Delicious versions of Mexican enchiladas with ingredients that we have at home (VIDEO + RECIPES)

Here are four versions of Mexican enchiladas Delicious recipes and very easy to make with ingredients that we always have at home Prepare...

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  • Here are four versions of Mexican enchiladas
  • Delicious recipes and very easy to make with ingredients that we always have at home
  • Prepare a delicious lunch and get out of the routine with these delicious dishes

If when you think of Mexican food succulent enchiladas come to mind, these recipes are for you.

And is that enchiladas are the favorites of many of the lovers of Mexican gastronomy for their fried corn tortilla, stuffed and well bathed in a rich spicy sauce. Enchiladas are usually served with cream, cheese, and onion.

Here we show you how to prepare delicious and very easy Mexican enchilada recipes created by Kiwilimón.

Go ahead and prepare some green enchiladas stuffed with shrimp or some tricolor enchiladas with easy-to-find ingredients.

Mexican enchiladas: we present you four delicious versions

Photo: Kiwilimón

Our first proposal is a tricolor enchiladas stuffed with chicken.

Tricolor Enchiladas

Preparation time 30 min
Cooking time: 50 min
Servings: 4
Difficulty: Low
Presentation: Serve with white onion rings, cream and coriander.

Tips: For the sauce to be perfect, strain and return to cooking.

Ingredients

  • 1 tablespoon of oil, for red sauce
  • 2 cloves of garlic, for red sauce
  • 1 onion, for red sauce
  • 6 tomatoes, cut into quarters for red sauce
  • 1 Cup of chicken broth, for red sauce
  • 1 pinch of salt, for red sauce
  • 5 chipotle peppers, canned, for red sauce
  • 1 tablespoon of oil, for green sauce
  • 8 green tomatoes, for green sauce
  • 3 cuaresmeño peppers, for green sauce
  • 1 onion, cut into quarters, for green sauce
  • 2 cloves of garlic, for green sauce
  • 1 tablespoon of epazote, with everything and root, for green sauce
  • 1/2 cup of fresh coriander, for green sauce
  • 1 Cup of chicken broth, for green sauce
  • 1 pinch of salt and pepper, for green sauce
  • 1/4 cup of oil, to fry tortillas
  • 12 corn tortillas
  • 1 chicken breast, cooked and shredded
  • 1 cup sour cream
  • 1 cup of Oaxaca cheese, shredded
  • to taste of onion, cut into rings, to serve
  • to taste of fresh coriander, to serve

Preparation

  1. Preheat the oven to 200 ° C.
  2. For the red sauce, heat a deep frying pan over medium heat with the oil and cook the garlic with the onion and tomato until they are soft; Fill with the chicken broth, boil until reduced by half and season with salt. Remove from heat and blend with the chipotle until obtaining a smooth sauce; strain and reserve.
  3. For the green sauce, heat a frying pan over medium heat with the oil, cook the tomatoes, the cuaresmeño pepper, the white onion, the garlic and the epazote until the tomatoes change color. Fill with chicken broth and cook until the broth reduces by half, blend with the cilantro, salt and pepper until you get a smooth sauce.
  4. Heat a frying pan over medium heat with the oil and fry the tortillas lightly, remove and place on absorbent paper to remove excess fat.
  5. For the enchiladas, on a board fill the tortillas with the shredded chicken, fold and place them in a glass ovenproof dish, bathe a third with the red sauce, another third with the cream and sprinkle with the Oaxaca cheese and the last third with green sauce.
  6. Bake for 10 minutes or until the cheese is melted, remove from the oven, decorate with cilantro and onion. Serve and enjoy.

If you are one of the people who cannot decide between green sauce or red, this will be your new favorite recipe. Prepare this recipe for Divorced Beef Enchiladas that are au gratin and served with pico de gallo. You will love them!

Divorced Beef Enchiladas

Preparation time: 40 min
Cooking time: 1 h
Servings: 4
Difficulty: Low
Presentation: Serve with the pico de gallo.

Tips: So that the sauce does not separate when serving, it is important to cook the vegetables very well before blending.

Ingredients

  • 1 tablespoon of vegetable oil
  • 1 tablespoon garlic, finely minced
  • 1 cup onion, filleted
  • 2 cups of beef brisket, cooked and shredded
  • enough of vegetable oil, to fry tortillas
  • 12 corn tortillas
  • 2 cups of asadero cheese, grated
  • 1 cup of pico de gallo, to serve

Ingredients for the red sauce

  • 2 tablespoons vegetable oil
  • 10 guajillo chilies
  • 2 arbol chiles
  • 3 chipotle peppers marinated
  • 3 garlic cloves
  • 1/2 onion, chopped
  • 4 tomatoes, chopped
  • 1 cup of tomato puree
  • 1/2 cup of beef broth
  • enough of salt and pepper

Ingredients for the green sauce

  • 1 tablespoon of vegetable oil
  • 3 garlic cloves
  • 1 onion
  • 5 cuaresmeño chili
  • 10 green tomatoes
  • 1/4 cups fresh coriander
  • 1 cup of chicken broth
  • 1 tablespoon of cumin

Preparation

  • Preheat the oven to 180 ° C.
  • For the red sauce, heat a skillet over medium heat with the oil and cook the chilies, garlic, onion, and tomato until they soften. Add the tomato puree and beef broth, cook 10 more minutes and season to your liking with salt and pepper. Chill slightly.
  • Blend the previous preparation until you get a sauce. Reservation.
  • For the filling, in a skillet over medium heat heat the oil and cook the garlic with the onion until they are transparent, add the meat and a little of the red sauce, cook until the liquid is reduced and reserve.

 

  • For the green sauce, heat the oil and cook the garlic, onion, cuaresmeño pepper, green tomato and cilantro until all the ingredients are softened. Fill with the chicken broth and cook until reduced, season with the cumin, salt and pepper. Chill slightly.
  • Blend the previous preparation until you get a sauce.
  • Heat a pan over medium heat with the oil and fry the tortillas until soft, drain on absorbent paper.
  • Fill the tortillas with the meat and fold like an enchilada. Arrange them in an oven-safe container and bathe with the two sauces, sprinkle the cheese and cover with aluminum foil.
  • Bake for about 10 minutes or until gratin. Remove and serve with pico de gallo.

The following is a different enchilada recipe, but very tasty, it depends on new ingredients. These enchiladas stuffed with egg with machaca are an excellent option for breakfast, don’t miss them!

Red Enchiladas Stuffed with Egg

Preparation time 15 min
Cooking time: 45 min
Servings: 2
Difficulty: Low
Presentation: Place the Mexican enchiladas on a plate, bathe with the sauce, decorate with the cream, the panela cheese, the onion and the coriander.

Tips: Strain the sauce before frying so that it is smooth and without lumps.

Ingredients

  • 1 tablespoon of vegetable oil
  • 1/4 onion, quartered
    1 clove garlic
  • 6 tomatoes, quartered
  • 2 serrano peppers
  • 2 arbol chiles
  • 2 allspice
  • 1/4 cup fresh coriander
  • 1/2 cup of chicken broth
  • 1 tablespoon of vegetable oil
  • 6 eggs
    enough of salt and pepper
  • 1 tablespoon of vegetable oil
  • 1/2 cup of beef machaca
  • 3 oil tablespoons
  • 6 tortillas
  • enough of sour cream
  • enough of panela cheese, crumbled
  • enough of onion, in small rings
  • enough of fresh coriander, in leaves, to decorate

Preparation

  1. For the sauce, in a deep frying pan add the oil, onion, garlic, tomatoes, serrano pepper, chile de arbol, allspice and coriander. Cook until the tomatoes fall apart.
  2. Add the chicken broth and cook until reduced by half. Blend.
  3. In a pot, add the oil and sauce, and fry for 10 minutes. Reservation.
  4. In a bowl, beat the egg and season with salt and pepper.
  5. Add the oil, mash, and egg to a pan and cook until cooked.
  6. Fry the tortillas with the oil and place them on absorbent paper to remove excess fat.
  7. On a board, fill the tortillas with the egg and fold into an enchilada.
  8. On a plate, place the Mexican enchiladas, bathe with the sauce, decorate with the cream, the panela cheese, the onion and the cilantro.

If you like recipes that call for an omelette and spicy sauce, then this recipe for green enchiladas stuffed with shrimp will be your new favorite food.

Green Enchiladas stuffed with Shrimp

Preparation time 15 min
Cooking time: 40 min
Servings: 4
Difficulty: Low
Presentation: Serve hot and decorate with the cream, red onion and coriander leaves.

Tips: Do not overcook shrimp as they can become tough and chewy.

Ingredients

  • 1 tablespoon of vegetable oil
  • 1/4 onion, quartered
  • 1 clove garlic
  • 5 green tomatoes
  • 3 habanero peppers
  • 1/2 cup fresh coriander
  • 1/2 cup of chicken broth
  • 1 cup cream cheese
  • 1/2 cup sour cream
  • 1/2 cup fresh coriander
  • 2 allspice
  • 1 tablespoon butter
  • 2 tablespoons garlic, finely minced
  • 3 cups shrimp
  • 1/4 cup sour cream
  • 2 tablespoons chipotle chile pepper, ground
  • enough of vegetable oil
  • 12 corn tortillas
  • 1 cup of Manchego cheese, sliced
  • enough of sour cream, to decorate
  • enough of red onion, cut into rings, to decorate
  • enough of fresh coriander, to decorate

Preparation

  1. Preheat the oven to 180 ° C.
  2. For the sauce, in a pan with oil, cook the onion, garlic, green tomato, habanero pepper, and cilantro for 10 minutes or until the vegetables are soft. Fill with the chicken broth and wait for it to reduce, remove and cool slightly.
  3. Blend the previous preparation with the cream cheese, sour cream, coriander and allspice until you have a homogeneous sauce. Reservation.
  4. In a skillet over medium heat melt the butter and cook the garlic and shrimp until they change color. Add the cream, the ground chipotle and season with salt and pepper. Withdraw.
  5. In a frying pan with oil, fry the tortillas lightly until they are soft. Drain on absorbent paper. Fill the tortillas with the shrimp and fold into an enchilada.
  6. In an oven-safe container, pour a little of the sauce, arrange the enchiladas, cover with more sauce and the Manchego cheese. Bake until the cheese is gratin.
  7. Serve hot and decorate the Mexican enchiladas with the cream, the purple onion rings and the coriander leaves.

The post Delicious versions of Mexican enchiladas with ingredients that we have at home (VIDEO + RECIPES) appeared first on Hispanic World.

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