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. My 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
Enchiladas Norteñas de Pollo~Chicken Enchiladas. I quickly fried some potatoes for these pictures, but traditionally is should be carrots and potatoes together as you will see below.
To Cook Potatoes and Carrots: Add diced carrots and potatoes to salted water. Bring to a boil and then simmer until fork tender. Drain and mix in a little of the chile ancho sauce to your previously cooked potatoes and carrots. After you are done frying the tortillas, in that same pan, saute the seasoned carrots and potatoes before serving with enchiladas.
Tips~ To avoid burning my fingers, I like to soften my tortillas in the oil first. I stack them and then one at a time, I dip them into the chile sauce, fill and roll them. It’s just easier for me instead of frying them with the sauce on. Choose what works for you best.
Here is a plate of the cheese enchiladas with the carrots and potatoes on the side.
Chile Ancho Sauce….
I truly love the idea of dipping the fried tortilla in the sauce and then filling it, but…..It really is much cleaner to just ladle the sauce over them after they are all filled, Lol! I love tradition, but it’s small shortcut. 😀
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)
- For Chile Sauce
- 5 large chile ancho stems and seeds removed
- 3 cups water
- 2 cups chicken broth
- 2 cloves garlic sliced
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- You will also need
- 3 tablespoons olive oil
- 2 full cups of previously cooked and shredded chicken
- 1 cup white or red onions finely diced
- 1 cup oil for frying
- 12 corn tortillas
- Tips~If preparing the queso fresco version you will need 3 cups of crumbled queso.
- For Garnish for all style enchiladas
- 4 to 5 cups of shredded lettuce
- Onion thinly sliced
- Mexican crema
- More queso panela or fresco crumbled
- Crispy or sauteed potatoes and carrots
- Avocado slices
- Tomato wedges
- 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 to 8 minutes, stirring halfway through cooking time. Remove from heat and let them cool slightly.
- While the peppers are cooling crumble the cheese and transfer it to a bowl. Add 1 cup of finely diced onions and set aside. Prep the rest of your ingredients.
- Drain the chile ancho and transfer to the blender. Add the 2 cups of chicken broth, garlic, cumin, oregano, salt and pepper to taste. I don't always have chicken broth on hand, so I like to use the knorr brand of chicken bouillon powder to prepare a quick broth. Blend on high until smooth and strain through a wire mesh strainer into a bowl.
- Heat the 3 tablespoons of olive oil to medium heat in a pan.. Add the chile ancho sauce and continue cooking for a good 15 to 20 minutes until the sauce reduces and thickens. If it's too thick, add a little more broth. Taste for salt.
- Preheat the 1/2 cup of oil(vegetable) in a 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 or until tortilla softens. Transfer to the serving dish and fill with cheese and onion mixture; roll as tight as you can. Transfer to serving dish.
- Repeat until all the enchiladas are done. You have to work quickly when making these if serving right away. If you like, you could keep them in a baking dish covered with foil paper as you roll them to keep them warm. Garnish as you like with toppings listed.