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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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Reviewed: Mar. 7, 2013

Okay, i LOVED the taste!! But, here are some things that i can say as i´m in mexico and i eat enchiladas once a week in a traditional cocina economica: the chiles doen´t really need to be drained, they are ok with the water, also, you can try them filled with chicken, they taste even better! and they also could not be fried, taste is better and they´re lighter. try it, fill them with chicken, you won´t regret!! But the real enchiladas are just topped with queso fresco and onion. i´ve never seen here in mexico an enchilada topped with lettuce and tomato. THESE ENCHILADAS ARE STILL TASTY!

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EMG

Reviewed: Jul. 2, 2012

Thank you for posting a recipe for AUTHENTIC Mexican enchiladas! I did cheat and use a store bought sauce....I saw that Frontera released a line of enchilada sauces and couldn't resist, as their stuff is pretty good and I kind of love Rick Bayless. :) Anyway, I dipped the tortillas in oil, then sauce (which was warming in a pan) and immediately rolled them up with a little bit of cheese. After they were all done, I heated a skillet sprayed with Pam and re heated 4 of the enchiladas at a time on both sides and then melted some cheese on top by putting the lip on the skillet. This is how one of the local Mexican restaurants serves them and I love how crispy the bottom gets and how melty the cheese gets. Delicious. Can't wait to try the homemade sauce!

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ChgoGrl78

Reviewed: Mar. 27, 2012

THIS is exactly what I was looking for, how to make the sauce. That's the kind of sauce I used to do back in Mexico, personally I love filling them with chicken/potato/carrot mix but this is AWESOME!

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Guadalupe

Reviewed: Jan. 23, 2012

I like this recipe but for the health conscious I would say you can bypass the frying the tortilla part...It doesn't really help the sauce stay on the tortilla too much and it just adds fat. You can just heat the tortillas up on a skillet or microwave to get them tender and then soak in the sauce. Frying it does add crispiness but if you want this dish to be healthier, skip the frying.

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Ahuiliztli

Reviewed: Dec. 31, 2011

Delicious! I wasnt sure if they are supposed to be crispy or not when you fry them. Mine came out a bit soggy, but none the less very good. Next time i will just heat them in the pan without oil.

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Reviewer:

Katya

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Nov. 7, 2011

The tortillas are very tasty! Dip in the oil first and then the sauce to avoid splattering oil. For a little extra taste, we added a small amount of chorrizo. We also put it in the oven for about 10 minutes after rolling them to help melt the cheese.

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MicheleM

Reviewed: Apr. 17, 2011

I like these enchiladas. Everything was good except I used more chilis, 8 or 9 chili de arbol for every 12 tortillas. I also left a bit of the water from the pan. other that that these are authentic and great.

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epatty123

Reviewed: Apr. 4, 2011

Love the sauce! I'm on my second batch and I've been using it everywhere you'd use hot sauce! Yummy recipe!

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Reviewer:

Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

Reviewed: Feb. 27, 2011

This was A LOT more work than was worth it. All in all it tasted pretty OK...used Chihuahua cheese instead of queso fresco and that tasted much better. But I probably won't make this again.

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