Homemade Enchiladas

Enchiladas are by far my most favorite Mexican dish.  After many failed tries of making the perfect enchilada I have finally landed on a recipe I use over and over.  It is a melting pot of experiments and other cook's ideas.  I could eat these enchiladas every day of the week.  The best part is you can fill them with what ever you like.  The wonderful secret about enchiladas is that they are EASY to make.  Once plated they look scrumptious and complicated, but they aren't.  Complicated that is; they are however, scrumptious.  I love dishes like that.  They make me look good.
The first secret to these amazing enchiladas is homemade enchilada sauce.  I can't emphasize enough how glorious this made from scratch stuff is.  I guess if you were really in a pinch you could use the canned stuff.  But instead I suggest making two batches of this recipe (click to get recipe) and then freezing it.  You'll have enough for four enchilada recipes.   Here's the skinny on how to pull this all together...
12 corn tortillas
canola oil
2 1/2 cups red enchilada sauce
1 cups sour cream
3 cups grated Mexican cheese blend or cheddar cheese
Filling (pick a combination of what you like)
     2 1/2 cups cooked shredded chicken, ground beef, shredded beef, or shredded pork
     1 can diced green chilies
     add another cup of sour cream
     1 small can diced jalapenos 
1/2 cup sliced green onions
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Preheat oven to 375 degrees.
Mix together sour cream, 1 1/2 cups of the cheese, chicken, green chilies, 1/4 cup of the green onions, cumin, and garlic powder.
Fill a small skillet with about half inch of canola oil.  Heat over medium heat.  In separate skillet heat enchilada sauce over medium low heat, just until warmed through.  Remove from heat.
Using tongs, flash fry tortillas one at a time.   Fry tortilla on each side for 3-5 seconds.  Do not allow to crisp.  Remove tortilla from oil and let drain on paper towel.  Repeat with remaining tortillas.
Spray 9 by 13 inch baking dish with non-stick spray.  Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.
Dunk tortilla in enchilada sauce to coat.  Set on plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla.  Roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  (my pan usually looks like picture above)
Pour about 3/4 cup of enchilada sauce on top of enchiladas,  reserving some for dishing up.  Evenly spread remaining cheese on top of enchiladas.  Bake for 15-20 minutes until bubbly.  Remove from oven and sprinkle remaining green onions on top.  Serve with a little more enchilada sauce if desired & enjoy!

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Sour Cream ,Chicken and Cheese Enchiladas