A staple of Mexican cuisine, these are authentic Mexican red enchiladas. This recipe uses our Acapulco marinade, a mix of Ancho and Guajillo peppers that make a delicious enchilada sauce!
Breakfast, Main Course
Servings: 6 people
jar Molli Acapulco marinade
you can substitute with water
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, mix well, and let simmer while you prepare the next steps. Make sure it is a very low heat so it doesn't burn.
Meanwhile, heat 3 tbsp of oil in a small saucepan. Working with one tortilla at a time, fry each tortilla 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 into the sauce until fully coated and transfer to a plate. Place a small amount of queso fresco over one side of the tortilla and fold in half. Repeat.
Pour warm sauce over the enchiladas and garnish with the sliced onions, sour cream, and more queso fresco. Provecho!
If you don't have tomato puree, you can make your own. One tomato will yield about 1/2 cup