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Boulders Enchiladas with chicken, cheese, and red sauce, served with rice and beans

Boulders Enchilada Recipe: A Flavorful Journey into Southwestern Cuisine

This Boulders Enchilada Recipe combines bold, smoky flavors with a rich homemade sauce, tender fillings, and gooey cheese for a Southwestern comfort meal. Customize it with your favorite proteins or veggies, and serve it with fresh toppings and traditional sides for a meal that’s guaranteed to impress.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Enchiladas:

  • 8 corn tortillas (or flour, if preferred)
  • 2 cups cooked, shredded chicken (or beef/vegetarian option)
  • 1 ½ cups shredded cheese (cheddar, Monterey Jack, or queso fresco)
  • 1 small onion, diced (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

For the Homemade Enchilada Sauce:

  • 2 cups tomato puree
  • 2 dried ancho or guajillo chilies (rehydrated)
  • 3 cloves garlic
  • 1 small onion, diced
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon paprika

Toppings (Optional):

  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Sour cream

Instructions

 

  1. Prepare the Sauce:
    • Toast the dried chilies in a dry pan for 1 minute per side until fragrant.
    • Remove the stems and seeds, then soak the chilies in hot water for 10 minutes until softened.
    • Blend the chilies, tomato puree, garlic, onion, and seasonings until smooth.
    • Simmer for 10 minutes until the sauce thickens.
  2. Prepare the Filling:
    • In a skillet, heat a tablespoon of oil over medium heat.
    • Add the diced onions and sauté until softened.
    • Stir in shredded chicken (or desired protein), cumin, and chili powder.
  3. Warm the Tortillas:
    • Heat tortillas in a dry skillet or microwave until soft to prevent cracking.
  4. Assemble the Enchiladas:
    • Spread a thin layer of enchilada sauce in a baking dish.
    • Dip each tortilla in the sauce, fill with the chicken mixture, roll, and place seam-side down.
  5. Bake:
    • Pour remaining sauce over the rolled enchiladas and top with cheese.
    • Bake at 375°F (190°C) for 20-25 minutes or until the cheese is bubbly and golden.
  6. Serve:
    • Garnish with your favorite toppings and serve warm.

Notes

  • Make-Ahead Tip: You can assemble the enchiladas ahead of time and refrigerate for up to 24 hours before baking.
  • Vegetarian Option: Swap the chicken for sautéed mushrooms, zucchini, or black beans.
  • Spice Level: For a milder sauce, remove the seeds from the chilies or use bell peppers instead.
  • Author: Emily Marano
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Lunch
  • Method: Baking
  • Cuisine: Southwestern, Mexican

Nutrition

  • Calories: 320
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 55mg

Keywords: Boulders Enchilada Recipe, homemade enchilada sauce, Southwestern recipe, healthy enchilada, Mexican dinner