Enchiladas

Enchiladas

By
From
My Abuela's Table
Serves
4

Literally meaning 'hot ones', enchiladas are a popular way to use left over tortillas. They are prepared in many types of sauces – most commonly mole, chipotle, red, green & bean (see sauces chapter). Enchiladas are used with corn tortillas.

Chicken enchiladas

Ingredients

Quantity Ingredient
1 1/2 cups Salsa de chipotle
12 tortillas
1 cup cooked chicken fillet, shredded
1/2 cup sour cream
1/2 cup grated queso fresco, danish fetta or other mild cheese
1/4 red onion, thinly sliced
1 cup lettuce, shredded

Method

  1. Heat sauce in a pan and immerse tortillas, coating each one separately. Arrange tortillas on a serving platter and place a handful of heated chicken in the centre.
  2. Fold each tortilla into a triangle.
  3. To serve, pour over the cream, sprinkle on the grated cheese and onion and pour any left-over sauce over the top. Top with lettuce to garnish.

Bean enchiladas

Ingredients

Quantity Ingredient
2 cups Salsa de frijoles
12 tortillas
1/2 cup sour cream
1 cup grated queso fresco, danish fetta or other mild cheese
1/4 spanish onion, sliced thinly
1 cup lettuce, shredded

Method

  1. Heat the bean sauce in a pan, dipping in the tortillas one at a time until coated. Arrange the tortillas on a serving platter, folding them as illustrated opposite.
  2. Pour over the cream, sprinkle the cheese and onion on top and serve with the remaining sauce poured over the tortillas. Sprinkle with the shredded lettuce to garnish.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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