Authentic Enchilada Recipe

Authentic Enchilada Recipe

Use Chef Martita Jara’s recipe for whipping up an authentic enchilada recipe.

5 col

Ingredients for Enchilada Sauce
2 1/2 cups tomatillos, husks removed, rinsed and chopped
2 1/2 cups hatch chilies, stemmed and chopped
1 cup sweet onion, chopped
1 tablespoon garlic, chopped
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
1 cup low sodium chicken or vegetable broth
3/4 teaspoon garlic salt
1/4 teaspoon ground pepper

Instructions for Enchilada Sauce

  1. Preheat oven to 375 F
  2. Mix the tomatillos, chilies and onions in a bowl and drizzle with olive oil. Season the mixture with 1 teaspoon of salt and 1/4 teaspoon of pepper. Pour the mixture into a medium sized oven-safe bowl and toss with clean hands. Place the bowl in the preheated oven and roast for 20 minutes
  3. Remove and allow to cool for about 5 minutes then transfer to food processor fit with a steel blade, along with garlic, cilantro, 1/2 teaspoon salt and 1/2 cup of broth. Pulse on high until well blended
  4. Transfer to a saucepan along with the remaining broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper and allow to simmer on low for about 10 minutes

Ingredients for Stuffing
1 1/2 cup red bell pepper, stemmed, seeded and chopped
1 1/2 cup yellow bell pepper, stemmed, seeded and chopped
1 1/2 cup zucchini, chopped
1 cup fresh corn off the cob, or frozen defrosted corn works as well
1 cup sweet onion, chopped
2 teaspoons garlic, chopped
1/2 cup chicken or vegetable broth
1 1/2 cup crumbled queso fresco or crumbled feta cheese
3 tablespoons extra virgin olive oil
1 3/4 teaspoon garlic salt
1 teaspoon ground pepper

Instructions for Stuffing


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  1. Place a large sauté pan over medium heat with 3 tablespoons of extra virgin olive oil. Once the oil is hot add onions, red and yellow peppers, zucchini, 1/2 teaspoon salt, 1/2 teaspoon pepper and sauté for about 7 minutes
  2. Add corn, garlic, and oregano to sauté pan. Season with salt and a 1/4 teaspoon pepper and sauté about 3 minutes
  3. Add broth, stir to combine and allow to simmer about 3-4 more minutes
  4. Remove from heat and stir in crumbled cheese, 1 teaspoon salt, and 1/4 teaspoon pepper and set aside to cool slightly
  5. Transfer stuffing to a bowl and set to one side

Ingredients for Enchiladas
12 corn tortillas
Corn, Zucchini and Pepper Stuffing
Tomatillo Hatch Pepper Enchilada Sauce
1 avocado
3 tablespoons extra virgin olive oil

Instructions for Enchiladas

  1. Preheat oven 375 F, and grease a baking dish
  2. Place a large sauté pan over medium heat and add 3 tablespoons of olive oil. Heat 2 tortillas at a time in the pan, a few seconds on each side, just to make them pliable. Dip each warmed tortilla in enchilada sauce, and place it on a clean surface
  3. Place a couple of spoonsful of stuffing along the middle of a greased sauced tortilla, roll it up and place it in the baking dish. Continue to do this until all tortillas are sauced, stuffed, rolled and on the baking dish
  4. Add a couple more spoonsful of enchilada sauce over the top of the tortillas then transfer to preheated oven for about 10 minutes
  5. To serve, garnish enchiladas with any remaining stuffing, fresh avocado slices, enchilada sauce and serve immediately while hot

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