recipe reviews for:

Authentic Mexican Enchiladas

“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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MOST HELPFUL

Reviewed: Feb. 1, 2010

I am Mexican and this is Authentic. Soo good. Just like the ones my grandma would make.

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Reviewer:

harley93

Reviewed: Dec. 22, 2009

I just used a can of enchilada sauce and regular cheddar cheese... and it was FANTASTIC!!

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Reviewer:

MommyCooksToo

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Oct. 19, 2009

This recipe was so easy to make and tasted just like enchiladas we had in Mexico - at the nontouristy places of course :) I popped them in the oven too for a few minutes to get the queso melting - delicious!

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Reviewer:

Liezel

Reviewed: Jul. 25, 2009

Glad to see authentic Mexican recipes. Most everything else found under "Mexican" is either Tex-Mex, Cal-Mex or just made up-Mex.

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Reviewer:

ChefJorgeMiguel

Reviewed: Jul. 20, 2009

i do it the same kinda but instead i fry the tortillas first then dip them in sauce,for the sauce i use canned tomatoe sauce mix it with chicken flavored knorr and chile california in powder wich makes it easier oohhh and the sauce has to be heated in the dipping pan they go good with queso cotija sprinkeld on top

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Reviewer:

tnasty

Reviewed: Jul. 19, 2009

These are yummy. I prepared the sauce EXACTLY as directed and brushed it on the torts. Totally yummy!!! I added potatos and shredded beef to the queso inside. These were so tasty will soo be making again!!

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Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Jul. 1, 2009

The suggestion of draining the water where chiles were boiled is because that water gets really bitter. You should add fresh water to blender to prepare chiles mix :)

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Reviewer:

Brunhi

Cooking Level: Intermediate

Living In: Monterrey, Nuevo León, Mexico

Reviewed: Jun. 13, 2009

I just wanted to see if these tasted as good as my mother's, and I must say they are pretty darn close. Thanks for sharing, we enjoyed them!

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Reviewer:

Diana

Cooking Level: Intermediate

Home Town: Cape Coral, Florida, USA

Living In: Fort Washington, Maryland, USA

Reviewed: Jun. 8, 2009

I will give you five stars, because finally, I have found the true way of making enchiladas!! I can reassure any one that this recipe is a good one, especially since I am from Jalisco, Mexico...& Queso fresco is the best cheese to use for enchiladas. And I think what she meant by draining the sauce, is to use a strainer and push the sauce through with a spoon and maybe some water.

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Reviewer:

Margarita

Reviewed: Jun. 1, 2009

this is really easy people the sauce has to be thick so it won't come off while in the oil. I always like to leave it for a while longer so they could be "redder" and you just need to drain the chilles. Nothing to it at all!

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Reviewer:

Alyssa's Mommy

Reviewed: Apr. 27, 2009

This was a really good authentic recipe just like my mom would make exactly almost except i warm the tortillas first in a lil bit of oil THEN dip in sauce then fill them up with a mixture of sourcream,greenonions,tomatoes,and chicken and fill them up with that mixture.. all chopped up ofcourse, and i use just plain mozzerella cheese inside and on top and even queso fresco..

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Reviewer:

mrsmota

Reviewed: Mar. 17, 2009

This is sooo good soooooo good

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Reviewer:

kmichael500

Cooking Level: Expert

Reviewed: Feb. 4, 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 :)

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Reviewer:

GourmetBabe

Reviewed: Sep. 19, 2008

Finally someone knows how to really make them authentic! This is how my mom taught me. Except we boil chicken with onion, garlic, salt then shred it and use it as a filling. After that, we fry them. They are soooo delicious.

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Reviewer:

Marisa

Cooking Level: Intermediate

Reviewed: Sep. 12, 2008

When I lived in Los Angeles one of my dearest friends was a lovely woman from Mexico who came to my home evenings every week and taught me how to cook authentic Mexican recipes. This recipe was one of my favorites and it is so simple with pure tastes. However, as with everything I touch I add a twist. A gorgeous combination of Arbol and Ancho chiles makes this sauce sing as well as adding a very scant amount of cumin (don't go overboard as this spice packs a punch with its distinct pungency). I also prefer to make my own corn tortillas as it's the simplest thing in the world and you are guaranteed the freshest possible ingredients. By adding a bit of chopped green onion and mild green chiles to the cheese filling you score big points in flavor and still keep the authenticity alive. I tend to like my enchiladas oozing melted cheese, so after I plate them I add a spoonful of sauce a bit more crumbled queso cheese on top and slip it into a hot oven for a few minutes. Add the crema (or sour cream), tomatoes and lettuce and voila, perfection! These are decadent and so wonderful. Also, occasionally try the same recipe without the cheese and substitute spicey chicken and roasted potatoes. Mmmmmmmmmm....soooo good.

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Reviewer:

Patricia Wensley

Cooking Level: Expert

Reviewed: Aug. 10, 2008

I remember the first time I looked for an enchilada recipe on this site and I thought, who makes enchiladas in a casserole? This of course is how you are supposed to make them. I use my own enchilada sauce and I make my own filling, the queso fresco should only be sprinkled on the top, not used in the filling. Also I don't fry all tortillas at one time and then go back and fill them. I fill them while they're being fried.

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Reviewer:

Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: May 3, 2008

this was excellent.

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Reviewer:

AMY

Reviewed: Apr. 21, 2008

I loved the sauce, I did add about 2 tsp chicken base and 1 jalapeno to the water for a little kick. I didn't want to fry the torilla so I rubbed a little oil on each side and then heated them up in a pan until crispy. Then I dipped them in sauce (which I didn't drain, I just took out the seeds from the chili's before putting them in the blender) and added the cheese (I mixed the fresco cheese with chedder cheese for more flavor), rolled them, sprinkled them with cheese, and then broiled them on high just until the cheese was melted on top. This is my new favorite red enchilada recipe!

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Reviewer:

lovetocook

Cooking Level: Expert

Reviewed: Apr. 2, 2008

Awesomesauce! I'm glad somebody finally put something like this up. I never heard or ate enchiladas that were baked in a casserole pan and everytime I eat Mexican I refuse to eat enchiladas cuz they're not made the "right" way. LOL. My mom is from mexico too and she taught me to dip flour tortillas in sauce then fry and while frying add ingredients such as cheese, beef/chicken, onions, etc...So delicious.

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