Heat a small non stick skillet over medium heat and add about a teaspoon of oil. Once hot, add the corn tortilla and 'fry' for about 20 seconds on each side. The tortilla should not be crispy, instead just warm and pliable.Remove the tortilla, place on a plate, and cover with foil. Continue 'frying' all the tortillas and add more oil each time as needed.
Dip Method: Use tongs or your hands to dip a tortilla into the warm enchilada sauce. (It's ok if the top part doesn't get sauce.) Place dipped tortilla on a plate and add the filling, in this case I'm using shredded chicken. Now you can either roll it or fold it in half like a taco. Continue making your enchiladas and top with more sauce if needed.
Pour Method: Start by rolling all the enchiladas with the filling inside. Keep in mind this method will not have enchilada sauce inside of the tortilla.Once all the enchiladas are rolled, we're going to add some sauce to the bottom of a serving plate or dish. Then the rolled enchiladas will go right on top of the sauce. Now spoon or pour the warm sauce over each enchilada to cover it completely.You want all the exposed tortilla to be covered in sauce.
Add your favortie toppings like sour cream, crema, shredded lettuce or cabbage, radishes, onions, cilantro, avocado, or a spicy salsa.
Video
Notes
Recipe for Salsa Chicken, Chicken Tinga, Shredded Beef, Red Shredded Beef, Refried Beans.These enchiladas are best eaten right after making them. If you have leftovers, store them in an air tight container up to 3 days. Then re-heat in the microwave or bake in the oven. If the enchiladas are too dry add extra sauce as needed.To prep these ahead of time, use the easy method and roll all the enchiladas with your filling of choice. To serve, warm up the enchiladas in the microwave or oven, then pour warm enchilada sauce over them. Serve with toppings of your choice.For a full meal serve with Arroz, Frijoles, or Ensalada de Nopales. For heat, add a spicy Salsa.Try the bean version also known as Enfrijoladas.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Chicken Enchiladas, Enchiladas Mexicana, Enchiladas Rojas, Red Enchiladas