Mexican Enchiladas


EASY recipe for authentic Mexican enchiladas. Great for using leftover chicken or beef in your fridge and layering with the flavor of chilies.

First, start by gathering your ingredients. This is a great recipe to use up some left over chicken from previous dinners, such as grilled or oven roasted chicken.

Once you have your ingredients gathered, start the recipe by making the ancho chile sauce. In a saucepan, boil the chiles, white onion and garlic with water.

Once they are soft, allow the contents of the pan to cool, then pour the content into a blender along with the vinegar, cumin, salt and pepper.

Blend the ingredients together to create a rich, colorful, homemade ancho chili sauce ...

Now, let's use the ancho chili sauce to season the tortillas. Dip the tortilla in the chile dressing, spreading it over both sides.

Heat a large skillet to medium heat and add the olive oil. Then fry the sauce-dipped tortilla in the skillet for about one to two minutes on each side.

Place the rolled tortilla on a plate, and then continue frying, filling, and plating each tortilla. You can individually plate these, with two to three tortillas per plate.

Once the tortillas are fried and rolled, spoon the tomato sauce on top and garnish with sour cream, lettuce, diced tomato, avocado, and marinated onions.

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