Enchiladas Caseras (Homemade)
Authentic Mexican Recipe

These are quick and easy to make, and work perfectly as a party snack. It’s worth it to stop at your local Mexican market to get good-quality, authentic tortillas.


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2 diagonally sliced, cooked carrots, for decoration
1 recipe Salsa de Chil Ancho*
1 ½–2 cups mashed beans or potatoes
12 6-inch corn tortillas
~ vegetable oil for frying
~! pound quesco fresco cheese, crumbled**
1 medium onion, sliced thinly, for decoration
~ shredded lettuce
~ pickled Jalapeno
~ cilantro for decoration
*This sauce will be adequate for about 30 medium-sized tortillas.**Substitute Monterey Jack if quesco fresco is unavailable.
  1. Heat a heavy-bottomed skillet and dry-roast the carrot slices over medium-low until lightly browned and cooked. Set aside.
  1. Heat the sauce and set aside.
  1. Pour ½ inch of oil in to a spacious heavy-bottomed pan and set over a medium-flame and heat until nearly smoking.
  2. Dip a tortilla in the sauce and then place it in the hot oil for 8–10 seconds on each side. Shake off the excess oil.
  1. Transfer to a clean working surface. Spoon 2 tablespoons of mashed beans or potatoes onto the center of the tortilla.
  1. Roll it up and place in a serving dish; repeat with the remaining tortillas, sauce and filling.
  1. Decorate with the thinly sliced cheese, onions, lettuce, carrots, jalapenos, and cilantro and serve.
  2. Serve immediately. There is no further need to heat the enchiladas.
Preparation Time: 
Approximately 30 minutes.