Enchiladas
Enchiladas trace back to the Aztecs, who wrapped tortillas around fish and other fillings long before the Spanish arrived, and the name itself comes from the Spanish verb enchilar, meaning to season with chile. Over centuries the dish spread across Mexico, with nearly every region developing its own sauce, from the smoky mole-tinted enchiladas of Oaxaca to the tangy green tomatillo versions of the north. What unites them all is the technique rather than a single recipe: a tortilla dipped in sauce, filled, rolled, and baked or simply served warm. In home kitchens enchiladas remain a way to use up yesterday's roast chicken or beans, while in restaurants they are dressed up with cream, cheese, and fresh herbs, making the dish equally at home at a family table and on a festive menu.
Deep red chile sauce
Toasted guajillo and ancho chiles are simmered and blended into a smoky, glossy sauce that coats every tortilla.
Corn tortillas, lightly fried
A quick pass through warm oil keeps the tortillas pliable enough to roll without tearing or turning soggy.
Melted cheese topping
Shredded Oaxaca cheese blankets the rolled tortillas and turns bubbling and golden under the oven's heat.
Bright, fresh garnishes
Crema, crumbled queso fresco, raw onion, and cilantro add cool, tangy contrast to the rich sauce.
Ingredients 4 servings
- 12 corn tortillas
- 3 cups cooked, shredded chicken
- 2 cups red enchilada sauce (dried chiles, tomato, garlic)
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 1 white onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil (for frying tortillas)
How to make it
- 1Start by making the red sauce: toast dried guajillo and ancho chiles, then simmer them with tomato, garlic, and onion until soft.
- 2Blend the mixture into a smooth, deep-red sauce and strain it through a sieve for a silky texture.
- 3Warm the vegetable oil in a skillet and quickly pass each corn tortilla through it to soften without crisping.
- 4Dip every softened tortilla into the warm sauce so it is coated on both sides.
- 5Fill each tortilla with shredded chicken, roll it tightly, and arrange the enchiladas seam-side down in a baking dish.
- 6Pour the remaining sauce over the top and scatter shredded cheese across the rolled tortillas before baking until bubbling.
- 7Finish with crema, crumbled queso fresco, sliced onion, and cilantro just before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
