Authentic Mexican Enchiladas

Ingredients

• 2 cups masa harina (corn flour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups warm water
• 1 cup diced tomatoes
• ½ cup chopped onion
• 3 tablespoons vegetable oil
• 1 pound cooked shredded chicken or beef
• 1 cup shredded cheese (Oaxaca or Chihuahua)
• 1 cup cooked black beans
• Fresh cilantro, chopped
• 1 cup guacamole
• 1 cup sour cream
• Mole sauce (for drizzling)

Instructions

1. In a large bowl, mix the masa harina, baking powder, and salt thoroughly. Gradually add warm water, stirring until a soft, pliable dough forms.
2. Divide the dough into 12 equal balls, flatten each ball into a thin tortilla using a tortilla press or rolling pin.
3. Cook each tortilla on a comal or skillet for about 30 seconds on each side until lightly golden.
4. In a skillet, heat vegetable oil and sauté onion until translucent. Add cooked shredded chicken, black beans, and diced tomatoes and cook until heated through.
5. Layer tortillas with the filling and shredded cheese, folding them over or stacking them.
6. Drizzle with mole sauce and top with guacamole, sour cream, and fresh cilantro.

Nutrition