Authentic Mexican Enchiladas
Description
This Mexican enchiladas recipe is the real thing. Corn tortillas are dipped in homemade sauce, fried, and filled with queso fresco and more favorites.
Ingredients
•
6 dried chile de arbol peppers
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3/4 cup water, or as needed
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1 clove garlic
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1 teaspoon salt
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1 cup vegetable oil for frying
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18 (6 inch) corn tortillas
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3 cups crumbled queso fresco, divided
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1 cup sour cream, divided
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1 cup shredded lettuce, divided
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2 medium tomatoes, thinly sliced
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1/2 cup chopped green onions, divided
Directions
1
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.
2
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.
3
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.
4
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.