Street Enchiladas can be found throughout Mexico in outdoor markets and food stands. Now you can make them at home with this easy
If you love the taste of enchiladas, 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.
How to Make Street Enchiladas
To make street enchiladas, start by dipping corn tortillas into enchilada sauce. You can use your favorite store bought sauce or make this delicious homemade enchilada sauce recipe.
After dipping the corn tortillas in the sauce, lightly fry the corn tortillas. A cast iron pan is great for this. Just put enough oil in the pan to cover the bottom. Warm the oil over medium heat. Then lay the tortillas flat in the pan and fry for about 30 seconds. Then flip and fry the other side. You don’t want them to get crispy, you still want to be able to fold them like a taco.
Next, fill the corn tortillas with chicken, queso fresco cheese, onion, and cilantro, just like you would fill a taco. No rolling required. Or you can choose another great enchilada filling like pork carnitas. Once filled, place the street enchiladas into a pan.
Pop the pan into the oven to warm them up a bit and then serve. 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.
Serve your Street Enchildadas with:
Street Enchilada Recipe
- 1 Tbsp canola oil
- 28 oz. red enchilada sauce 1 can or homemade enchilada sauce
- 3/4 C beef broth
- 1 Tbsp honey
- 1/4 c oil for frying
- 16 corn tortillas I used the small 4" round ones
- 3 C chicken shredded
- 1 C queso fresco crumbled
- 1 C cilantro chopped
- 1 C onion chopped
- 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.