooms. You can also add more black beans and corn for a heartier filling.
* **Cheese Variations:** Experiment with different types of cheese, such as cheddar, Colby Jack, or a Mexican blend.
* **Tortilla Variations:** While corn tortillas are traditional, you can also use flour tortillas for a softer texture. However, flour tortillas may become soggier than corn tortillas.
* **Sauce Consistency:** Adjust the consistency of the enchilada sauce to your liking by adding more chicken broth or reserved soaking liquid. Some people prefer a thicker sauce, while others prefer a thinner sauce.
* **Instant Pot Enchilada Sauce:** To speed up the sauce process, the dried chilies can be cooked in the instant pot with the other sauce ingredients and then blended after. This can significantly reduce the cooking time and deepen the flavor.
Nutritional Information (Approximate)
* Calories: Approximately 450-550 per enchilada (depending on portion size and ingredients)
* Fat: 25-35g
* Protein: 30-40g
* Carbohydrates: 30-40g
**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Kelly’s Enchiladas: A Recipe for Memories
More than just a recipe, Kelly’s Killer Enchiladas are a tradition. They represent family gatherings, shared laughter, and the comforting taste of home. This recipe is a starting point – feel free to adapt it to your own preferences and create your own family favorite. Enjoy!