plate of red enchiladas with other Mexican foods.

Beef or Chicken Enchiladas

Course dinner
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes



  • 2 lb ground beef or thickly sliced boneless chicken
  • 1/2-3/4 cup onion chopped
  • 3 cloves garlic minced
  • 14 1/2 oz can of tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 dashes pepper sauce
  • 1 tablespoon chili powder


  • 1 quart beef or chicken stock
  • 4 cloves garlic minced
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • cornstarch as needed


  • 1 cup cornmeal
  • 1 cup flour
  • 5 tablespoons cornstarch
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • 2 tablespoons olive oil

For Serving

  • grated Monterey Jack cheese or cojita cheese optional
  • chopped olives optional
  • fresh cilantro optional



  1. Brown the ground meat (or chicken) and drain off the fat. Add the onion and garlic and sauté until they are translucent. Add the other ingredients and simmer for one hour.


  1. While the filling is cooking, simmer all gravy ingredients for half an hour and thicken with cornstarch.


  1. While the filling and gravy are cooking, mix and sift cornmeal, flour, cornstarch and salt. Beat eggs until light. Add milk and oil. Beat into dry ingredients. Pour into a pitcher.

  2. Heat 8-inch skillet and cover bottom with oil or cooking spray. Pour 3 tablespoons of batter into center of skillet. Grasp handle and twist and turn until bottom of skillet is evenly covered with batter. Flip when light brown. Store cooked tortilla between paper towels until all are cooked. Oil or spray pan between tortillas.

Assembling the Enchiladas

  1. Dip each tortilla in gravy and fill generously with meat sauce. Roll with the ends on bottom. Place on individual serving plates. Cover enchilada with gravy and sprinkle with Monterey jack cheese and chopped ripe or stuffed green olives.