Our Recipes

Street Enchiladas

  • Yield: 4 servings
  • Prep Time:20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


  • 16 Frescados Yellow Corn Tortillas
  • 28 oz red enchilada sauce
  • 3/4 cup beef broth
  • 1 tbsp honey
  • 3 cups shredded chicken or pork
  • 1 cup crumbled queso fresco
  • 1 cup chopped cilantro
  • 1 cup chopped onion
  • oil for frying
  • lime and avocado for serving


In a saucepan, combine enchilada sauce, broth and honey. Bring to a simmer for 20 minutes, or until sauce thickens.

In a skillet, add enough oil to cover bottom of pan and bring to medium heat.

One at a time, carefully dip tortillas into enchilada sauce, covering both sides. Place tortilla into skillet and fry both sides to sear the sauce to the tortilla. Tortillas are tender, handle with care.

Fill tortillas with shredded meat then sprinkle cheese, cilantro and onion on top. Line cast iron pan with enchiladas (filled like tacos) and drizzle with any remaining enchilada sauce and toppings.

Bake at 350 degrees F for 8-10 minutes to make edges of tortillas crispy.

Serve immediately.