Although I love nearly every type of Mexican food, enchiladas–and specifically this recipe–are my favorite enchiladas. OK, they’re my favorite Mexican main dish. Well, to be honest, they’re my favorite meal of all. If I were asked to choose my favorite meal to have on my birthday, this would be it. Top it off with a side of nummy refried beans, a dollop of guacamole and sour cream, and some homemade salsa, and I’m in food heaven.
How can anyone not love these? After all, they’re melted cheese and onions tucked inside a shell and smothered in a delicious red sauce that is better than you’ll find in any restaurant. Mmm, makes you hungry, doesn’t it? And they’re not difficult, but if the two steps of making sauce and then assembling the shells is too much, then make the sauce ahead and heat it up right before you’re ready to assemble the enchiladas.
I do, in fact, make my sauce first and then set it aside until I’m ready for it. You’ll find my enchilada sauce recipe here.
If you like meat in your enchiladas, go ahead and add cooked, shredded chicken or beef to your enchiladas.
Making My Favorite Enchiladas
For enchilada shells, I use a high-quality shell made from sprouted corn. I’m a food label reader, and the ingredients for these are only the sprouted corn, water, sea salt, and lime. But if you have your own favorite enchilada shell, that’s OK because any type of corn shell will work. Do make sure they’re corn shells, though, instead of flour ones to get the right enchilada flavor.
To soften the shells, you’re going to heat a little less than 1/3 cup coconut oil and fry each one for 2-3 seconds on each side. Your oil will heat up fast, so have all your shells laid out and your tongs found before you start heating the oil. I use coconut oil because my personal research shows they’re a more healthy oil for frying, due to their medium-length chains of fatty acids.
After your shells are fried, set up an enchilada-assembling station with shells, sauce, cheese, onions, and a greased 13X9-inch pan.
First, spread a few spoonfuls of sauce in the bottom of the greased 13X9-inch pan. Then, assemble each shell by spreading a spoonful of sauce, a couple tablespoons onion, and a couple tablespoons cheese. Save most of your sauce for the end.
Roll up and then line up the shells in the baking pan.
When all shells are filled, pour your extra sauce over the enchiladas. Be sure to cover each part of the shells with sauce to keep them soft while baking. Then sprinkle any remaining cheese on top of the sauce and bake.
Cover baking pan with foil.
Bake 20-30 minutes, checking after 20 minutes so they don’t overbake.
Enjoy those enchiladas!
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My Favorite Enchiladas
Ingredients
- 1 recipe enchilada sauce
- 12 corn tortilla shells
- Scant 1/3 cup coconut oil for frying
- 3 cups (12 oz.) shredded cheddar or cheddar blend
- 1 medium onion, chopped finely
Instructions
- Make enchilada sauce and set aside.
- Heat oil and fry each enchilada 2-3 seconds on each side, using a tongs to hold the shell.
- Grease 13X9-inch pan.
- Spread a few spoonfuls of sauce in bottom of pan.
- For each shell, spread a spoonful of sauce, 2 Tbsp onions, and 2 Tbsp cheese.
- Roll up and lay shells side by side in pan.
- Cover pan tightly with foil.
- Bake @ 350 degrees 20-30 minutes, checking after 20 minutes to make sure enchiladas don’t overbake.
Nutrition Facts
My Favorite Enchiladas
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 490 | |
| % Daily Value* | ||
| Total Fat 37g | 56.9% | |
| Saturated Fat 25g | 125% | |
| Trans Fat | ||
| Cholesterol 69mg | 23% | |
| Sodium 410mg | 17.1% | |
| Total Carbohydrate 25g | 8.3% | |
| Dietary Fiber 3g | 12% | |
| Sugars 2g | ||
| Protein 19g | ||
| Vitamin A 662 IU | Vitamin C 1mg | |
| Calcium 540mg | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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