Enchiladas are corn tortillas that have been lightly heated in oil, stuffed with some cheese or meat, rolled or fold into shape and then covered with a chili-based sauce. In addition to chiles, the sauce can be made with tomatillos, tomatoes, beans or even mole. They are rarely baked and they are never made with wheat tortillas.
The word ‘enchilada’ means covered in chili sauce.
One very important note: you MUST fry the corn tortillas; otherwise, they will get mushy with the sauce. Frying tortillas until they are crisp – but not hard – will help tortillas soak the sauce but not to a point where they will disintegrate.
A staple in Mexican cuisine, these are authentic Mexican red enchiladas. This recipe uses our Acapulco marinade and the recipe for enchiladas rojas is very popular in Monterrey.
- ½ jar Molli Acapulco marinade
- 2 cups chicken breast cooked and shredded
- 1/2 cup tomato puree
- 1 cup chicken broth you can substitute with water
- 4 tbsp oil
- 8 corn tortillas
- 1 cup queso fresco , crumbled
- 4 tbsp sour cream or Mexican cream
Heat one tablespoon of the oil in a large saucepan over medium heat. Add the tomato puree, then add Acapulco marinade, bring to a boil.
Add chicken stock and let simmer while you prepare the next steps. Make sure it is at a very low heat so it doesn't burn.
Meanwhile, 3 tbsp of oil in a small saucepan over medium heat. Add one tortilla, fry for 10 seconds on each side, drain and place on top of a paper towel. Repeat process until all tortillas are done.
Dip a tortilla in the sauce until fully coated and transfer to a plate. Place a small amount of chicken over one side of the tortilla and fold in half. Repeat.
Pour warm sauce over the enchiladas and garnish with the sliced onions (optional), sour cream and queso fresco. Provecho!
If you don't have tomato puree, you can make your own. One tomato will yield about 1/2 cup.