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Authentic quick fried 10 minute enchiladas.

Updated on August 29, 2007
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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.

Chicken enchiladas

*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

*Fresh cilantro

*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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    • profile image

      gg 

      6 years ago

      so glad someone actually recognized the true enchilada. so sick of oven baked varieties that my anglo contemporaries fail at making, and they suck for the most part. i hate the melted cheese, its not supposed to be melted!

    • pcjunkychick profile image

      pcjunkychick 

      10 years ago from OKC

      Quick, simple and good you got my attention!

      BTW great Hubs Luv em!

      Although they make me hungry lol

    • jbcat profile image

      jbcat 

      10 years ago from Santa Fe

      I did not realize that there are a million way to make enchiladas and I think I like them all. Another great enchilada recipe to add to my recipe book.

    • John D Lee profile imageAUTHOR

      John D Lee 

      11 years ago

      Quick, simple and good...and because the tortillas are quickly fried, you don't need perfectly fresh corn tortillas to really enjoy this dish.

    • glassvisage profile image

      glassvisage 

      11 years ago from Northern California

      Perfect... the 10-minute point caught my eye :)

    • John D Lee profile imageAUTHOR

      John D Lee 

      11 years ago

      Nothing wrong with Tex Mex!

    • profile image

      Marye Audet 

      11 years ago

      Living in Texas I do enchiladas a lot and this is a quick way to do them...but I prefer the Tex-Mex variety. :)

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