Best 3 Authentic Mexican Enchiladas Recipes
**Savor the Authentic Flavors of Mexico with Enchiladas: A Culinary Journey of Taste and Tradition**
Embark on a culinary journey to the heart of Mexico with a tantalizing exploration of authentic enchiladas. These delectable treats are a testament to the richness and diversity of Mexican cuisine, offering a symphony of flavors that will awaken your taste buds. Indulge in a selection of three unique enchilada recipes that capture the essence of this beloved dish, each boasting its own distinct character and charm. From the classic Red Enchiladas, brimming with a savory red sauce made from dried chiles, to the vibrant Green Enchiladas, featuring a tangy tomatillo sauce, and the indulgent Mole Poblano Enchiladas, draped in a rich and complex mole sauce, these recipes provide a comprehensive exploration of enchiladas' versatility.
**1. Classic Red Enchiladas:**
Experience the timeless tradition of Red Enchiladas, a cornerstone of Mexican cuisine. This recipe showcases a flavorful red sauce, crafted from a blend of dried chiles, tomatoes, and aromatic spices. The tender tortillas are filled with a savory combination of shredded chicken or cheese, then smothered in the vibrant red sauce and baked until golden. Each bite promises a harmonious balance of spicy, tangy, and earthy flavors, sure to leave a lasting impression.
**2. Vibrant Green Enchiladas:**
Discover the refreshing allure of Green Enchiladas, a testament to the vibrant flavors of Mexican cooking. This recipe features a zesty tomatillo sauce, made from fresh tomatillos, green chiles, and cilantro, creating a tangy and herbaceous base. The tortillas are filled with a succulent filling of shredded chicken or cheese, then bathed in the verdant green sauce and baked to perfection. Each mouthful is a delightful burst of freshness, showcasing the unique and captivating flavors of Mexico.
**3. Indulgent Mole Poblano Enchiladas:**
Immerse yourself in the culinary grandeur of Mole Poblano Enchiladas, a masterpiece of Mexican gastronomy. This recipe showcases a rich and complex mole sauce, a traditional Mexican sauce made from a blend of chiles, spices, nuts, and chocolate. The tortillas are lovingly filled with shredded chicken or cheese, then enveloped in the velvety mole sauce and baked until aromatic. Each bite is a journey through a symphony of flavors, where sweetness, smokiness, and a hint of heat intertwine, creating an unforgettable and luxurious dining experience.
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!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
AUTHENTIC MEXICAN ENCHILADAS VERDES
My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.
Provided by PanNan
Categories Chicken
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare sauce: Heat water in large pot to boiling.
- Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
- Simmer uncovered 30 minutes.
- Let cool slightly, then drain, reserving about 1 cup cooking liquid.
- Place solids in blender or food processor.
- Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
- Process until smooth.
- Heat oil in medium saucepan.
- Add onion slices and saute until lightly browned.
- Stir in sauce and season with salt.
- Simmer uncovered until slightly thickened, about 30- 45 minutes.
- If sauce thickens too much, thin it with remaining cooking liquid.
- Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
- Heat 2 qt water in large pot to boiling.
- Add chicken, onion, garlic, and salt to taste.
- Simmer just until chicken is cooked through, about 30 minutes.
- Let cool, then remove chicken from liquid.
- Remove and discard skin and bones; shred meat.
- Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
- Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
- Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
- This will drain them and keep them soft and warm.
- Heat oven to 3500°F.
- Coat two 13x9 baking pans with vegetable oil.
- Dip each tortilla in sauce.
- Fill tortillas with shredded chicken and roll up.
- Arrange a dozen filled tortillas in each pan.
- Top with green sauce.
- Spoon creme fraiche (or sour cream) over sauce.
- Sprinkle chopped onion and cilantro over the top.
- Sprinkle cheese over all.
- Bake for 25 minutes.
- Broil briefly if the top needs some browning.
- Serve hot with refried beans.
- Note:.
- To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
- To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
AUTHENTIC MEXICAN ENCHILADAS VERDES
Steps:
- Prepare sauce: Heat water in large pot to boiling. Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles. Simmer uncovered 30 minutes. Let cool slightly, then drain, reserving about 1 cup cooking liquid. Place solids in blender or food processor. Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid. Process until smooth. Heat oil in medium saucepan. Add onion slices and saute until lightly browned. theme Stir in sauce and season with salt. Simmer uncovered until slightly thickened, about 30- 45 minutes. If sauce thickens too much, thin it with remaining cooking liquid. Meanwhile, when the sauce ingredients are simmering, prepare stuffing. Heat 2 qt water in large pot to boiling. Add chicken, onion, garlic, and salt to taste. Simmer just until chicken is cooked through, about 30 minutes. Let cool, then remove chicken from liquid. Remove and discard skin and bones; shred meat. Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat. Cook tortilas one at a time, turning once, just until flexible but not crisp, about 20 seconds each. Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer). This will drain them and keep them soft and warm. Heat oven to 350 degrees F. Coat two 13 X 9 baking pans with vegetable oil. Dip each tortilla in sauce. Fill tortillas with shredded chicken and roll up. Arrange a dozen filled tortillas in each pan. Top with green sauce. Spoon creme fraiche (or sour cream) over sauce. Sprinkle chopped onion and cilantro over the top. Sprinkle cheese over all. Bake for 25 minutes. Broil briefly if the top needs some browning
Tips:
- Choose the best tortillas: Corn tortillas are the most authentic choice, but you can also use flour tortillas if you prefer. Make sure the tortillas are fresh and pliable, so they don't crack when you roll them up.
- Cook the chicken or beef thoroughly: The filling is the heart of the enchiladas, so make sure it's cooked properly. Chicken should be cooked until it's no longer pink in the center, and beef should be cooked until it's browned and no longer pink.
- Don't overfill the enchiladas: You want the enchiladas to be able to hold their shape, so don't overfill them with filling. Aim for about 1/2 cup of filling per enchilada.
- Use a good quality cheese: The cheese is another important ingredient in enchiladas, so don't skimp on it. Use a good quality Mexican cheese, such as queso fresco, queso Oaxaca, or Monterey Jack.
- Don't skip the sauce: The sauce is what brings all the flavors of the enchiladas together. Make sure you use a flavorful sauce that you enjoy. You can use a store-bought sauce or make your own.
Conclusion:
Enchiladas are a delicious and versatile dish that can be customized to your liking. With a little planning and effort, you can make authentic Mexican enchiladas that will impress your family and friends. So next time you're looking for a tasty and satisfying meal, give enchiladas a try!
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