Sonoran Enchilada Pancake
Discover a bold new take on comfort food with the Sonoran Enchilada Pancake, a savory twist that blends the fluffy goodness of cornmeal pancakes with the rich, zesty flavors of traditional enchiladas. Perfectly golden pancakes form the base, layered with tender shredded chicken, a drizzle of spiced red enchilada sauce, and a crown of gooey, melted cheddar cheese. Topped with fresh, vibrant garnishes like sour cream, diced tomatoes, creamy avocado slices, and optional pickled jalapeños for a fiery kick, this fusion dish is a feast for the senses. Ready in just 35 minutes, this dish is ideal for weeknight dinners or brunches that call for something a little extra special. Embrace the flavors of Sonoran cuisine with this easy, crowd-pleasing recipe that reimagines the classic enchilada into a pancake masterpiece!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 large Egg
- 1.25 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 1 cup Red enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 1 cup Cooked and shredded chicken
- 0.5 cup Sour cream
- 0.5 cup Diced tomatoes
- 2 tablespoons Chopped fresh cilantro
- 0.5 large Sliced avocado
- 2 teaspoons Vegetable oil (for cooking)
- 0.25 cup Optional: pickled jalapeños
Instructions
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
In a medium bowl, beat the egg and combine it with the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Heat 1/2 teaspoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Pour 1/3 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter and add more oil as needed.
While the pancakes cook, warm the red enchilada sauce in a small saucepan over low heat.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and lay cooked pancakes in a single layer. Top each pancake with a layer of shredded chicken and a drizzle of warm enchilada sauce. Sprinkle shredded cheddar cheese over the top.
Place the baking dish in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and transfer to serving plates. Top each pancake with sour cream, diced tomatoes, chopped cilantro, sliced avocado, and pickled jalapeños if desired.
Serve warm and enjoy the bold, comforting flavors of Sonoran cuisine in this unique enchilada pancake dish!
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 36.3 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1861 mg | 143% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1817 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
