Enchiladas

When I’m asked, “what’s your favorite recipe on the site?,” my reply without hesitation is this one, my mother’s cheese enchiladas. We had enchiladas at least once a month my entire childhood; it’s still the most requested recipe from any of my siblings when they come home to visit. We’ll often make extra just so my father can have leftover enchiladas for breakfast the next day (it’s his version of chilaquiles).

My mother, a fifth generation hispanic Arizonian, was taught this recipe by my grandmother. Note that there are many kinds of enchiladas—green chile, shrimp, chicken, red chili—to name a few. This recipe is much more “Tex Mex” than Mexican, and is easy to make.

Updated, from the recipe archive. First posted in 2005.

Enchiladas Recipe

A note about the tortillas. Sturdy yellow corn tortillas hold up better in these enchiladas than more delicate white corn tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas. Do not use flour tortillas for this recipe.

If you don't have green chiles, you can substitute the chiles with a cup of your favorite prepared salsa (cooked, do not use salsa made with fresh, uncooked tomatoes)

Ingredients

• Peanut oil, canola oil, or other high smoke point oil
• 12 corn tortillas
• 2 teaspoons olive oil (or peanut or canola)
• 1/2 onion, chopped (about 3/4 cup)
• 1 clove of garlic, minced (about 1 teaspoon)
• 14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
• 3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
• 1/2 cup water
• 1/2 teaspoon dried oregano
• 1 lb (4 cups) of jack cheese, mild cheddar , or a mix, grated
• A handful of cilantro
• 1 cup of sour cream
• Half a head of iceberg lettuce

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