Authentic Mexican Enchiladas

Name: Authentic Mexican Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 dried chile de arbol peppers; 18 6-inchs (6 inch) corn tortillas; 1 clove garlic; 118 milliliters chopped green onions; 237 milliliters shredded lettuce; 710 milliliters crumbled queso fresco; 1 teaspoon salt; 237 milliliters sour cream; 2 mediums tomatoes, thinly sliced; 237 milliliters vegetable oil for frying; 177 milliliters water

Authentic Mexican Enchiladas might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 28g of fat, and a total of 472 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up water, corn tortillas, salt, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a reasonably priced recipe for fans of Mexican food.

Instructions

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.

Ingredients you will need

Dried Chili Pepper

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chili Pepper

Garlic

Sauce

Water

Salt

Equipment you will use

Food Processor

Sieve

Blender

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.

Ingredients you will need

Tortilla

Sauce

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Equipment you will use

Paper Towels

Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco.

Ingredients you will need

Queso Fresco

Tortilla

Roll up, and place seam side down on a plate.

Ingredients you will need

Roll

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.

Ingredients you will need

Tomato Slices

Green Onions

Queso Fresco

Sour Cream

Lettuce

Equipment

Ingredients

Servings:

dried chile de arbol peppers 186-inchs

(6 inch) corn tortillas 1clove

garlic 118milliliters

chopped green onions 237milliliters

shredded lettuce 710milliliters

crumbled queso fresco 1teaspoon

salt 237milliliters

sour cream 2mediums

tomatoes, thinly sliced 237milliliters

vegetable oil for frying 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.