What is it?
Enchiladas sonorenses are homemade corn tortillas, a little thicker than usual, fried and then topped with a red sauce made with chile guajillo and tomato. They are served topped with crumbled cream cheese, cilantro and onion. This dish is best eaten at lunchtime or as a simple dinner, often with family or friends, because you can assemble several at once and everyone can garnish them to their liking.
Origin
This style of enchiladas comes from the state of Sonora, in northern Mexico. The tortilla is prepared differently: it is thicker, sometimes called "gordita", and the sauce is less spicy than in other regions. This is the kind of recipe that circulates in homes, rarely in restaurants. It was influenced by the ease of access to certain local ingredients, such as cream cheese and mild chiles.
Why You'll Love This Recipe
- Simple to prepare : The technique requires few complex steps and the ingredients are easily found, even in Quebec.
- Adaptable : You can vary the filling depending on what you have on hand (cooked chicken, leftover vegetables, etc.).
- Perfect for family cooking : Preparing the tortillas by hand and assembling the enchiladas, it's friendly and enjoys with the kids.
- Easy to store : Tortillas and sauce can be made ahead of time and freeze well.
Key Ingredients
- Thick corn tortillas (gorditas): These absorb the sauce better without falling apart and give a chewy texture.
- Chile guajillo: It is a mild chili pepper, used to give a beautiful red color and a slightly smoky taste to the sauce.
- Cream cheese : Queso fresco or plain feta cheese. It brings a salty touch and balances the sauce.
- Mexican Oregano : Added to the sauce, it gives a unique aroma that is reminiscent of northern Mexican dishes.
Conclusion
It's a perfect dish to discover another way of making enchiladas. Here's how to make sound enchiladas step by step at home.
