Best 3 Authentic Mexican Enchiladas Recipes

AUTHENTIC MEXICAN ENCHILADAS

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.

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.
• 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