Street Style Enchiladas are a variation to a traditional rolled plate of enchiladas. Often sold in puestos from street vendors in the mercados or road stands in various parts of Mexico. The stand out flavors come from the flavorful enchilada sauces which are typical prepared using dried chile peppers.I found myself with only a few dried peppers, so decided to make good use of the spices in my pantry. For this version in today’s blog post, I gathered my best spices out of the cupboard and prepared a Tex Mex version of enchilada sauce. I often explain to friends that my family’s version of enchiladas was all about the garnishes. Garnished with fresh ingredients, such as crisp lettuce, tomatoes, salsa and just a sprinkle of crumbled queso fresco or cotija. At the end of the blog post you will find a recipe for Enchilada Casserole. Great for a big crowd or large family. If you would like a more authentic recipe for enchilada sauce, go to the end of the blog post. #thewholeenchilada #foodiforlife
For the Sauce
4 tablespoons olive oil
4 tablespoons all purpose flour
2 tablespoons chile ancho powder (dark, mild)
2 tablespoons red chile powder (bright red, mild)
* I use Gebhardt brand, if you cannot find a mild red chile powder, just add 2 more tablespoon of chile ancho powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 teaspoon Mexican oregano, crushed
1/2 tablespoon dry onion flakes, optional
4 cups chicken stock or broth (In a pinch I will use chicken soup base to make a broth)
You will also need
Salt and pepper to taste
Red pepper flakes to taste, optional
You will also need
12 corn tortillas
grapeseed or olive oil
3 cups cooked (finely shredded) chicken, beef or pork
Lettuce or cabbage, finely shredded
Tomato slices , thin sliced onion, radishes
1 avocado sliced
Queso fresco or cotija crumbled
Salsa or hot sauce of your choice
1. In a large skillet, heat the 4 tablespoons of olive oil to medium heat for a few minutes. Whisk in the flour until smooth and cook, stirring often, for 2 minutes.
2. Add in all of the remaining ingredients for the sauce in the order listed, making sure you whisk now and then. Bring to a boil, reduce heat and taste for salt. Cook at a simmer for 25 to 30 minutes or until it thickens. Turn to low heat.
3. Transfer the shredded meat to a medium pan and mix in 1/2 cup of enchilada sauce, just enought to moisten the meat. Cover and keep warm on low.
4. In a separate skillet, preheat 1/4 cup of oil to medium heat for a few minutes. One at a time, dip a corn tortilla into the enchilada sauce, then fry it in the oil for 30 seconds per side. Transfer to baking pan, fill with a couple tablespoons of meat and fold over like a taco. Continue dipping and cooking tortillas until all done. Serve right away or keep warm in a low temperature oven. Ladle any extra sauce over enchiladas right before serving. Garnish with your favorite toppings listed. Yields 4 servings.
The enchiladas pictured above are filled with crumbled queso fresco, sauteed zucchini, bell peppers, onion and serrano. Topped with lettuce, onion, sliced chiles, cotija, sour cream, radishes and avocado.
The enchiladas above are the same, minus all the cheese and sour cream, lol! My husband’s plate. I will take his portion of cheese anyday!
Tips~ I like to prepare a double batch of this sauce. It freezes well and makes for a quick night meal with a few tortillas and a store bought roasted chicken. I added som Goya sazon because I had it, but typically I would not add it. Chef’s choice!
Enchilada Casserole for a Crowd
You will need
A double batch of Easy Enchilada Sauce, see recipe above
4 cups cooked and seasoned ground beef
2 cup diced, fried potatoes
3 to 4 cups shredded jack or chihuahua cheese
18 corn tortillas
Smoked Paprika and Mexican Oregano
In a deep dish lasagna pan, cover the bottom with enchilada sauce. Layer 6 corn tortillas to cover the bottom. Add 1/3 of beef and 1/3 of potatoes. Cover with sauce and 1 cup of cheese over top. Repeat 2 more layers, ending with sauce and cheese on top. Sprinkle with smoked paprika and crushed mexican oregano. Bake in a 375 degree preheated oven for 40 minutes. Under the broiler the last few minutes to brown the cheese. Let rest for 10 minutes before serving. Yields up to 10 servings.
Click onto the picture above to see full recipe for Salsa de Chile Ancho on site!