Enchiladas salvadoreñas

You enchiladas salvadoreñas make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream. The BBC is not responsible for the content of external sites.

Read about our approach to external linking. Qu’est-ce qu’on mange ce soir ? Pour des milliers de cocktails : 1001cocktails. Chelsie Kenyon, author of “Knack Mexican Cooking,” is a former freelance writer and recipe developer with more than 10 years’ experience in Mexican cuisine. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In their simplest form, enchiladas are simply corn tortillas dipped in a chile sauce and then eaten with a fork.

You can make your own sauce—they’re typically red or green—or buy a good jarred one. This recipe uses a jarred sauce, which makes for a relatively quick weeknight recipe. Pour 1 cup of oil into a medium-sized saucepan and heat until it’s hot, but not sizzling. You want to warm the tortillas in the oil, not fry them. Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable.