Jalisco Style Enchiladas Enchiladas Tapatias Recipes

JALISCO STYLE ENCHILADAS - ENCHILADAS TAPATIAS

Jalisco Style Enchiladas - Enchiladas Tapatias image

A good choice for vegetarians, as these delicious enchiladas contain no meat. Posted from an online source in response to a recipe request.

Provided by Molly53

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 chilies, roasted, seeded and peeled (poblanos preferred)
3 tomatoes, roasted and peeled
1 small white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon vegetable oil, plus enough to soft-fry the tortillas
1/2 cup milk
1/2 cup cream
1 tablespoon white tequila (optional)
salt
12 corn tortillas
3 avocados, peeled and sliced
1/4 lb queso fresco or 1/4 lb farmer cheese, crumbled
lettuce, shredded
radish, sliced

Steps:

Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
Add the milk, cream, tequila if using, and salt to taste.
Cook until the sauce thickens enough to coat a spoon.
In a skillet, heat just enough oil to soft-fry the tortillas until soft.
Drain on absorbent paper or paper towels.
Dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
Roll moistened tortilla around the filling.
Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.

Nutrition Facts : Calories 391.9, Fat 25.5, SaturatedFat 7, Cholesterol 24.9, Sodium 52.2, Carbohydrate 39.6, Fiber 11.4, Sugar 5.5, Protein 7.5

AUTHENTIC MEXICAN ENCHILADAS

Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

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