Barbacoa Enchiladas
Barbacoa enchiladas are an excellent way to use up leftover shredded barbacoa meat.
Ingredients
- 2 tbs flour plus more for frying
- 2 tbs chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1 1/2 tsp chicken bouillon
- 2 tbs vegetable oil
- 2 cups water
- 12 corn tortillas
- 2 cups shredded barbacoa meat
- 2 cups shredded mozzarella cheese
- 1/2 white onion diced
- 1/2 bunch cilantro chopped
Instructions
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Heat up the 2 tbs of oil in a pot over medium heat. Once hot whisk in the flour and cook for about a minute.
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Then add the chili powder, garlic powder, onion powder, ground cumin and chicken bouillon and whisk until clumpy. Cook for another minute.
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Slowly stir in the water while continuously stirring to prevent lumps.
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Bring the sauce to a boil then simmer for about 10 minutes or until thickened. Continue to stir frequently. Remove from heat and set aside.
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Next heat up enough oil for frying in a pan over medium high heat.
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Once the oil is hot quickly fry the tortillas one at a time for a few seconds on each side. Then transfer the tortillas to a paper towel lined plate to drain.
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Preheat the oven to 350.
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Get out a casserole dish for baking. Dip a tortilla in the enchilada sauce and place it in the baking dish.
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Fill the tortilla with some of the shredded barbacoa meat.
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Roll the tortilla closed and repeat this process with the rest of the tortillas and shredded meat.
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Top the assembled enchiladas with shredded mozzarella cheese.
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Put the baking dish in the oven and bake for 15 minutes or until the cheese has melted.
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Serve the enchiladas and garnish with diced onion and chopped cilantro.