Authentic Mexican Enchiladas

SUBMITTED BY: 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!"

PREP TIME	35 Min
COOK TIME	10 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
3/4 cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
1/2 cup chopped green onions

READ REVIEWS (15)

DIRECTIONS

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.
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.
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

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Reviewed on Sep. 3, 2005 by VREYES

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!

9 users found this review helpful

Reviewed on Jan. 13, 2007 by Chynna-Destiny

These are authentic! My husband is from Mexico and he said they were just like he had at the fiestas and ferias. I love finding real mexican recipes like this. It is not an americanized version of enchiladas, if that is what some may be looking for. These are the real deal!

8 users found this review helpful

Reviewed on Nov. 25, 2006 by Karen H

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!)

4 users found this review helpful

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