Hey, food enthusiasts! Today, we’re diving into the world of Enchiladas Jaliscienses – a taste sensation straight from the heart of Mexico. Imagine tender tortillas, stuffed with savory fillings, and drenched in a zesty sauce. Get ready for a fiesta of flavors that will transport your taste buds to a culinary paradise!
Ingredients:
- Corn Tortillas
- Queso Cotija or Queso Fresco (I use Queso Cincho if I have)
- 1 Onion, finely chopped
- 1 tsp Oregano
- Oil for frying
Salsa
- 5-6 Chiles Mirasol or Guajillos, seeds, veins & stems removed
- 3+ Chiles de Árbol or Japonés
*Caution they are Spicy
- 3-4 Garlic Cloves
- Pinch of Oregano
- Salt to taste
- 1/2 tsp Knorr Pollo (bouillon) *Optional-For added flavor
Instructions:
1. Wash and soak Chiles in hot water for a few minutes to clean and soften them.
2. Transfer to a blender, add in Garlic, Oregano, Salt, (Chicken Bouillon if using) and about 1/2 cup water. Blend until smooth.
*If you blend it well and long enough, you don’t need to strain.
3. Heat Oil in a pan and carefully pour in your Sauce. Bring to a boil, then lower heat and simmer on LOW for about 8min. Let cool.
4. In a bowl, add 3/4 of your Queso (reserve about 1/4 for topping) chopped Onions and Oregano. Mix well to combine.
5. Heat Oil in a pan, lightly fry Tortillas (not deep fry) then transfer to a plate with lined paper towels to absorb excess oil.
6. Assemble Enchiladas: Dip a Tortilla into Sauce and fill with Cheese and Onion mixture and roll. Repeat
*Alternately: You can dip tortilla in sauce, fry then fill.
Top with more Queso, Serve and Enjoy!
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 2 rolls
Calories: 300 kcal | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 2g | Carbohydrates: 25g | Dietary Fiber: 4g | Sugar: 2g | Cholesterol: 25mg | Sodium: 700mg
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas for this recipe?
While corn tortillas are traditional, you can use flour tortillas if you prefer, but the texture and flavor may differ.
What’s the difference between Queso Cotija, Queso Fresco, and Queso Cincho?
Queso Cotija is crumbly and salty, Queso Fresco is mild and creamy, and Queso Cincho is similar to Cotija but slightly milder.
Can I adjust the spice level of the salsa to make it milder?
Yes, you can reduce the number of spicy chiles or remove the seeds to decrease the heat level.
Is there a substitute for Chiles Mirasol or Guajillos if I can’t find them?
Ancho chiles are a good substitute for Guajillos, and Pasilla chiles can replace Mirasol.
Can I make the salsa ahead of time and refrigerate it?
Yes, you can prepare the salsa in advance and store it in the refrigerator for a few days.
Is Knorr Pollo (bouillon) necessary for the salsa, or can I omit it?
It’s optional and used for added flavor. You can omit it or use vegetable broth if preferred.
Do I need to strain the salsa after blending if I blend it well enough?
Straining is optional. If you blend it thoroughly, you may not need to strain for a smoother texture.
Can I use pre-made enchilada sauce instead of making the salsa from scratch?
Yes, you can use store-bought enchilada sauce, but making the salsa enhances the dish’s flavor.
How can I prevent tortillas from getting too soggy when assembling the enchiladas?
Lightly fry the tortillas before assembling to help maintain their texture in the sauce.
Can I customize the filling with additional ingredients, such as meat or beans?
Absolutely! Feel free to add cooked chicken, beef, or beans to the cheese and onion mixture for a heartier filling.
