Street Style Skillet Enchiladas with New Mexico Red Chile Sauce
Elevate your dinner experience with these Street Style Skillet Enchiladas featuring a vibrant New Mexico Red Chile Sauce. This dish captures the essence of traditional Mexican street food, offering a medley of flavors that come together in a quick and easy skillet meal. Crispy corn tortillas are lovingly filled with fresh vegetables and topped with a rich, spicy sauce that will leave everyone craving more. Perfect for casual weeknight meals or festive gatherings, these enchiladas are not only delicious but also customizable to suit your palate. Get ready to impress family and friends with this delightful dish!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1 cup New Mexico Red Chile Sauce
- 1/4 cup crumbled Mexican queso cheese (Cotija or queso anejo)
- 3 leaves Romaine lettuce, sliced
- 1 tablespoon cider vinegar
- 4 radishes, thinly sliced
- 1/4 cup sweet onion, finely chopped
- 3 tablespoons cilantro, chopped
- 1 jalapeno pepper, thinly sliced (optional for heat)
- 2 medium zucchini, cut into matchsticks
- 10 small corn tortillas
Instructions
- Prepare the red chile sauce ahead of time.
- Slice and chop all toppings including lettuce, radishes, onion, cilantro, jalapeno, and zucchini.
- Heat oil in a non-stick skillet over medium-high heat; fry zucchini until tender.
- Preheat your oven to 220°F (104°C).
- Dip each tortilla in red chile sauce and fry briefly on each side until warm but still pliable.
- Assemble by folding tortillas slightly overlapping on warm plates.
- Top with zucchini sticks and remaining garnishes before serving.
Nutrition
- Serving Size: 2 enchiladas (approximately 240g)
- Calories: 365
- Sugar: 3g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 30mg