Minute Mexican Enchiladas Recipe. This easy Mexican enchiladas recipe takes only 3. This is a basic enchilada recipe that can be put together in 1. They can be prepared simply with just cheese or add a little bit of beef or chicken to appeal to the meat eaters in your household. The sauce can make things a bit messy, so wear an apron For a step by step photo tutorial, check out how to make Mexican enchiladas. Enchiladas Recipe Simply. Recipes. com. When Im asked, whats your favorite recipe on the site, my reply without hesitation is this one, my mothers cheese enchiladas. Chicken Pomodoro. We had enchiladas at least once a month my entire childhood its still the most requested recipe from any of my siblings when they come home to visit. Well often make extra just so my father can have leftover enchiladas for breakfast the next day its his version of chilaquiles. Discover delicious and easy to prepare enchilada recipes from the expert chefs at Food Network. This really is the best chicken enchiladas recipe Plus its simple to make, and is made with the most amazing enchilada sauce. Enchilada Recipe' title='Enchilada Recipe' />My mother, a fifth generation hispanic Arizonian, was taught this recipe by my grandmother. Note that there are many kinds of enchiladasgreen chile, shrimp, chicken, red chilito name a few. This recipe is much more Tex Mex than Mexican, and is easy to make. Updated, from the recipe archive. First posted in 2. A note about the tortillas. Sturdy yellow corn tortillas hold up better in these enchiladas than more delicate white corn tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas. Do not use flour tortillas for this recipe. If you dont have green chiles, you can substitute the chiles with a cup of your favorite prepared salsa cooked, do not use salsa made with fresh, uncooked tomatoes1 Preheat oven to 3. F. 2 In a large frying pan at medium high heat add a tablespoon of oil. When the oil is shimmering and hot not quite smoking, add a corn tortilla to the pan. These easy enchiladas are my husbands favorite recipe of mine. Because of the many different options, it is very versatile. Cook it for 2 3 seconds, use a metal spatula to turn it over, and cook it for 2 to 3 seconds more. Lift up the tortilla with a spatula, add another tortilla underneath. Cook the second tortilla for 2 3 seconds, lift both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding more oil as needed. This way you can brown and soften the tortillas without using a lot of fat. Its important to pre cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate. Heat olive oil in a large saut pan on medium heat. Add the chopped onion and cook for 5 6 minutes, until translucent. Enchilada Recipe' title='Enchilada Recipe' />Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chiles. Add 12 cup of water. Add the oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat. Put a little olive oil on the bottom of a 3 quart casserole pan. Take a tortilla, cover 23 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 1. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. Garnish enchiladas with cilantro and sour cream. See Perfect Guacamole for a great guacamole avocado side dish.