Enchilada “Template” Recipe

From A week of make-ahead meals: Day 4: Hominy enchiladas

(Adapted from Simply Recipes)




  • 5 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 2 tsp salt
  • ¼ cup flour
  • 2 tbsp olive oil
  • 2 cups vegetable or chicken stock

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeno, seeded and minced
  • 3 cups cooked meat (chicken, hamburger, pork), chopped OR 1 Can Hominy Maize, drained
  • 1 15 oz can black beans, rinsed and drained
  • 2 cups cheese, grated
  • ¼ cup cilantro, chopped
  • 2 tbsp lime juice
  • salt to taste
The rest

  • 8 large flour tortillas


  • cilantro, chopped
  • avocado, smushed or sliced
  • sour cream
  • salsa


In a medium bowl, whisk together the spices, sugar, salt and flour. Heat olive oil on medium heat in a cast iron pan. Add the spices and cook for a minute or two. Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat and set aside.

Cook whatever meat you plan to use and set aside. Heat olive oil on medium heat. Add chopped onion and jalapeno and cook until translucent. Add garlic and cook a minute more. Remove from heat and place in large mixing bowl. Mix in the cooked meat (or Hominy), the beans, 1/2 cup of the grated cheese, 1/4 cup of cilantro, lime juice, and 1/4 cup of enchilada sauce. Season with salt to taste.

Preheat the oven to 350F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of sauce on the bottom of a 9 x 13 baking dish. Fill each tortilla with 1/4 cup of filling. Roll up the tortillas one by one until they fill the dish. Cover with remaining sauce and sprinkle with cheese. Bake uncovered 15 to 20 minutes until heated through.

Serve with toppings.

Printable Recipe

3 Comments on “Enchilada “Template” Recipe”

  1. February 3, 2013 at 10:57 pm #

    You inspired me! I made a shredded chicken version of this tonight, but I’m definitely trying hominy one day. I put shredded cabbage in the filling as well… and a teaspoon of cocoa powder in the sauce. Dee-lish! Nice work, dahlink.

    • February 4, 2013 at 6:07 am #

      Oooh, sort of mole-ish! Yes this recipe can be modified in a million ways 🙂


  1. A week of make-ahead meals: Day 4 Hominy enchiladas « Soph n' Stuff - January 31, 2013

    […] Enchilada “Template” Recipe […]

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