Ethnic Foods in SW MO-Part 2: Mexican Villa Copy-Cat

In Oklahoma City, you can get tons of great Mexican food but you absolutely cannot get Mexican Villa. And since I don't really care to make the 4-1/2 hour drive to Springfield to satisfy my craving, I had to figure out how to make it at home. Thanks to the good ole Internet, I found a fantastic recipe for Mexican Villa's signature sauce. I tried to recreate it over the years on my own but never got it quite right. This recipe is pretty spot on. I did modify it a bit by adding more seasoning as I felt the flavor was a bit lacking and doubled it. We like lots of sauce.

Now I make enchiladas and burritos enchilada style every single week. My husband loves them as much as I do. As I said, it's not a traditional recipe but it sure is tasty.

Mexican Villa exclusively uses white American cheese in all their dishes. My husband prefers Monterrey Jack. I sometimes mix both together.  If you want to be authentic, you'll probably need to get your white American cheese at the deli counter. I haven't seen it at the regular cheese displays.  Also, do not use pre-shredded cheese.  It contains a coasting to keep it from clumping and this tends to keep it from melting well. 

   



Mexican Villa Style Cheese/Beef/Chicken Enchiladas & Burritos Enchilada Style

 

 

The Sauce

7 tablespoon Butter

7 tablespoon Flour

1-1/2 tablespoon Brown Sugar

1/2 package Williams Traditional Chili Seasoning

1/2 package Williams Chipotle Chili Seasoning

(or 1 full package Williams Chipotle or Regular Chili Seasoning)

32 ounce package Beef Broth

 

 

In a saucepan, melt butter and then add flour.

Whisk until flour is thickened but do not brown.  Cook for about 2 minutes.

 

Add beef broth and whisk until combined.

Add chili seasonings and brown sugar and bring to a boil, then turn down to a simmer, whisking occasionally.

Continue simmering, stirring occasionally, until sauce has thickened.

Keep warm while you make your enchiladas or burritos.

 

 

To Make Chicken Enchiladas

10 to 12 Corn Tortillas

Approximately 2 cups cooked, shredded chicken (I used one breast/thigh/leg)

8 oz. shredded Monterrey Jack Cheese (or white American or a combo of both)

Mexican Villa Sauce

chopped Onions (optional. Mexican Villa uses onions but Hubs doesn't like them so a no-go here)

shredded Iceberg lettuce

diced Tomato

Preheat oven to 350 degrees.

Shred chicken and put in small skillet.

Add 1/2 cup Sauce and 1/4 cup water and stir.

Simmer of medium-high heat until meat absorbs the sauce.  Set aside.

Spray a 9 x 13 pan with cooking spray, making sure to spray sides.

Pour enough Mexican Villa sauce in the bottom of the pan to cover.

 

Wrap corn tortillas in a damp tea towel and microwave for 30 seconds, just enough to make them pliable. 

Using one corn tortilla at a time, fill with chicken (about 1 large tablespoon)

then cheese (and onions if using)

roll, and place seam-side down in pan.

Continue until all tortillas are filled.

Pour sauce over enchiladas, making sure sauce gets in between individual enchiladas.

 

Sprinkle with additional cheese.

Bake approximately 30 minutes, until sauce is bubbly and cheese is melted.

Garnish with lettuce and tomato and serve with Mexican Rice and refried beans.

 

To Make Cheese Enchiladas

Same ingredients as above except:

Increase cheese amount to 16 oz. cheese.

 

To Make Beef Enchiladas

Same ingredients as above except:

1 pound Ground Beef or ground Turkey

Brown ground beef/turkey. Pour into a strainer or small-holed colander.

Drain beef and rinse with hot water, making sure to get rid of as much fat as possible. If you use turkey, this step won't be necessary. 

Put back into pan and add a few tablespoons sauce to beef/turkey. Let simmer for a couple of minutes.

Proceed as above except add the beef/turkey with the cheese/onions when rolling enchiladas.

Garnish with lettuce and tomato.