Authentic Mexican Enchiladas

This was one of the best meals I've ever made! I slow cooked and shredded chicken in some canned enchilada verde sauce, dry enchilada sauce and canned green chiles. I also only poured a LITTLE bit of the water from the chiles out and pureed it using a cuisinart, then strained it. I dipped corn tortillas in oil and THEN the sauce, fried them in a hot pan (for way more than 5 seconds a side, mine were nice and CRISPY!) and then rolled up the chicken and queso fresco, baking them at 375 for about 10 minutes. HOLY YUM! The tortillas absorb so much flavor; you do not need to add enchilada sauce on these bad boys - sour cream adds moisture and lettuce (I used a cabbage slaw mix), tomato and green onion add crunch :)))

I added onion and tomato to sauce. I also added one triangle of Abuelita chocolate to add thickness and sweetness.

This was really good. My bf loved it and couldn't stop raving about it. He said it was one of the best enchiladas he's ever had. The changes I made was I did not strain the sauce and I fried the Tortilla then dipped it in the sauce. Will be making again and again.

This is as authentic as you can get for Mexican food. I make a very similar recipe, but with a chile verde sauce. You can either dip the tortilla in the oil and then the sauce or vise versa. I prefer to do oil and then sauce, that way I can drain the oil on paper towels without losing any of the sauce. For the sauce, do not drain the water when it's done boiling, use that blend instead of new water. Also, to flavor the sauce, try adding onion and the chicken bullion with tomato flavor--trust me, it makes it taste wonderful! Just throw everything into the blender and blend. You can use whatever dried peppers you have on hand (chile de arbol peppers tend to be more spicier than the other dried varieties). Instead of rolling the tortillas, you can stack or just fold them over (like the picture). Although queso fresco doesn't melt very well, you can't beat the light and delicious flavor. I always use this cheese for my enchiladas. I like to add chopped onions to the filling too. And lastly, before you serve these, pop them in the microwave to melt the cheese a little. My husband, who is Mexican, loves them with either a cheese and onion filling or with cheese, onion, and chicken. Hope this helps!