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Authentic Mexican Enchiladas

Becky

"This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!"
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Ingredients

45 m servings 477 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 477 calories; 24.3 g fat; 46.1 g carbohydrates; 21.1 g protein; 57 mg cholesterol; 609 mg sodium. Full nutrition

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Reviews

Read all reviews 60
  1. 74 Ratings

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Most helpful positive review

THIS IS AN AUTHENTIC RECIPE AND GOOD! BUT TRY USING CHIHUAHUA CHEESE INSTEAD "YOU WILL GET IT MORE CHEESY OR TRY THE ORIGINAL MEXICAN COTIJA!FORE A MORE DRIER ENCHILADA. ALSO TRY FRYING YOUR TOR...

Most helpful critical review

Pretty close to the real thing, lacks a little flavor. Here's how my mom makes them. Roast the chilies on a flat grill or pan till they are roasted on all sides, (watch them so they don't burn...

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Pretty close to the real thing, lacks a little flavor. Here's how my mom makes them. Roast the chilies on a flat grill or pan till they are roasted on all sides, (watch them so they don't burn...

THIS IS AN AUTHENTIC RECIPE AND GOOD! BUT TRY USING CHIHUAHUA CHEESE INSTEAD "YOU WILL GET IT MORE CHEESY OR TRY THE ORIGINAL MEXICAN COTIJA!FORE A MORE DRIER ENCHILADA. ALSO TRY FRYING YOUR TOR...

I agree with the other reviewers that the draining of the chiles doesn't make sense. I blended them with the liquid and then strained it back in the sauce pan, put it back on the heat to cook d...

These are authentic! My husband is from Mexico and he said they were just like he had at the fiestas and ferias. I love finding real mexican recipes like this. It is not an americanized version...

These tasted very authentic, just like mom used to make. For a lot less work and still great taste, I sometimes use the "Las Palmas" red enchilada sauce. Also, while more difficult,they taste b...

When I lived in Los Angeles one of my dearest friends was a lovely woman from Mexico who came to my home evenings every week and taught me how to cook authentic Mexican recipes. This recipe was...

Help! I must have done something wrong. The recipe says to drain the water from the chilis which I did but after adding the garlic and salt all I had was a paste. I couldn't dip the torillas ...

This is as authentic as you can get for Mexican food. I make a very similar recipe, but with a chile verde sauce. You can either dip the tortilla in the oil and then the sauce or vise versa. I p...

Awesomesauce! I'm glad somebody finally put something like this up. I never heard or ate enchiladas that were baked in a casserole pan and everytime I eat Mexican I refuse to eat enchiladas cuz ...