latina today

Latina Bloggers


on May 21, 2013



Screen shot 2013-06-05 at 5.58.09 PM

Eve’s Kitchen

Enchiladas are a very popular Mexican dish. Enchiladas were always a staple in my household growing up. An enchilada is a tortilla that has been fried in oil and passed through a sauce and pliable enough to be filled with either cheese, chicken, beef or seafood and rolled. In this blog, I will be teaching you how to make a few different ones. We will start with the easiest and most traditional ones, enchiladas rojas (red enchiladas).

Before you start, keep in mind that this dish is a little messy and there is some cleaning involved afterwards but the end result is completely worth it.

I have a pretty easy sauce recipe that you can follow, if you’re short on time. Feel free to buy an enchilada sauce.

Mom’s favorite enchilada sauce Ingredients:

  • 5 dried pasilla chiles (devained)
  • 1 clove of garlic
  •  1 small tomato
  • Salt


1. Boil the chiles, garlic, tomato for about 10 min, add some salt, about ¼ teaspoon.

2. drain the water (discard liquid)

3. Put veggies in a blender and add water, about 16 oz and add more salt.

4. Once everything is blended until smooth, transfer liquid into a hot pan and stir for a few minutes.

Screen shot 2013-06-05 at 5.55.13 PM

This will yield about 2 cups, this might be too much for one day but you can refrigerate and save for another batch or you can make chilaquiles. I will be posting recipe in two weeks for breakfast chilaquiles!

The sauce can be prepared a day ahead, this way you can get home and assemble.

Now we get to the fun stuff, making the enchiladas.

5. Place a skillet with oil to fry the tortillas, about ½ inch of oil at medium heat.

6. Dip the tortilla in the sauce (note:many say that it is better to place tortilla in oil first and then the sauce, I agree that in some type of enchiladas that is true. This is my Mom’s recipe and this is how she has made them for forty years, so I will not change a thing on this particular recipe).

7. Transfer the tortilla to skillet with oil and deep fry for about 5 seconds on each side. Make sure that you take out fairly quickly otherwise you’ll end up making chips.

Screen shot 2013-06-05 at 5.56.09 PM

8. Place all the finished tortillas in a plate on top of each other.

Screen shot 2013-06-05 at 5.56.36 PM

9. Time to finish them, you can use shredded chicken, beef, shrimp or cheese. I like vegetarian enchiladas so I used cotija cheese for the filling and for the topping.

I also shredded some cabbage, cut up some tomatoes and Mexican crema or sour cream) for the topping.

Screen shot 2013-06-05 at 5.57.05 PMScreen shot 2013-06-05 at 5.57.34 PM

10. Roll them up nicely and top them with your favorite Mexican toppings and enjoy!

¡Buen provecho!

Screen shot 2013-06-05 at 5.58.09 PM

Other yummy recipes from Eve’s Kitchen!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: