Street Enchiladas can be found throughout Mexico in outdoor markets and food stands.
After all the cooking you may have done this past Easter weekend today’s recipe comes together quickly and easily. Street Style Enchiladas are made with corn tortillas that are dipped in enchilada sauce and then filled with cheese, onions and in this case chicken and then folded over like a taco.
A sprinkling of cilantro gave these street enchiladas some extra flavor. To make them I dipped the tortillas into the enchilada sauce. I used store bought sauce but you could make your own with this recipe. After dipping in the sauce they are lightly fried on both sides in some oil. I used my cast iron pan because I look for any and every excuse to use it.
Only fry them for a minute or so on each side, you don’t want them to get crispy. Then fill them with your favorte filling. I had some chicken leftover from another meal so I used that, some queso fresco cheese, onion and cilantro. Leftover pork carnitas would also be yummy in these.
These street style enchiladas come together quickly, they are fun to make and to eat and they are a great way to use up some leftover meat you may have from another meal.
You may enjoy these enchilada recipes too:
- 1 Tbsp canola oil
- 1 28 oz. can red enchilada suace
- 3/4 C beef broth
- 1 Tbsp honey
- oil for frying
- 16 corn tortillas I used the small 4" round ones
- 3 C shredded chicken pork or other meat
- 1 C crumbled queso fresco
- 1 C chopped cilantro
- 1 C chopped onion
- In a pan combine enchilada suace, broth and honey. Bring to a simmer and simmer for 20 minutes or until sauce thickens enough to coat the back of a spoon.
- In a skillet, add enough oil to cover the bottom and heat to medium heat.
- One at a time, dip tortillas into enchilada sauce, coating both sides.
- Place tortilla into hot oil, cook for 30 or until lightly browned on one side and then turn to cook other side.
- Add meat filling, cheese, cilantro and onion and fold tortilla in half.
- Place in cast iron pan.
- After the skillet is full, top with remaining sauce, add additional cilantro, cheese and onion.
Recipe from Better Homes and Gardens
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