I usually make these enchiladas with fresh Mexican cheese that is delivered to my house every Sunday. You could use cotija or Monterrey Jack cheese. Originally, these enchiladas are prepared by first dipping the tortillas in the enchilada sauce, then frying the tortilla in oil. I for one do not like the texture, nor the mess, so I've switched things up a bit. I've included the recipe for my enchilada sauce and tomato salsa. For those of you living in the States, you can use canned red enchilada sauce. And for the tomato salsa, you could use a can of stewed tomatoes. (Plain, not the Italian kind.)
Be sure to keep a roll of paper towels or a wet dish towel nearby, so you have something to clean your hands with, while assembling these enchiladas.
Potato Enchiladas
Ingredients:
- 2 dozen corn tortillas
- 4 medium potatoes, cooked, peeled and lightly mashed
- Queso Fresco, crumbled
- 1/2 cup onion, finely chopped
- Shredded Lettuce
- Tomato Salsa (recipe follows)
- Red Enchilada Sauce (recipe follows)
If you haven't cooked your potatoes, do so now. Let them cool slightly, then peel them and lightly mash them up with a fork; season the potatoes with salt. Use this time to chop the onion and the lettuce and to crumble or shred the cheese. Make sure everything is ready and nearby, so you can assemble these enchiladas with ease.
Pour red enchilada sauce into medium bowl; set aside. In large skillet, heat 1/4 cup vegetable oil over medium-high heat. Carefully, lay one corn tortilla in oil, fry it for about 30 seconds, then flip the tortilla over and fry it for another 30 seconds. Using a slotted spoon, remove the tortilla from the oil, letting the excess oil drip off back into the skillet.
Dip tortilla in the red enchilada sauce, making sure to cover both sides with sauce. Place tortilla on plate. Spoon 1 to 2 tablespoons of mashed potato and cheese onto center of tortilla. Sprinkle with desired amount of chopped onion.
Fold tortilla in half, as you would with a taco or quesadilla. Repeat with remaining tortillas and filling. Garnish enchiladas with shredded lettuce and top with tomato salsa. Sprinkle more cheese over the enchiladas. Enjoy!!!
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Red Enchilada Sauce
Ingredients:
- 4 to 5 dried ancho chilies
- 2 cups water
In small saucepan, bring water and chilies to a boil. Let cool slightly. Puree in blender until smooth. Strain in to bowl. Season with a couple of pinches of salt. Enjoy!
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Tomato Salsa
Ingedients:
- 8 roma tomatoes
- 3 cups of water
Directions:
In medium sauce pan, bring water and tomatoes to a boil. Let cool slightly. Puree in blender until smooth. Pour in to large bowl. Season with a couple of pinches of salt. The sauce should be a slightly thinner consistency than canned tomato sauce. If your salsa is too thick, stir in a little more water. Enjoy!
