Authentic quick fried 10 minute enchiladas.
Enchiladas…real enchiladas, are generally not the Tex Mex creations we've come to know and love (?). While cheesy saucy baked enchiladas are a down home comfort-food in much of the south, down south of south, enchiladas are much simpler, and often don’t involve any melted cheese at all!
Enchiladas are generally a part of the cannon of street foods of Mexico, glorious simple foods, generally based on corn masa or corn tortillas, and are dishes prepared quickly, and eaten just as often out of hand.
While like any classis and iconic food, the versions of enchiladas are many and varied, and may just as well be served in a sit down restaurant as out of a market place stand, but the enchiladas I like best are the basic, quick sauced and fried beauties served with a simple filling and a smattering of queso fresco on top.
*4 corn tortillas
*Mexican tomato based hot sauce (or for green enchiladas…tomatillo based hot sauce) spread out on a plate for tortilla dipping
*1 cup cooked chicken in pretty much any form (leftover roast chicken, grilled chicken, baked chicken…whatever will do just fine)
*Queso fresco (a hard Mexican fresh cheese, if unavailable, you can substitute feta cheese, or even a sprinkling of monetary jack or mozzarella
*Shaved white onions
*Fresh salsa…guacamole, red chili based hot sauces
Heat your heaviest non stick fry pan over medium high, and add a generous Tbls of oil (these are not low fat).
When the oil is hot, dip a tortilla into the hot sauce, and cover completely, letting any excess drip off. Add to the hot oil, and immediately start shaking to avoid sticking; after about a minute, flip over and fry the other side. Repeat with the remaining tortillas.
Fill each fried tortilla with a scant couple of spoonfuls of chicken and roll up. Once plated, serve garnished with queso fresco sprinkled on top, freshly shaved onion and cilantro. Serve with salsa, guacamole and hot sauces on the side.
These enchiladas go very well with a simple green salad on the side.
Once you've mastered the basic techniques, the possible variations become endless: Chicken in red chili with boiled potatoes
Shredded chipotle pork or beef in an ancho sauce
Simply fried shrimp with tomatillo tortillas…
The key to success is to keep things simple, and let the toothsome goodness of the substantial fried chili sauce dipped tortillas shine through.
There is nothing wrong with the Americanized version of the enchilada, but this more authentic variety is to my taste much better, far quicker to prepare, and lets the honest flavors of good tortillas, chili sauce and simple fillings star over the normal melted cheese fare.
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