How to Make Boulders Enchiladas Recipe
A step-by-step guide to crafting the most flavorful and satisfying Boulders Enchilada Recipe. Perfect for gatherings, this dish combines bold Southwestern flavors with easy-to-follow instructions
Ingredients
- 2 cups shredded chicken or beef (or plant-based substitute)
- 1 cup cooked black beans
- 1 cup corn kernels
- 1 medium onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Sauce Ingredients
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 cup vegetable broth
Instructions
- Prepare the Filling: In a pan, sauté the onion until soft. Add shredded meat, beans, corn, and spices. Stir well and cook for 5 minutes.
- Make the Sauce: Heat olive oil in a saucepan. Add garlic and spices. Stir in tomato sauce and broth. Simmer for 10 minutes.
- Assemble: Spread a thin layer of sauce on a baking dish. Fill tortillas with the prepared filling, roll tightly, and place seam-side down.
- Bake: Cover with sauce and cheese. Bake at 375°F for 20 minutes or until bubbling and golden.
- Serve: Garnish with cilantro and serve with your favorite sides.
Notes
- For a vegetarian version, swap the meat with sautéed mushrooms or extra beans.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.