We're going to devote this entire Module to some authentic Enchilada recipes. Nice!
These are some of the most rewarding recipes in the Course and they're perfect for weeknight meals -- setting a dish of piping hot enchiladas on the kitchen table is one of the easiest ways to introduce your family and friends to some real deal Mexican flavors.
And now that you've had a glimpse of the technique in the Ancho Enchiladas recipe from the previous Module, we're going to take that knowledge and add some authentic flavor combos to your enchiladas arsenal.
Keep in mind that you can get creative with the protein source. I've found that chicken is the most user friendly filling for the enchiladas so most of these recipes will feature pollo, but you can easily make these vegetarian or use another protein source of your choice.
Don't forget that one of the keys to making enchiladas at home is getting the tortillas pliable before rolling them. If you use tortillas straight out of the pack most likely you'll have a hard time getting them to roll. I find it's easiest to cover the tortillas in damp paper towels and microwave them for 60 seconds or so.
You can also put them in some foil and plop them in the oven for a few minutes, or you could flash fry them in some hot oil for 5-10 seconds.
Okay, first up we're going to make enchiladas using ingredients you probably already have on hand: Easy Red Sauce Enchiladas.