Street-Style Enchiladas

Easy Enchilada Sauce~ Spices in the Cupboard (Street-Style Enchiladas)

Street-Style Enchiladas

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

Street Style Enchiladas with shredded pork and topped with salsa verde
Street Style Enchiladas with shredded pork and topped with salsa verde

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
Mexican crema
Salsa or hot sauce of your choice
Cilantro, chopped
Lime wedges

Directions

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.

Street-Style Enchiladas

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.

Street-Style Enchiladas With Extra Sauce!

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!

I have a big selection of spices in my cupboard and try to use them in as many recipes as possible. Spice it up!
I have a big selection of spices in my cupboard and try to use them in as many recipes as possible. Spice it up!
A silky and easy enchilada sauce using spices in your pantry.
A silky and easy enchilada sauce using spices in your pantry.

 

Dip corn tortillas in the sauce, then lightly fry them for 30 seconds per side. Fill with your favorite shredded meat, cheese or roasted vegetables.

 

Street Style Enchiladas prepared with an easy enchilada sauce made from spices in your pantry
Street Style Enchiladas prepared with an easy enchilada sauce made from spices in your pantry
This enchilada sauce was prepared in the same way as recipe above, with the added 1 cup of roasted pureed tomatoes. Filled with thinly sliced steak.
This enchilada sauce was prepared in the same way as recipe above, with the added 1 cup of roasted pureed tomatoes. Filled with thinly sliced steak.

 

Enchilada Casserole for a Crowd

When cooking for a large family gathering, I like to prepare a big pan of layered enchiladas.
When cooking for a large family gathering, I like to prepare a big pan of layered enchiladas.
Layered Enchilada Casserole
Layered Enchilada Casserole
Layered Enchilada Casserole
Layered Enchilada Casserole

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.

Salsa de Chile Ancho-Enchilada Sauce and More!

Click onto the picture above to see full recipe for Salsa de Chile Ancho on site! 

6 thoughts on “Easy Enchilada Sauce~ Spices in the Cupboard (Street-Style Enchiladas)”

  1. Also any tips on how to keep corn tortillas from breaking when rolled for enchiladas and taquitos? I’m a newbie to Mexican cooking :-).

    1. I like to brush my tortillas with oil and cook them for about 35 to 40 seconds per side on a hot griddle pan. Then I stack them in between foil paper to let them steam a little before filling and rolling them. It is traditional to fry them lightly to soften them, but I find that brushing them with oil works just as well.

  2. Made this tonight for supper. It was delicious! We like lots of spice so we added crushed red pepper and a jalapeño (pureed it with a little sauce, then added it back to the rest of the batch). Thanks for a simple and inexpensive recipe!

    1. Oh, that’s so awesome to hear! I really love this recipe for a quick enchilada dinner night. Thank you so much for the feedback. I really appreciate it.

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