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Folded Enchiladas

Folded Enchiladas are popular Mexican Street food that is very easy to make at home too. Corn tortillas are stuffed with cheese and dipped in homemade enchilada sauce.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 6 Serving


For Enchilada Sauce:

  • 2 tsp olive oil
  • 2 Garlic cloves, finely minced
  • 1 14oz. Tomato puree
  • 1 14oz. tomato sauce
  • 1 cup Vegetable Stock (adjust as per the thickness desired)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Red Chili powder
  • 1 tbsp sugar
  • To taste Salt Pepper
  • 2 tsp Corn Starch, whisked in 3tbsp water

For Folded Enchilada:

  • 8 6" Round Corn Tortilla
  • ¼ cup Grated Cheddar Cheese
  • As needed Sliced Radishes, for garnish
  • As needed Shredded Cabbage, for garnish
  • As needed Sour Crem
  • As needed queso 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.
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