Yesterday, 08:13 PM
Enchiladas are ultra easy to make. Just make sure you season the meat and sauce super well. There are great make-your-own red sauces out there, though this is one occasion when I am fine with using canned/jarred and adding to it. For meat I will use ground pork sometimes, but most of the time it's chicken that I've previously cooked in the oven in a little foil pouch with very heavy-handed seasoning (garlic powder, chili powder, salt, black pepper, oregano, cumin, cinnamon (very small amount). Once that cools, I shred up the chicken. I brown some onions in a skillet until they're cooked but not limp (think fajita texture), add a half a roasted red bell pepper all diced up, some green chiles or a small bit of jalapeno, the chicken, and a splash of whatever sauce I'm using.
Some sauce goes in the bottom of the casserole dish, then tortillas with some of the filling, then once there's no room left it gets topped with more sauce, and a first layer of cheese. There is no such thing as too much cheese, but you don't want a mountain on there that does not melt, so I let the first layer melt, then add another layer, then crank it up to a broil for a moment or two to get that nice brown top (which your photo lacks... hell the cheese does not look entirely melted in spots). You can add the little sprinkle of cilantro for color, but I just serve it up next to some sour cream and that's that.
It's interesting that your photo does get one thing right: I am a "seam up" enchilada maker. I've never understood why people put them seam down. It's a mess to get them out of the pan in one piece. I put them seam up with a toothpick if it's needed. The cheese tends to seal them once it melts.