There are so many different ways to make enchiladas. But there is one
rule! Never use flour tortillas for enchiladas. NEVER. They get very soggy,
loose their appeal and just can’t withhold the sauce. Because in Mexico Enchiladas are drowned in sauce, so don’t be stingy on the sauce here. It gives all the flavour and moisture.
Ingredients – serves 6
- 6 whole dried chiles guajillos
- 600g tomatoes
- About 2 cups of water
- 1 clove of garlic
- ¼ of an onion
- 3 pinches of epazote (A commonly used dried herb in Mexico, if you can’t find
it use dried oregano)
- Salt to taste
- Oil to fry
For the filling & topping
- 24 Corn tortillas
- Shredded Chicken. Poach and shred a whole chook (if poaching yourself add
onion, garlic & salt to the water to give the chicken flavour – or buy a BBQ
chook and shred)
- 1 cup grated cheddar cheese, but any cheese will work
- Sour cream to serve
Pre heat oven to 180 degrees
Dry fry the chiles over a medium heat for 30-60 secs turning constantly,
just until they soften (you don’t want to over cook them as they will
get bitter). Clean the stem, seeds and veins out.
Boil the chiles in just enough water to cover them (around 1 cup), for
2-3 mins. Then allow to stand for 5 mins, they should be soft.
Blend together chiles (including the water), tomatoes, garlic and onion
Heat the oil in a pot, use a fine sieve and strain the chili mixture through
the sieve into the hot oil, you want it to hit the oil when it’s hot so it
slightly fries the liquid, in Spanish we call this sofrito. (The sieve will catch
all the skin and seeds, you’ll need to use a spoon to help the liquid
through the sieve, discard) Add the extra water if needed, epazote
and salt to taste. Allow to boil for 10 mins. Taste and add more salt if
The sauce should be smooth and quite runny (like maple syrup), if it is
too thick simply add some more water and boil for another 2 mins.
To assemble the enchiladas: Heat the tortillas with a little oil and stack
on a plate.
Use a large baking dish, fill each tortilla with shredded chicken, roll up
and place in a deep baking dish with the tortilla flap at the bottom.
Fill your baking dish with tortillas, making sure they are placed side by
side and snug, you don’t want them to move around.
Pour the enchilada sauce over the top of the prepared tray of chicken
filled tortillas, ensuring you cover all tortillas with sauce,, some of the
sauce will soak into the tortillas and give them a delicious flavour and
Sprinkle over with grated cheese and pop into the oven for 15 mins, or
until the cheese is melted and golden.
Serve with a dollop of sour cream and a lovely fresh green salad.