Here’s a recipe I tried over the weekend: Street Enchiladas. This quick form of enchiladas is made street-style: cooked on a grill or stovetop without any baking.
WHAT YOU NEED:
- 1 Tbs. vegetable oil + more for frying
- 28 oz. red enchilada sauce – canned or homemade
- 3/4 c. chicken broth
- 1 Tbs. honey
- 6-inch corn tortillas (10-15 tortillas)
- 3 c. shredded cooked chicken (I put 1 lb. of boneless chicken breasts in the slow cooker ahead of time, and cooked them for a few hours in a little chicken broth)
- 4 oz. crumbled queso fresco
- 1 c. snipped fresh cilantro
- 3/4 c. diced onion
WHAT YOU DO:
Make the sauce:
In a large saucepan, heat 1 tablespoon oil over med-high heat. Stir in enchilada sauce, broth, and honey. Simmer for 20 minutes or until the sauce thickens slightly. Season to taste with salt.
Prepare the shells:
Heat a large skillet over medium heat and add just enough oil to lightly coat the skillet bottom. When oil is hot, use tongs to dip each tortilla into sauce, then cook in hot oil for 15-20 seconds, and remove.
After taking each shell out of the oil, place on a paper towel covered plate. Sprinkle on some shredded chicken and queso fresco, fold in half, and set aside. Once all tortillas are filled, place them back in the skillet (remove any leftover oil beforehand) and top with cilantro, onions, and additional sauce.
recipe adapted from Better Homes and Gardens Mexican Special Interest Publications