Small Enchilada Recipe

Cook beef

Heat a skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.

Add aromatics and spices

Add chopped onion and minced garlic to the skillet with the beef. Cook 2–3 minutes until onion is translucent. Stir in chili powder, cumin, oregano, salt, and pepper and cook 30 seconds to bloom the spices.

Finish filling

Stir in tomato sauce and beef broth, reduce heat to low, and simmer 2–3 minutes until mixture is slightly thickened. Taste and adjust salt. Remove from heat and set aside.

Prep chicken filling

Warm a skillet over medium heat with 1 teaspoon oil. Sauté onion 2–3 minutes until softened, add garlic and cook 30 seconds. Add shredded chicken, chili powder, cumin, tomato sauce and chicken broth. Stir and cook 2–3 minutes until heated through and flavors combine. Season with salt to taste and remove from heat.

Cook picadillo

Heat a skillet over medium heat and add ground beef. Cook until browned, about 5–6 minutes, then add diced potato and onion. Cook 4–5 minutes until potatoes begin to soften. Add garlic, tomato sauce, cumin, chopped olives and raisins (if using). Stir in a pinch of salt and 2 tablespoons water if mixture seems dry. Simmer 3–4 minutes until potatoes are tender and mixture is cohesive. Remove from heat and adjust seasoning.

Preheat oven & warm tortillas

Preheat oven to 350°F (175°C). Warm a small skillet over medium heat and lightly brush each tortilla with the vegetable oil. Warm each tortilla 15–20 seconds per side until pliable (do not brown).

Assemble enchiladas

Spread 2 tablespoons of enchilada sauce in the bottom of a small baking dish just large enough for the two enchiladas. Place a warmed tortilla on a plate, add about 1/4 cup of your chosen filling across the center, sprinkle about 2 tablespoons of shredded cheese, roll snugly and place seam-side down in the prepared dish. Repeat with the second tortilla.

Top and bake

Pour the remaining enchilada sauce evenly over the two rolled enchiladas and sprinkle the remaining cheese on top. Bake in the preheated oven 10–12 minutes until cheese is melted and sauce is bubbling.

Garnish and serve

Remove from oven and let rest 2 minutes. Garnish with chopped cilantro, a drizzle of sour cream and pickled jalapeños if desired. Serve hot.