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These enchiladas are not like any you will find in a restaurant. They are a lot more authentic and in my opinion better tasting. In fact I hardly ever go out for enchiladas these days. Whenever I get a craving for them I always turn to this recipe. It is so much cheaper to make these instead of going to a restaurant. Plus this recipe makes a lot so you will have enough for lunch or dinner the next night. My best friend and her mother taught me how to make these years ago and they’ve been a regular in our household ever since. I think they make an excellent dinner for a meatless Monday accompanied with some red rice and maybe some beans.
These enchiladas are very easy to make. Sometimes I make my sauce at night and then assemble the enchiladas the next day just to make it a tad bit easier on me. Before assembling them you will need to fry your tortillas. This will prevent the tortillas from becoming soggy and breaking. Drain the tortillas on paper towels after frying.
Enjoy this meal with a glass of your favorite agua fresca. Get your free copy of my eBook of aguas frescas when you subscribe to my newsletter here.
Assembling the Enchiladas:
The first thing you want to do is dip the tortilla into the sauce.
Next you want to fill up the tortilla with the cheese and diced onion
Then roll up the enchilada as shown below.
Repeat the above steps with the remaining tortillas and cheese. Before eating heat the enchiladas in the microwave for about 40 seconds to melt the cheese. Also heat the sauce in the microwave and spoon on the enchiladas before serving.
Beware, this recipe is not for those who are sensitive to spice. Dried árbol chiles are used in the sauce and they are extremely spicy. So, don’t say I didn’t warn you. My husband and I love spicy but I know others may not. Nestle Abuelita Chocolate is also used in the sauce which may sound strange to some but I promise it’s actually really yummy. Like I said it’s definitely different from the enchilada sauces you will get at most Mexican restaurants. At least here in Kentucky for that matter. The filling of the enchiladas is a mixture of shredded mozzarella cheese and diced onion. The diced onion gives it the perfect amount of crunch.
I like to fill my enchiladas with as much cheese as I can. You have to be careful not to fill it too much or you won’t be able to roll the tortillas up. After making the enchiladas please be careful not to touch your eyes! It will burn! I’ve learned that from experience. Cilantro, sour cream, and avocados all make delicious garnishes with this meal. If you make this recipe I would really love to know how it turned out, let me know in the comments below.