Best 2 Real Mexican Enchiladas Recipes

Enchiladas, a traditional Mexican dish, are a culinary delight that tantalizes taste buds with their rich flavors and vibrant colors. These savory delights consist of corn tortillas filled with a variety of mouthwatering fillings, such as cheese, beans, potatoes, or meats, and smothered in a delectable sauce. Often served with various toppings like sour cream, guacamole, and salsa, enchiladas are a versatile dish that can be customized to suit individual preferences. This article presents a diverse collection of authentic Mexican enchilada recipes, ranging from classic variations to modern interpretations, ensuring there's something for every palate to savor.

Check out the recipes below so you can choose the best recipe for yourself!

REAL MEXICAN ENCHILADAS

Real Mexican Enchiladas image

This is the way we make Enchiladas in Mexico. It came from my great grandma' and my grandma serves them in her restaurant, They are delicious and easy to make. (not hot at all)

Provided by ana schroth

Categories Mexican

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tomatillo
1/2 jalapeno
1/2 onion
1 bunch cilantro
12 -18 corn tortillas
1 lb chicken or 1 lb beef (cooked and shredded)
feta cheese
sour cream
1/2 chopped onion
vegetable oil

Steps:

For the sauce: Peel and wash tomatillos; Combine tomatillos, washed jalapenos and onion in a pot; bring to a boil (until tomatillos turn dark green), drain; place in a blender and add 1/2 of the cilantro and blend.
Set aside.
For enchiladas: heat 1/2 oil (you may need to add more oil) and fry tortillas for about 45 sec each side, and place in paper towels to suck up oil. In same frying with just a tsp of oil fry sauce for about 3 min.
Turn down heat; dip tortillas in sauce one at a time; fill with chicken or beef and fold in half; pour a little more sauce over enchiladas and top with onion, cheese and sour cream.
You can also serve them with homemade beans.
For beans all you need is water and 1/4 onion; cook beans as directed; add salt about 30 min before done; heat a little oil; pour beans in pan (no water) and squeeze.

REAL MEXICAN ENCHILADAS

Real Mexican Enchiladas image

Make and share this Real Mexican Enchiladas recipe from Food.com.

Provided by BonnieZ

Categories One Dish Meal

Time 2h

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 22

Ingredients

1 2/3 cups masa corn flour
1/3 cup unsifted all-purpose flour
3/4 teaspoon salt
1 lb ground chuck
1 clove garlic, finely chopped
2 teaspoons salt
1 tablespoon cognac or 1 tablespoon water
1 tablespoon chili powder
1 (16 ounce) can kidney beans, undrained
3 tablespoons olive oil
1 clove garlic, minced
1/2 cup chopped onion
1/4 cup green pepper
1 (35 ounce) can Italian tomatoes, undrained
1 (6 ounce) can tomato paste
1 beef bouillon cube
3/4 cup boiling water
2 -3 tablespoons finely chopped canned green chilies
1/8 teaspoon ground cumin (dash)
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sharp cheddar cheese, grated

Steps:

For the tortillas, in a large bowl combine the masa, flour& salt.
Add 1 cup water, stirring until completely moistened (you may need to add more water a Tbsp at a time if necessary) and dough forms a ball.
On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
Divide the dough into 12 balls.
Let the dough balls rest 20 minutes at room temperature.
Roll each ball into a 6 1/2 inch circle.
Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
Slowly heat an ungreased heavy skillet.
Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
To prepare the meat filling, over low heat in a medium skillet saute the ground chuck with 1 clove of garlic, 2 tsp salt, the tequilla& chili powder until browned.
Stir in kidney beans with their juice and then remove from heat and set aside.
For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
Stir in undrained tomatoes and tomatoe paste blending well.
Bring the tomatoe mixture to the boiling point.
Blend the beef bouillon with the 3/4 cup of boiling water.
Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
Simmer the sauce for 5 minutes, uncovered until slightly thickened.
To assemble, preheat the oven to 350°F.
Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
Arrange seam side down in a 13x9x2 inch baking dish.
Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
Bake for 25 minutes until bubly.

Tips:

Choose the right tortillas. Corn tortillas are the traditional choice for enchiladas, but you can also use flour tortillas.
Use fresh, high-quality ingredients. The better the ingredients, the better the enchiladas will be.
Don't overcook the tortillas. They should be soft and pliable, but not mushy.
Fill the tortillas generously. The more filling, the more delicious the enchiladas will be.
Use a flavorful enchilada sauce. The sauce is what brings all the flavors of the dish together.
Top the enchiladas with cheese and other toppings. This will add extra flavor and texture.
Bake the enchiladas until they are hot and bubbly. This will help the flavors meld together.
Serve the enchiladas with your favorite toppings. Sour cream, guacamole, and salsa are all popular choices.

Conclusion:

Enchiladas are a delicious and versatile dish that can be made with a variety of ingredients. With a little planning and effort, you can easily make a batch of enchiladas that your family and friends will love. So next time you're looking for a tasty and satisfying meal, give enchiladas a try!