Authentic Mexican Enchiladas Recipe

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8 votes | 27915 views

An authentic enchiladas recipe, you can read more background information on my blog.

Prep time:
Cook time:
Servings: 4


Cost per serving $3.07 view details
  • for enchilada sauce
  • 3 garlic cloves
  • 1 medium onion
  • 3-4 hot chilies( chile de arbol)
  • 1 chile guajillo
  • 1 large tomato with skin removed
  • 1 tsp./5ml of salt,cumin seed
  • 1/2 tsp./2ml black pepper
  • 12 corn tortillas
  • 2 boiled and shredded chicken breast
  • 1/2 cup/125 ml vegetable oil
  • Garnishes: sour cream,bland cheese (feta or Edam),avocado slices,shredded lettuce,sliced or diced radishes


  1. 1. Cook the chicken ,slice,dice and shred the garnishes and have all this ready to use. Tip* the avocado will start to brown so you can either do this right before you serve it or rub with a little lemon to prevent the browning. Next we need to make the sauce, I sliced the onion and garlic and put it on a pan to fry it a bit, only add a little bit of oil to prevent it from burning. After about 5 minutes you can remove them and set aside. In a pot add a couple of cups of water and bring to a boil next add the peppers and leave them for about 10 minutes until they are soft. Drain and add them to a blender, add the onion,garlic,tomato, salt,pepper and cumin, and blend until you have a smooth sauce.
  2. 2. Next you'll need a frying pan and add the vegetable oil warm under medium low heat. In a pot or deep pan add the enchilada sauce, keep under low heat. You'll also need thongs, a plate with paper towels and a spare plate or cutting board to roll and prepare the enchiladas. First take one tortilla, dip it into the oil and cook on each side for 2 minutes each. Next dry off some of the extra oil, then dip and cover completely on both sides with the sauce. Don't worry if you feel there isn't enough sauce on the tortilla we'll add more at the end.Next we add the stuffing, the chicken, in the center of the tortilla put some of the shredded chicken then roll up. Set aside until your done with your batch.
  3. 3. Once you are done rolling up the enchiladas you can add more sauce on top, then start topping with the garnishes. Serve with rice and beans on the side for a complete and very filling meal!! Buen Provecho!!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 266g
Recipe makes 4 servings
Calories 609  
Calories from Fat 331 54%
Total Fat 37.46g 47%
Saturated Fat 4.41g 18%
Trans Fat 0.79g  
Cholesterol 45mg 15%
Sodium 673mg 28%
Potassium 815mg 23%
Total Carbs 50.37g 13%
Dietary Fiber 9.6g 32%
Sugars 2.91g 2%
Protein 21.91g 35%



  • Claudia lamascolo
    February 24, 2010
    oh boy this looks awesome~
    • Rita Beckner
      May 2, 2010
      Mmmmmmm this is awesome! Thanks for sharing this.
      I've cooked/tasted this recipe!
      • Beanz
        July 31, 2011
        So tasty! I will definitely be making this again. Thanks!
        I've cooked/tasted this recipe!
        1 person likes this review


        • ShaleeDP
          December 19, 2012
          I always wanted to create my own version of enchilada. This looks good really. I could use this recipe while I'm still trying to perfect my own :)
          Thanks for sharing.
          • Jason Adams
            September 8, 2010
            Those look like wonderful enchiladas. Great work and thank you for sharing.
            • Catherine Pappas
              February 28, 2010
              I love enchiladas! These look amazing!

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