This recipe for enchiladas Norteñas, enchiladas made popular in the North of Mexico, is adapted from the style of enchiladas that were prepared at home. I will point out that the traditional enchiladas norteñas in Monterrey, are prepared with a red chile infused tortillas and not sauce. And more often than not, they are simply filled with crumbled Mexican cheese combined with diced white onions.
I will forever try to recreate mom’s sazon! But we all have our own and that’s ok.
Mom would use this same recipe for her chicken enchiladas. I do remember cans of enchilada sauce instead of homemade sauce many times. They were always delicious, but don’t pass up the chance to prepare a homemade sauce whenever you can. In the post, I will share with you a few tricks and variations that we used. No matter which way you choose to prepare yours at home, the combination of these flavors is so delicious. #foodieforlife #mexicanfood #enchiladasnorteñas
I promise you once you begin preparing enchilada sauce from scratch, you will be so happy!
This particular sauce is strictly all chile ancho! But, mix it up and combine with chile california, cascabel, puya and arbol! Come up with your own delicious combination!
Potatoes And Carrots On Enchiladas???
Why? Because it’s sooo delicious! It’s a definite must try! I think the best part of many Mexican recipes is all the tasty garnishes that go on top.
One Of The Best Parts About Eating Enchiladas Is All The Toppings!
The Newest Photo Above And The Older Photo Below of Enchiladas Norteñas!
I am all for traditional methods, but sometimes you find a better way!
To avoid burning my fingers when filling enchiladas, this method works better for me. Watch this quick video or you can read the notes at the end of the recipe.
Here is a plate of the cheese enchiladas with the carrots and potatoes on the side.
Easy Queso Fresco Cheese Enchiladas~Popular in Monterrey, Mexico. Click onto picture to see full recipe on site.
To Prepare Red Chile Infused Tortillas Using a Chile Sauce~ Click onto picture to see full recipe on site.
Enchiladas Norteñas Estilo Monterrey (Chicken Enchiladas)
Ingredients
Ancho Enchilada Sauce
- 6 large chile ancho stems and seeds removed
- 4 cups water for cooking dried chiles
- 3 cups chicken broth
- 2 cloves garlic sliced
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. pepper
- Salt, to taste
- 3 tbsps. oil
You Will Also Need
- 2 med. carrots, peeled and diced
- 1 med. russet potato. peeled and diced
- 1/2 cup oil
- 2 cups previously cooked chicken, shredded
- 12 corn tortillas
Garnish
- 4 cups Shredded lettuce
- 1/2 c Onion thinly sliced
- 1/2 c Mexican crema
- 1 c Queso fresco crumbled
- 1 large Avocado, sliced
- 2 Roma tomatoes, sliced into thin wedges
- 1 Lime, sliced into small wedges
Instructions
- Transfer chile ancho to a saucepan. Cover with 4 cups of water and heat to medium. Bring to a boil, reduce heat, and cook for 6 minutes, stirring halfway through cooking time. Remove from heat and let them sit for 10 minutes.
- Drain the chile anchos and transfer to the blender. Add the 2 cups of chicken broth, garlic, cumin, oregano, pepper, and salt to taste. Blend on high until smooth and strain through a wire mesh strainer into a bowl.
- Heat 3 tablespoons of oil to medium heat in a pan. Add the chile ancho sauce and continue cooking for 15 minutes or until the sauce reduces and thickens. If it's too thick, add a little more reserved broth. Taste for salt.
- Transfer potatoes and carrots to 2 cups of lightly salted water. Cook for 10 minutes or until fork tender. Reserve. To the chicken, mix in 3 tbsps. of chile ancho sauce. Reserve.
- This is a traditional way to prepare the enchiladas. Preheat 1/3 cup of oil in a large skillet to medium heat for 5 minutes. When ready, dip one corn tortilla into the chile ancho sauce and turn to coat evenly. Using the tongs, dip the tortilla in the hot oil and cook for just a few seconds on each side. Add more oil, as needed. Transfer to the serving dish and fill with shredded chicken. Roll as tight as you can. My honest opinion is that it’s more time consuming and harder to handle the tortillas when filling and rolling. See recipe notes for my easier version.
- Transfer filled enchiladas to a baking dish covered with foil paper as you roll them to keep them warm. Garnish as you like with toppings listed.
- Drain potatoes and carrots. Mix in a little of the chile ancho sauce. After you are done frying the tortillas, in that same pan, sauté the seasoned carrots and potatoes before serving with enchiladas.
Notes
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[…] These rustic, street-style, enchiladas are easy to prepare. Lightly fry corn tortillas. Add some enchilada sauce to the skillet to coat tortillas. Fold over into quarters and fry to seal in the sauce. Garnish with crumbled queso fresco, Mexican crema(cream) and thin sliced onions. Click the link to see Enchiladas Norteñas Recipe! https://pinaenlacocina.com/enchiladas-nortenas-de-pollo-chicken-enchiladas/ […]