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Authentic Mexican Enchiladas

Authentic Mexican Enchiladas

  • Prep

    35 m
  • Cook

    10 m
  • Ready In

    45 m
Becky

Becky

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!

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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

Directions

  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

VREYES
110

VREYES

9/3/2005

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 TORTILLA A BIT FIRST THEN DIPPING INTO THE CHILI MIXTURE THEN ADDING YOUR ITEMS TO AVOID LOTS OF SPLATTERS AND UNCALLED FOR GREASE BURNS & BLISTERS! OTHERWISE THIS IS A PERFECT RECIPE AND EVEN MORE WITH SEASONED CHICKEN WITH SAUTED,ONIONS,TOMATOES AND GARLIC TILL A BIT DRY...ADDED TO THE CHEESE WHICH IS MY ABSOLUTE FAVORITE AND SO SO FILLING!WE EAT THIS REGULARLY!

GourmetBabe
107

GourmetBabe

2/6/2009

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, this will be quick; brings out the flavor a little more). This shouldn't take long. Immediately soak them in hot water till they are soft. In a blender add the chilies (remove tops and seeds depending on how hot you want it), water (a bit at a time), add onion, garlic, oregano and salt. (the measurements are small, but you will get them down depending on your taste). My mom also adds Masa Harina (the corn meal used to make tamales) to thicken it a little if it is too runny. Strain the mixture into a warm pan to keep hot. The tortillas are fried a little bit first then dipped in the sauce. If you don't want to fry them I have also heated them in a pan or grill till they are slightly crispy. We make our enchiladas as layers so simply piling them on top of each other with layers of cheese, shredded chicken (to the chicken we add a little of the enchilada sauce first), and onions. YUM :)

Karen H
83

Karen H

11/25/2006

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 down a bit. Dipping first in the sauce fried out the flavor of the sauce. I also agree that the filling should be a melting cheese like Chihuahua and save the queso fresco for the toping. Over all the flavor was good, but the instructions seem to be missing pieces and vague. Maybe if we could all learn the recipe from her mother in law we'd get it! Thanks for a recipe that is truly mexican in style and not one of those oven baked, drowned in sauce and cheese things most people in the US think of a enchiladas! If you have a mexican grocery in your area, use crema instead of sour cream... lighter and more tangy on the tongue! (Don't forget a few slices of advocado and a sqweeze of lime on top!)

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