Street Enchiladas can be found throughout Mexico in outdoor markets and food stands. They have all the flavor of enchiladas but in taco form.
Why You’ll Love This Recipe
If you love the taste of enchiladas, today’s recipe comes together quickly and easily. It’s a fun and easy variation on a traditional enchilada that has all the flavors of an enchilada but it’s served like a taco. 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.
What is a Street Enchilada?
Street Style Enchiladas are often found in Mexico at markets or food carts on the street. They are made with corn tortillas that are dipped in enchilada sauce and then filled with cheese, onions and meat, then folded over like a taco.
- Oil. You can use canola or vegetable oil. You can also use lard if you prefer.
- Red enchilada sauce. You can use canned sauce or make homemade enchilada sauce
- Beef broth
- Corn tortillas. I like to use the small 4 inch street taco size.
- Chicken. Shredded or diced
- Queso fresco
How to Make Street Enchiladas
- Dip the corn tortilla into the enchilada sauce.
- Lightly fry the dipped tortilla in hot oil. 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.
- Fill the tortillas with shredded chicken, queso fresco, onion, and cilantro, just like you would fill a taco. Then fold over like a taco.
- Using tongs, place street enchiladas into a large skillet. A cast iron pan is great for this but you can use any oven safe pan.
- Drizzle some additional enchilada sauce over the top and garnished with a little more cheese, onion and cilantro.
- Pop the pan into the oven to bake and warm them up a bit and then serve.
- Garnish with a dab of sour cream, guacamole, lime wedges or fresh cilantro.
Frequently Asked Questions
You could use Monterey Jack cheese, Cotija cheese, a Mexican blend or Cheddar Cheese if you prefer.
Serve your Street Enchiladas with:
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- 1 Tbsp canola oil
- 28 oz. red enchilada sauce 1 can or homemade enchilada sauce
- 3/4 cup beef broth
- 1 Tbsp honey
- 1/4 cup oil for frying
- 16 corn tortillas I used the small 4″ round ones
- 3 cups chicken shredded
- 1 cup queso fresco crumbled
- 1 cup cilantro chopped
- 1 cup 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.