There is no way to go wrong with these enchiladas! Beautiful corn tortillas covered in a rich, delicious pasilla sauce. You can fill them up with anything you want. We used leftover potatoes and chicken in ours, the magic relies on the tortillas and the sauce. Pasilla chile has such a lovely fruity flavour and is not really spicy. These enchiladas are a perfect way to enjoy authentic Mexican flavours at home.
Pasilla Enchiladas
Sauce
-2 garlic cloves
-¼ white onion
-1 tsp salt or more to taste
-pepper to taste
-2 cups water or vegetable/chicken stock
-1 tbsp vegetable oil
1 Remove the stems and seeds from the chiles and clean them under running water. Dry with a paper towel.
2 Set a pan to medium heat and toast the chiles, garlic and onions. The chiles can burn if left unattended. They will be ready once they puff up and become fragrant and glossy. Remove them from the pan, place them in a bowl and cover them with boiling water. Soak for 10 to 15 minutes.
3 Continue toasting the onion and garlic cloves and remove them as they are soft and lightly charred.
4 Once the chiles have softened, transfer them to a blender with garlic, onions, and two cups of water or stock. Blend on high until everything is smooth. Add salt and pepper to taste.
5 Add the oil to a pan big enough to fit a tortilla and bring up the heat to medium-high. Once hot, pour the sauce and bring up to a boil for 3 minutes. Lower the heat and keep on a steady simmer until the sauce thickens. Keep warm.
Enchiladas
-10 to 12 corn tortillas
-vegetable oil, the necessary
-onions, diced
-cilantro, chopped
-feta cheese, crumbled
-creme fraiche
1 Add enough oil to a frying pan to cover the bottom of it. Bring up the heat to medium-high and once hot, lightly fry the corn tortillas, one at a time. This process is quick. Allow a few seconds on each side and as soon as the tortilla is pliable, transfer the tortilla to a paper towel-lined plate to drain any excess oil. Do this with all the corn tortillas.
2 Take one tortilla and transfer it to the sauce that should be hot. Make sure both sides of the corn tortilla are covered with the sauce and transfer it to a plate. Add the filling and roll the tortilla. Do this with the remaining tortillas.
3 Sprinkle over them diced onions, coriander and feta cheese. The cream is fantastic too!
Notes
- These enchiladas are so delicious! They are also quite messy to prepare. There is no other option than to use your hands when rolling them. A less messy option is not to put them in the sauce but to roll them, plate them and then pour the sauce on top. They will be equally delicious.
- These enchiladas can be filled with anything you want! We filled up half with leftover potatoes and the other half with leftover chicken. You can fill them up with any other leftovers or cheese you like, please note that the sauce is quite tasty and a simple filling suits them best.
If you are into enchiladas like we are, we highly recommend you check our Poblano Enchiladas recipe or our Best Enchiladas Rojas here.
#mexicanfood #mexicanflavours #foodie #madeinmexico #mexicantwist #mexicanfoodporn #easyandtasty #mexicanfoodlover #freshfood #foodphotography #eatfreshfood #beautifulfood #cocinamexicana #mexicanproducts #mexicaningredients #mexicandishes #onlinegrocerieslondon #mexicanproductsuk #wholesomemeals #homemademexican #mexicanflavours #Mexicantwist #homemademexicanfood #wholesomefood #mexicanflavours #pintobeans #easymexicanfood #corntortillas #glutenfree #meatfreemexicanfood #plantbasedmexicanfood