Mexican Enchiladas


(1 vote) 1 1

After dipping tortillas in red sauce and frying up in grease after stuffing with meat and potatoes they will have a red color that will tantalize and tingle your tongue with zesty flavor. The hotter the sauce the zestier the tingle. Enjoy.

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phoenix, az

Serving Size / Yield

8 servings


  • 2 lb. hamburger
  • 5 dried chili pods
  • 5 lg. potatoes
  • 3 lg. tomatoes
  • 5 dried chili pods
  • 5 jalapeno peppers
  • 6-8 tomatillos (green tomatoes)
  • 10 flour tortillas
  • 1 C. oil
  • For guacamole and toppings:
  • 1 onion
  • 4 avocadoes
  • 2 med. tomatoes
  • 1 head lettuce
  • garlic salt
  • 1 pkg. cheese
  • 1 jar Picante sauce
  • 1 can black olives
  • 1 16-oz. container sour cream

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Brown hamburger, drain off grease. While hamburger is browning over medium heat, bring large tomatoes, dried chili pods, jalapenos and tomatillos to boil in a pot. Let boil for 15 minutes. Blend in blender on liquify. Pour into large bowl. Boil potatoes until fork easily goes in. Peel and quarter then dice up potatoes. In skillet, heat oil over low to low-medium heat. Dip tortilla into sauce then place flat in skillet. Put one large spoon full of hamburger and potatoes, about small handful of potatoes, into center of tortillas. Fold in half. Flip fry on each side about 30 seconds. When done, lift out of skillet to put on plate and drain off oil.

Guacamole: dice up onion and tomatoes. Peel and mash avocadoes. Stir in half cup of tomatoes and onion. Stir in garlic salt to taste. Place as many enchiladas on plate as desired and top with sour cream, guacamole, lettuce, black olives, diced onion, diced tomatoes, cheese, and salsa.

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