There are few things more comforting and delicious than enchiladas and if they are easy to make, even better! These skillet enchiladas are exactly that! The sauce is thick and rich made with dried chiles and chipotles. The corn tortillas are lightly fried before rolling them with chicken and then cooked on a skillet until the cheese on top melts. You can’t go wrong with these!
Skillet Enchiladas
Sauce
-400g crushed tomatoes (tinned tomatoes are perfect)
-½ white onion
-3 garlic cloves
-2 guajillo or ancho chiles, seeds and stem removed
-2 to 3 chipotles in adobo
-2 tbsp vegetable oil, divided
-salt and pepper, to taste
-¼ water, if needed
1 Set a frying pan to medium heat and add one tablespoon of oil once hot. Fry the onion, garlic and chiles. Turn the ingredients often and pay special attention to the chiles and garlic cloves so they don’t burn.
2 Once all the ingredients are golden brown and fragrant transfer them to a blender. Pour the tomatoes. Blend until very smooth. Add a little bit of water if needed. We are looking for a thick but pourable sauce.
3 Set the same frying pan to medium heat again and add the remaining tablespoon of oil. Once hot, pour the sauce and bring to a simmer. Season with salt and pepper to taste. Cook the sauce for 10 minutes and set aside.
Enchiladas
-10 to 12 corn tortillas
-2 cups of shredded chicken, vegetables or your favourite filling. We used leftover rotisserie chicken mixed with vegetables and 4 tablespoons of the enchilada sauce.
-vegetable oil, the necessary
-shredded cheese to taste. We used a mix of mozzarella and gouda.
1 Set a frying pan to medium-high heat and cover the bottom with vegetable oil
2 Set a large plate lined with paper kitchen towels to the side.
3 Lightly fry the corn tortillas, one at a time, on both sides. This should take only a few seconds. Transfer the tortillas to the plate to drain any excess oil. Continue with all the corn tortillas.
4 Set a skillet on medium-low heat and cover the bottom with some of the enchilada sauce.
5 Add enough filling to the fried tortillas and roll and close them tightly. Transfer each enchilada, tightly packed over the sauce on the skillet. Continue with all the tortillas. We were able to fit 10 large enchiladas on a 26cm skillet. 6 on a line, 2 on top and 2 on the bottom.
6 Ladle the remaining sauce over the enchiladas, covering completely. Sprinkle cheese on top, cover the skillet and lower the heat to a minimum until the cheese melts.
Notes
- You can use any filling you like! Just remember to add a few tablespoons of the sauce to it. We used leftover rotisserie chicken which is not only delicious but easy!
- You can use guajillo chiles or ancho chiles, which are not spicy but have a delicious flavour.
- You can add more or less chipotles in adobo to make the sauce more or less spicy! We added 2 and it wasn’t too spicy!
- You can use any seasoning you like. Mexican cooks always favour chicken bouillon to add an extra touch of flavour.
- Serve these enchiladas with a fresh salad on top and cream dollops.
Do you love Enchiladas? Then take a look at our Enchiladas Collection Here
