Authentic home cooking from Mexico, with US measurements. 
Three-Style Enchiladas
According to Wikipedia: The enchilada is one of Mexico’s most iconic dishes, made with tortillas filled with various ingredients (commonly poultry like chicken or turkey, or sometimes beef), or filled with cheese and avocado, and topped with chili sauces (usually spicy). Green enchiladas are made with a sauce based on cooked tomatillos. Red enchiladas use a sauce made from tomatoes or dried chiles, giving them their red color. Swiss enchiladas are made with a green sauce that includes heavy cream and are topped with melted cheese, instead of the fresh cheese more common in other types. Mole enchiladas are covered in mole poblano and sometimes sprinkled with sesame seeds; these are also called Enmoladas. Bean enchiladas are covered with beans and are also known as Enfrijoladas. Chilorio enchiladas are made with pork. Potosinas enchiladas are made with small tortillas filled with cheese and chili.
Three-Style Enchiladas
According to Wikipedia: The enchilada is one of Mexico’s most iconic dishes, made with tortillas filled with various ingredients (commonly poultry like chicken or turkey, or sometimes beef), or filled with cheese and avocado, and topped with chili sauces (usually spicy). Green enchiladas are made with a sauce based on cooked tomatillos. Red enchiladas use a sauce made from tomatoes or dried chiles, giving them their red color. Swiss enchiladas are made with a green sauce that includes heavy cream and are topped with melted cheese, instead of the fresh cheese more common in other types. Mole enchiladas are covered in mole poblano and sometimes sprinkled with sesame seeds; these are also called Enmoladas. Bean enchiladas are covered with beans and are also known as Enfrijoladas. Chilorio enchiladas are made with pork. Potosinas enchiladas are made with small tortillas filled with cheese and chili.
Open in Cookpad AppSteps
- 1
For the baked enchilada sauce: Mix the cheeses and onion. Fill the tortillas with the cheese and shredded chicken. (You can warm the tortillas in the microwave for about 30 seconds.) Pour a little sauce in the bottom of a baking dish, then arrange the filled tortillas in the dish.
- 2
Pour the remaining sauce over the enchiladas and sprinkle cheese on top. Cover with aluminum foil and bake for 20 minutes—covered for 15 minutes, then uncovered for 5 minutes. Make sure the tortillas are completely covered in sauce. Serve each portion with a little sour cream and chopped green onion.
- 3
For the Tex-Mex enchilada sauce: In a skillet, sauté the onion and garlic. Add a little olive oil, then stir in the cornstarch and mix well. Add the chicken broth and bring to a boil. Add the tomato sauce and spices. You can also fry the tortillas or warm them in the microwave for 1 minute, then bake.
- 4
You can use either sour cream or heavy cream. These are not traditional Mexican enchiladas, as in Mexico they are usually served with shredded lettuce.
- 5
For the Mexican red enchiladas: Remove the seeds and veins from the chiles, then soak them in very hot water for 10 minutes. Blend the chiles with the onion, garlic, and salt, then strain and sauté the sauce in two tablespoons of hot oil. When the sauce thickens and is well seasoned, remove from heat.
- 6
Dip the tortillas in the sauce and fry them one by one in a skillet with hot oil.
- 7
Fill the tortillas with cheese and shredded chicken breast, roll them up, and place them on a plate. Sprinkle with crumbled queso fresco, then top with lettuce, onion rings, and a drizzle of cream. Serve immediately.
- 8
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