Folded Enchiladas are popular Mexican Street food that is very easy to make at home too.
So here we are, the final week of April and the last week for our month long mega marathon. This week I’m going to ‘Explore the flavors’ of Street food from around the world. I am starting the week with these Folded Enchilada aka Street Enchilada from Mexico.We love Mexican food in our house and I’m always looking for new recipes to try from that cuisine. So while looking for street food, I came across these delicious looking folded enchilada. These are mini versions of traditional baked enchiladas. They are quick and easy to make and are great to make even on a week day.
Traditional enchilada are quite a production to make. You have to make the filling, enchilada sauce and then assemble the casserole for baking. But these folded enchilada are not as involved. You still have to make enchilada sauce, but if you don’t want to spend that much time, then just get some store bought sauce.Typically soaked dried chilies and tomatoes are used to make enchilada sauce. But the recipe I used today is from a my friend. She makes a big batch of this sauce and makes excellent enchilada for a crowd. This recipe is not traditional, but easy to put together with ingredients you have on hand. You can store the prepared sauce in the fridge for up to a week and make enchilada whenever you want.
Street style Enchilada or Folded Enchilada are made with corn tortilla that are dipped in enchilada sauce and then filled with cheese, some times meat and folded over like a taco. You can stuff them with refried beans or grilled veggies, but I kept it simple and just used cheese. Both my kids loved these enchilada and I think I would probably make these more than the regular ones in the future 🙂
1cupVegetable Stock (adjust as per the thickness desired)
1tspRed Chili powder
To tasteSalt Pepper
2tspCorn Starch, whisked in 3tbsp water
For Folded Enchilada:
86" Round Corn Tortilla
¼cupGrated Cheddar Cheese
As neededSliced Radishes, for garnish
As neededShredded Cabbage, for garnish
As neededSour Crem
As neededqueso fresco
Make Enchilada Sauce:
Heat oil in a saucepan, add the garlic and cook till fragrant about 30 seconds.
Add the tomato puree, tomato sauce, vegetable stock, ground cumin, ground coriander, red chili powder, sugar, salt and pepper. Mix well and bring the mixture to a boil on medium flame.
Lower the heat and simmer for 4~6 minutes.
Stir in the corn starch slurry into the mixture and boil till the mixture thickens slightly. Taste and adjust the seasoning accordingly. This enchilada sauce can be made up to 3 days in advance and stored in the refrigerator.
Make Folded Enchilada:
Heat a medium size skillet on medium-low flame; add about ¼ cup of enchilada sauce and place the corn tortilla in it. Flip the tortilla and top with cheese on one quarter of the tortilla. Fold over the cheese and fold again in half. Press lightly on the tortilla to melt the cheese. Once the cheese is melted, take it out of the pan and repeat with the other tortilla.
Serve right away topped with radish, cabbage, sauce cream and queso fresco.