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Recipe
Enchiladas Recipe
I learned how to make these in the kitchen of my Mexican mother-in-law . So easy and so delicious.
| Prep time: 15 Minutes |
Mexican
|
| Cook time: 30 Minutes |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1851g | |
| Calories 395 | |
| Calories from Fat 196 | 50% |
| Total Fat 23.45g | 29% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 1992mg | 57% |
| Total Carbs 46.44g | 12% |
| Dietary Fiber 20.3g | 68% |
| Sugars 18.92g | 13% |
| Protein 10.79g | 17% |
Ingredients Convert Measures
- 6 Dried Chile Guajillo
- 3 or 4 Dried Chile de Arbol
- 1 t. Black Pepper
- 1 t. Cumin
- 2 Cloves of Garlic
- 4 Cups of Water
- Oil
- Onion
- Chicken Base
- Salt
- Tortillas
- Sour Cream
- Avocado
- Queso Fresco (crumbled)
- Lettuce
- Tomato
Directions
- Take seeds out of all chilies and soak in hot water for 5 minutes.
- In a blender, puree chilies, black pepper, cumin, salt, garlic and water.
- In a saucepan, lightly coat the bottom of the pan with oil and add 4 or 5 slices of onion.
- When oil is hot and onions are brown, strain blended Chile mix into the hot oil.
- Add salt and chicken base to taste and let boil lightly for 30 mins. until slightly thickened.
- Warm tortillas slightly and dip into sauce and roll. Over the top of rolled tortillas spoon a bit more sauce and add garnishes; sour cream, avocado, chopped onion, queso fresco, lettuce and tomato.
- Enjoy.
