How to make Mexican Enchildas for beginners.

Enchiladas Verdes (Baked)

Today we will learn to prepare one of the classic recipes of Mexican cuisine in 5 easy steps. This recipe is a classic of Mexican cuisine, and a healthier option because the tortillas are not fried but baked. This dish is perfect for beginners!

 It is called Enchiladas Suizas (Swiss Enchiladas), and they actually have a fun story. It is believed that Enchiladas Suizas arose in a restaurant in Mexico City, where a Swiss frequently went to eat enchiladas, but he couldn't stand the spiciness, so to lessen his spiciness, they added grilled cheese.

Enchiladas occupy a main place within the category of appetizers in Mexican cuisine. They are made with corn tortillas bathed in a sauce and filled with a stew, mainly chicken or beans, and served with a garnish on top, such as lettuce, cheese, and sour cream.

1831 the word ENCHILADA was mentioned for the first time in a book "El Cocinero Mexicano". The dish has its origin in pre-Columbian civilizations, present even in the Florentine Codex mentions the word chillapitzalli, which is made up of the Nahuatl word chilli, which means chili, and tlapitzalli, which means flute, that is, flute enchilada, described in the same text as a dish of tortilla and chiles.

They are derived from the tortilla, whose origin dates back to the pre-Columbian civilizations of Mesoamerica. For some historians, enchiladas were known in Independent Mexico when Miguel Hidalgo, Vicente Guerrero, and José María Morelos traveled through the Mexican territory.

Green, red, potosinas, cream... There are so many colors and flavors, with the characteristic objective of delighting our palate. There are many different varieties throughout the country, and they all have a story. Among the most common styles of enchiladas are.

1. Green enchiladas: prepared with a sauce based on cooked green tomatoes.

2. Red enchiladas: the base of your sauce can be tomato or dried chilies, such as guajillo.

3. Enchiladas Suizas: prepared with a green sauce based on milk cream and covered with gratin cheese. In some restaurants, they are usually prepared with a non-spicy tomato-based red sauce.

4. Mole enchiladas: covered in mole poblano and occasionally garnished with sesame seeds.

5. Bean enchiladas: also called enfrijoladas, they are covered in beans.

6. Chilorio enchiladas: with pork meat.

7. Enchiladas potosinas: made with small tortillas, filled with cottage cheese or bean purée and hot sauce.

8. Mexican enchiladas: prepared with green sauce, cream, and red sauce, in the order of the colors of the Mexican flag.

9. Enchiladas norteñas: the base of the sauce is tomato and chipotle chile, with gratin cheese and generally stuffed with chicken or potato.

They don't really come from a single specific state, I learned to prepare them with my grandmother in the State of Mexico.

Necessary utensils:

   - Pan or griddle to heat tortillas

   - Blender

   - Small pot to boil some ingredients

   - Refractory or mold to bake the enchiladas

Ingredients for the sauce:

    - 10 Green Tomatoes (Or a bottle of green Herdez sauce from Walmart)

    - 1/4 of Onion

    - 1 clove garlic

    - 1/2 sprig of cilantro

    - 1 TBSP of Knorr Shelf-stable granulated chicken flavor

    - 8 oz Philadelphia Original Cream Cheese

    - 2 Serrano Pepper (If wanted)

Other Ingredients:

    - 1 package of corn tortillas

    - 1 boiled and shredded chicken breast

    - 8 oz Mozzarella Cheese

Procedure:

1. The first thing is to make the sauce, for this, boil the tomatoes, onion, garlic, and serrano chiles for 5 minutes.

2. Once they have boiled for 5 minutes, blend everything and also add the chicken flavor, cilantro, and Philadelphia cheese.

3. When the sauce is ready and the boiled and shredded chicken, heat the tortillas, and as soon as they are warm and a little flexible, remove them from the heat and add a little shredded chicken inside.

4. Once you have formed the rolled and filled tortillas, put them in the mold that we will use until the bottom of the mold is covered.

5. Add the sauce over the tacos, cover the top with the mozzarella cheese, and bake for 10 minutes, or until the cheese melts.

I love this recipe; it reminds me of my childhood and my grandmother who has always cooked delicious food! This is the perfect recipe for a family meal without many ingredients, which may or may not be spicy, and adaptable to any situation.

If you do not have chicken, you can put beef, pork, just cheese, etc. Plus, they can be reheated if you do not finish them in one meal!

Finally, I like to accompany them with a good lettuce salad, rice, or beans on the side.

It is definitely a recipe that you will enjoy a lot, especially if you like Mexican food and cheese! I hope you enjoy this dish, its history, and its preparation as much as my family and I enjoy every time we make it.

If you do, share with your friends, take a photo of it, and send it to our social networks to share it!

I would love to see the results.

Other Souces:

https://www.gob.mx/agricultura/articulos/enchiladas-una-por-cada-rincon-de-mexico?idiom=es

https://www.trespm.mx/estilo-de-vida/el-buen-comer/breve-historia-de-las-enchiladas-y-sus-variedades-mas-famosas