I made the tortillas, the red chile sauce, and the Tinga inside. Learned a lot—turns out making enchiladas with freshly made tortillas is kind of like making fried rice with fresh rice: the tortillas get too soft and lose their form easily. I managed to figure it out, but I’m going to try stale tortillas next time. I would also use bigger pieces of chicken if I was making this for someone else, but I had leftovers I needed to use up.
The general process was: dip both sides of a tortilla in the red chile sauce, fry in a nonstick pan, roll chicken up inside, place in a saucier, top with more sauce and queso fresco and put the lid on until the steam has melted the cheese.
![[Homemade] Chicken enchiladas](https://www.diningandcooking.com/wp-content/uploads/2024/12/8gd6cwuje75e1-scaled.jpeg "[Homemade] Chicken enchiladas")
3 Comments
10/10 would eat.
Looks great!
I made the tortillas, the red chile sauce, and the Tinga inside. Learned a lot—turns out making enchiladas with freshly made tortillas is kind of like making fried rice with fresh rice: the tortillas get too soft and lose their form easily. I managed to figure it out, but I’m going to try stale tortillas next time. I would also use bigger pieces of chicken if I was making this for someone else, but I had leftovers I needed to use up.
The general process was: dip both sides of a tortilla in the red chile sauce, fry in a nonstick pan, roll chicken up inside, place in a saucier, top with more sauce and queso fresco and put the lid on until the steam has melted the cheese.