Updated: May 17
Best quick and easy enchilada recipe.
This recipe contains a 1st and a 2nd version. The difference in versions is meant to provide both instructions for the age old debate about which is better- to dip fried tortilla in sauce? Or to dip unfried tortilla in sauce and THEN fry together? The 1st version is fried tortilla dipped in sauce, 2nd Version is for dipping in sauce first and THEN frying together. Please follow either the 1st version or 2nd versions, if instructions do not specify either, the instructions are meant for both versions.
This could very well be the easiest, tastiest enchilada recipe you have ever tried. One 16oz bottle of Mountain Screamer green or red salsa is all you need to make 18 enchiladas (or slightly more if you thin out the sauce with a bit of chicken broth or water.) You can literally feed 9 people (2 each,) for about $20!
Most of the images shown here are of the 18 chicken enchiladas that I made with one 16oz bottle of Mountain Screamer Green Salsa but the Red Mountain Screamer salsa will work in exactly the same manner, simply substitute the red for green if that is your preference. As you can see, there was still enough salsa leftover to drizzle over them. I happened to have 3 small chicken breasts in my freezer which I used spur of the moment, but you can fill your enchiladas with anything you crave. If you happen to have a leftover rotisserie chicken from the grocery store, use that! Or try shredded beef, ground beef, fried potatoes, mozzarella cheese, rajas con queso (fried chile poblano with cheese,) or black beans.
1- 16 Oz bottle of Mountain Screamer Green or Red Salsa (hot, medium or mild.)
18 white, yellow or blue corn tortillas
Small amounts of chicken broth or water (if the salsa needs thinning, don't use if not needed.)
Chicken, shredded beef, ground beef, fried potatoes or any other filling you prefer.
Your favorite cheese. If no ideas come to mind try mozzarella, queso fresco, cotija, or Mexican shredded cheese
Enough oil to lightly fry the tortillas, (about 2 cups.)
Let’s Get Started
2nd Version only: Prepare the sauce by pouring into a wide bowl or container, if the sauce is too thick, add small amounts of chicken broth or water to thin it out to a easily dippable consistency.
1. 1st Version: In an empty skillet pour the 2 cups of oil and heat at medium heat. 2nd Version: The whole 2 cups is not necessary all at once, only pour a small amount to coat the bottom of the pan, save the rest to supplement as needed/ when the oil starts to diminish. Both Versions: To test the readiness of the oil, pinch a piece of tortilla and place it in the oil. If the tiny piece starts frying the oil is ready and you can start placing the tortillas in it. Depending on how large or small your frying pan is, you might only be able to fit 2 to 4 at a time.
2nd Version: Dip the tortillas in sauce first and THEN fry them! This is personally my favorite method because they just taste soooo good when you fry them with salsa but it DOES get messy because the oil will jump higher and more frequent with the sauce! I use both methods- depending on the mood I am in, (Is it a make-a-mess type of day?)
2. Weather you dipped the tortillas in sauce first or not, the next step is to fry the tortillas just enough to heat them up, not to get them crispy. They will still be soft or semi-soft, about 10 seconds on each side. Quickly take them out and place them on a plate. If using 1st Version only, line the plate with paper towels so they can suck up the oil.
3. 1st Version: While you fry the tortillas, intermittently prepare the sauce by pouring into a sauce pan in low heat so it starts to simmer. If the sauce is too thick, add small amounts of chicken broth or water to thin it out to a easily dippable consistency. (see pics above for example.)
4. 1st Version: Once all tortillas are fried, using your fingers or tongs dip each tortilla in the sauce so that both sides are fully saturated. Both Versions: Grab a prepping plate where you can prepare, fill and fold each enchilada with its respective filling. Slide each enchilada and position onto each serving plate in the form of traditional enchiladas (see images above.) If you will be stuffing them, you can fold them over the fillings then top with Mountain Screamer green sauce, cheese, sour cream, chopped onions or any other toppings you prefer.
Let me know if you tried it and what changes/ improvements you made to make it yours!