Not only is the Mexican city of Jalisco home to these spicy enchiladas but it’s also renowned for its tequila and mariachi bands. This western Mexico city has abundant waters and fertile land, so there’s no shortage of Mexican staples like fish, game, corn, tomatoes, chili peppers, and beans.
These enchiladas are bold and spicy. They’re made with chili salsa. If you want to add other ingredients, you could consider cooked beef, chicken or even beans and cheese. Make sure you lightly fry the tortillas before assembling the enchiladas so they hold their texture in the sauce.
Enchiladas Jaliscienses are usually made with corn tortillas but if they aren’t your thing, you can sub flour ones easily enough. You can also pick and choose what kinds of chili peppers you want to use. They’re a key ingredient in the recipe but you can use other varieties if you wish.
Why You’ll Love the Recipe
This recipe is perfect if you love cooking with chilies and you are excited about trying an authentic recipe from Mexico’s Jalisco area.
How to Serve It
Enjoy these as an appetizer or pair them with a couple of sides as the main dish.
Want to save this recipe?
Can You Make Them Ahead?
These are so much better served fresh.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Another way to serve these is to dip the tortilla in the sauce and then fry it and then fill. You can also use different kinds of cheese or chilies to personalize these.
Jalisco, on the western coast of Mexico, is home to some delicious cuisine as well as tequila and mariachi bands and dancing. Spoil yourself with these delicious Jalisco style enchiladas.
Enchiladas Jaliscienses
Ingredients
- 12 corn tortillas
- 1 finely chopped onion
- 1 cup crumbled queso fresco queso blanco or cotija cheese
- 1 teaspoon dried oregano
- Oil for frying
FOR THE SALSA:
- 5 or 6 guajillo or mirasol chili peppers
- 3 Japanese or arbol chili peppers
- Pinch of dried oregano
- 3 or 4 garlic cloves
- Salt to taste
- ½ teaspoon chicken bouillon powder optional
Instructions
- Discard the stalks, seeds and membrane from the chilies and soak in hot water for a few minutes.
- Now put the chilies in a blender with the garlic, salt, oregano, ½ cup water and some chicken bouillon powder if using.
- Blend until smooth.
- Heat the oil in a pan and add the chili mixture.
- Simmer for about 8 minutes and then let it cool.
- Mix ¾ of the cheese with the onion and oregano.
- Heat the oil in a pan and fry the tortillas lightly. Drain on paper towels.
- Dip a tortilla into the sauce
- Then stuff with the cheese mixture and roll up.
- Repeat with the rest, then top with more cheese and serve.
- Enjoy!
