Folded Enchiladas

October 7, 2014

Most Enchiladas are an elaborate affair and stuffed with some type of slow cooked meat, for example these 3-hour Beef Enchiladas that I made a few years ago.  Today’s folded enchiladas are intended as a simple side-dish. In this case, I made them as part of my big-Mexican meal. They come together in about 1/2 hour with very little effort, and are cooked mostly in the microwave. Given the minimal effort, I was surprised that they were so popular at my dinner table; even my picky-eating-son was happy with them. Overall, I would rate them 3-1/2 stars; an excellent side-dish that will compliment most Mexican meals.

Folded enchiladas

Folded enchiladas


  1. My supermarket doesn’t reliably sell Queso Fresco, so I substituted Monterrey Jack. Obviously a much different flavor, but not a big deal given that this was just a side-dish.
  2. Step 4 of the recipe calls for an 8″ square, Pyrex baking dish. Because my rectangular Pyrex casserole dish won’t fit in my microwave oven, I used a round Pyrex pie plate. Nobody noticed anything unusual.
  3. The guajillos stained the soft-rubber lid of my blender. Even after soaking in soapy water for a week, I am still unable to get it clean.
  4. In addition to the sauce for this recipe, I made a very similar (but slightly different) Red Chili Sauce. There was so much leftover sauce (both kinds) that there is no need to make two recipes. If you are making Enchiladas, then just make the Enchilada sauce. Otherwise, just make the Red Chili Sauce.

Rating: 3-1/2 stars.
Cost: $2.50.
How much work? Low/Medium.
How big of a mess?  Medium.
Start time 4:30 PM. Dinner time 5:00 PM.

The Cook’s Illustrated original recipe is here. The recipe as I cooked it today is as follows:

2/3 ounce dried guajillo chiles
8-oz can tomato sauce
1 cup chicken broth
1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
1 teaspoon white vinegar
1/4 teaspoon ground cumin
12 (6″) soft corn tortillas
Vegetable oil spray
1 small onion
2 ounces queso fresco, crumbled (1/2 cup)

  1. Put a 10″ non-stick skillet over a medium-high burner. Wipe guajillos clean and toast them for 1 to 2 minutes per side until soft and fragrant. Move to a plate and allow to cool until you are able to handle. Remove the stems and seeds, and rip into pieces. Put in blender and process for 60 to 90 seconds until finely ground, scraping down the sides as required.
  2. Add tomato sauce, 1 cup broth, 1 tablespoon vegetable oil, garlic, 1 teaspoon vinegar, and 1 teaspoon cumin to blender and process for 60 to 90 seconds until very smooth. Scrape down the sides of blender a few times. Taste and adjust salt.
  3. Spray both sides of tortillas with oil spray and stack on plate. Microwave, covered, until softened and warm, 60 to 90 seconds.
  4. Put 1 cup enchilada sauce in large bowl, then working with 1 tortilla at a time, dip into sauce and coat both sides, fold into quarters, and arrange in 8″ square baking dish (enchiladas will overlap slightly in dish). I had to use a round pie plate
  5. Finely chop your onion and crumble the queso fresco.
  6. When ready to serve, pour the remaining sauce evenly over enchiladas. Microwave for 3 to 5 minutes until hot throughout. Sprinkle evenly with onion and queso fresco. Serve.

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