Authentic Mexican Enchiladas
Recipe information
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Cooking:
35 min.
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Servings per container:
6
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Source:

Ingredients for - Authentic Mexican Enchiladas

1. Dried chile de arbol peppers - 6
2. Water, or as needed - ¾ cup
3. Garlic - 1 clove
4. Salt - 1 teaspoon
5. Vegetable oil for frying - 1 cup
6. Corn tortillas - 18 (6 inch)
7. Crumbled queso fresco, divided - 3 cups
8. Sour cream, divided - 1 cup
9. Shredded lettuce, divided - 1 cup
10. Tomatoes, thinly sliced - 2 medium
11. Chopped green onions, divided - ½ cup

How to cook deliciously - Authentic Mexican Enchiladas

1. Stage

Snap tops off of dried chiles and place in a saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain water and place chiles into a food processor or blender with garlic and salt. Purée until smooth. Press sauce through a strainer and set aside.

2. Stage

Heat 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, stacking them on top of each other to keep them pliable for filling.

3. Stage

Take one fried tortilla at a time and fill with about 2 tablespoons queso fresco. Roll up and place seam side down on a plate. Place three of these on each plate.

4. Stage

Top tortillas in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons queso fresco, and 1 tablespoon green onions.