Momma’s Enchiladas

I made these in under twenty minutes. The secret is having your Mexican aunt give you the red chile sauce and her most amazing rice. If you have to make it on your own, well that will take you a bit longer. You can find the recipe to the rice in the side panel.  If you care to cheat on the sauce, which is completely acceptable, just buy the red sauce in a can from the grocery store. I have used the “Las Palmas” red enchilada sauce before. This sauce is available for purchase at your local Walmart, Publix, and Mexican stores.

This is a very messy recipe, but the payoff is sooooo worth it.

To build the perfect enchilada you will need:

Corn torillas

Red chili sauce-8 oz

Queso blanco-12 oz

finely chopped onion (the onion really makes the enchilada)

vegetable oil

a frying pan

the courage of a lion

the frying abilities of someone who has amazing frying abilities

Here is what you do, since it’s a very messy process I don’t have pictures to illustrate it, but if I ever make these again I will edit this post.

While you gather the ingredients, have some oil warming up to fry.

Grate the queso blanco, the same cheese you used for the toppings of the Tostadas and the Chiles Rellenos.

Queso fresco is amazing and versatile

Finely chop some Onion. Not a lot, maybe about a quarter.

Pour the chili sauce into a large bowl.

Hit up your Mexican aunt so you don’t have to make this

Dip the COLD corn tortillas into the sauce. And here comes the fun part, FRY THAT! Yep, just a quick flash fry. This is tricky because the sauce will try to attack you, don’t let it win. Be the alpha here and show no fear! Also, show consideration for your household and use your exhaust fan. The fan is your friend. You have to flash fry these babies as I said, so put it in the oil, use a spatula that wont melt, turn the tortilla, and take it out. Just like that.

If you do it right they wont fall apart. But, you have to do it right. Have a plate ready to receive the sauced up tortillas. Make sure you don’t let the oil gather up on the pile you have because this will cause the tortillas to stick to each other and create a mess.

Once you are done with the frying, it’s time for the rolling. Grab a tortilla, put some cheese and a tad bit of onion in the middle, roll up.

Repeat this process. This is what your end product will look like if done right.

I just finished writing this up, but it sounds so complicated. Maybe, when I become established enough, I’ll just post this as a video. In the meantime….good luck!