RCI-SW.004.0020.001

Enchiladas

- submitted by Lumpy This recipe involves deep frying wet stuff. A lot of splattering may occur. Be careful. Real enchiladas are called so because the tortilla is dipped in a chile sauce before serving.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Heat the cast iron skillet with corn oil over medium-high heat until the oil shimmers, approximately 2-3 minutes. The oil should be hot enough to quickly soften the tortillas when they touch it.
2
While the oil heats, toast the dried chilaca chile in a dry skillet over medium heat for 1-2 minutes, turning occasionally until fragrant. Remove stems and seeds, then tear the chile into pieces.
3
Pour boiling water over the toasted chilaca pieces and let soak for 10 minutes until softened. Drain and place in a blender with garlic, tomato puree, oregano, and 1/4 cup water, then blend until smooth.
4
Strain the chile sauce through a fine-mesh sieve into a shallow bowl, pressing solids with the back of a spoon to extract all liquid and flavor.
5
Quickly dip each corn tortilla into the hot oil for 2-3 seconds per side using tongs until pliable but still holding its shape. Set aside on a paper towel.
6
Dip each warmed tortilla into the chile sauce, coating both sides lightly. Place on a serving plate and fill with shredded chicken or crumbly cheese and a small handful of chopped onions.
7
Roll each filled tortilla tightly and place seam-side down in a baking dish. Arrange enchiladas in a single layer, allowing them to fit snugly but not overlap.
25 minutes
8
Pour the remaining chile sauce evenly over all enchiladas, then top with additional shredded chicken or cheese and chopped onions. Bake in a 350°F oven for 15 minutes until heated through and the cheese is melted.
15 minutes
9
Remove from oven and let rest for 2-3 minutes before serving. The enchiladas should be steaming hot with the sauce bubbling at the edges.

What Makes This Variant Distinct

  • Original variant

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