Making Mexican Enchiladas

The secret to making good enchiladas is the sauce. I would recommend finding a sauce that you find delicious, and stick to that, but if you would like to try a recipe try the one listed below. I've included a link to it.
Now let us make these enchiladas!
Course Lunch
Keyword Enchiladas, Mexican Enchiladas
Servings 4 Servings


  • 1 Cup Shortening or Oil
  • 16 Each Corn Tortillas
  • 1 Cup Grated cheddar cheese


  • Heat a skillet or pan the shortening or oil. Should cover the bottom about 1/4 inch.
  • Place the tortillas, one at a time in the shortening and turn them with a fork until they are soft. You don't want the tortilla edges to crisp.
  • As soon as you remove the tortillas from skillet, dip the tortilla, one at a time, in the enchilada sauce to give each one a thin coating. 
  • In the center of each tortilla, place your filler, an excellent choice would be to use the Chorizo Mexicano.  
  • Roll the tortilla into a tube shape and place in a tray or baking dish.
  • Baste generously with the remaining sauce.
  • Place grated cheddar cheese on top
  • Place dish in a moderate oven long enough to melt the cheese
  • Remove and serve hot


Enchilada Sauce Recipe

Enchilada Sauce Recipe