Authentic Mexican Enchiladas

Authentic Mexican Enchiladas

51
Becky 6

"This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!"

Ingredients

45 m {{adjustedServings}} servings 477 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
  2. Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
  3. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
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Reviews

51
  1. 64 Ratings

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THIS IS AN AUTHENTIC RECIPE AND GOOD! BUT TRY USING CHIHUAHUA CHEESE INSTEAD "YOU WILL GET IT MORE CHEESY OR TRY THE ORIGINAL MEXICAN COTIJA!FORE A MORE DRIER ENCHILADA. ALSO TRY FRYING YOUR TOR...

Pretty close to the real thing, lacks a little flavor. Here's how my mom makes them. Roast the chilies on a flat grill or pan till they are roasted on all sides, (watch them so they don't burn...

I agree with the other reviewers that the draining of the chiles doesn't make sense. I blended them with the liquid and then strained it back in the sauce pan, put it back on the heat to cook d...