This Mexican enchiladas recipe is the real thing. Corn tortillas are dipped in a homemade 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 traditional refried beans. It has a taste different from the norm — so good!
Ingredients
- chili de árbol peppers: 6 piece (dried)
- water: 0.75 cup (or as needed)
- clove garlic: 1 piece
- salt: 1 tsp
- vegetable oil for frying: 1 cup
- corn tortillas: 18 piece (6 inch)
- crumbled queso fresco: 3 cups (divided)
- sour cream: 1 cup (divided)
- lettuce: 1 cup (divided, shredded)
- medium tomatoes: 2 piece (sliced)
- green onions: 0.5 cup (divided, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
