Basic Red Chili Enchiladas
  • Fresh corn tortillas
  • Filling of your choice
  • Oil for frying the tortillas
  • Enchilada sauce
This is the messy part. No matter what you do, you are going to have oil and sauce everywhere! It also helps to have another set of hands.
  1. Start by heating some oil in a frying pan over medium heat.
  2. In another pan heat your sauce. Have a plate ready to stack the tortillas as they come out on the sauce.
  3. Place a tortilla in the oil for about 30 seconds then flip it over for another 30 seconds (you don't want them crispy; you just want to soften them up). Let some of the oil drain back into the pan or over a paper towel, and then place it into the sauce. A minute on each side in the sauce is all you need. Remove the tortilla from the sauce and start stacking them onto a plate as you repeat the process with the remaining tortillas.
  4. The next step is where another set of hands comes in. You will be filling the prepared tortillas with any kind of meat, cheese, or veggie-filling you want. Today we are using chicken that was prepared by poaching a couple chicken breasts in water until cooked, and shredding it. When you are ready to assemble, get your ‘enchilada flunky’ to put some filling in each tortilla and roll them up, placing them on a clean plate.
You will end up with a beautiful plate of enchiladas. You can spoon a little sauce over them and top with some crumbled cheese and call it a day, but I urge you to press on.
Recipe by Have You Eaten, SF? at