Time Traveling Table

These enchiladas were so bomb. Every enchilada I’ve ever made at home has been casserole style, so when I started researching enchiladas from 1910 Mexico, I honestly had no idea there was another way to make them. It turns out there was, and my whole family absolutely loved them.

The first thing we noticed was how fresh they tasted. The smoky chile sauce, tender chicken, queso fresco, crema, and onions all worked together beautifully. They felt rich and satisfying without being heavy. We all ate until we were full, but nobody walked away feeling weighed down afterward. Somehow these just felt better.

By 1910, enchiladas were already a well-established part of central Mexican cuisine. Chicken-filled enchiladas were more common among middle-class households, while more modest families often relied on cheese, potato, or bean fillings. Unlike many modern versions, enchiladas were typically prepared fresh and served immediately rather than baked as a casserole. The combination of corn tortillas, chile sauce, chicken, and dairy garnishes created a meal that was both practical and celebratory.

After making them this way, I completely understand why they’ve remained popular for generations. Sometimes the older version really is worth revisiting.

Yield: 18 enchiladas (serves 6–8)

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Ingredients

For the Chicken

• 1.3–1.8 kg bone-in chicken (3–4 lb)
• 2.5 L water (10 cups)
• 1 medium white onion, halved
• 4 garlic cloves
• 2 bay leaves (optional)
• 10 g salt (2 tsp)

For the Red Chile Sauce

• 8 dried guajillo chiles
• 2 dried ancho chiles
• 680 g Roma tomatoes (about 6 medium tomatoes)
• 1 medium white onion
• 3 garlic cloves
• 30 ml manteca (lard) (2 tbsp)
• 10–15 g salt (2–3 tsp), to taste
• 475–710 ml reserved chicken broth (2–3 cups)

For the Tortillas

• 18 corn tortillas
• 180–240 ml manteca (lard) (¾–1 cup), for frying

Garnishes

• 200 g queso fresco, crumbled (7 oz)
• 240 ml Mexican crema (1 cup)
• 1–2 white onions, finely sliced

Instructions

1. Place the chicken, water, onion, garlic, bay leaves, and salt in a large pot.
2. Bring to a boil, then reduce to a gentle simmer. Cook for 45–60 minutes, or until the chicken is tender and easily pulls from the bone.
3. Remove the chicken from the broth and allow it to cool slightly. Shred the meat and set aside. Reserve the cooking broth.
4. Remove the stems and seeds from the guajillo and ancho chiles.
5. Toast the chiles on a dry comal, cast iron skillet, or heavy pan for a few seconds per side. Be careful not to burn them.
6. Place the toasted chiles in a bowl and cover with hot broth. Soak for 15–20 minutes until softened.
7. Roast the tomatoes, onion, and garlic on a comal or skillet until blistered and softened.
8. Transfer the soaked chiles, roasted vegetables, salt, and 475–710 ml (2–3 cups) reserved broth to a blender. Blend until smooth.
9. For a smoother sauce, strain through a fine mesh sieve.
10. Heat 30 ml (2 tbsp) manteca (lard) in a large saucepan or pot.
11. Add the chile sauce and cook for 10–15 minutes, stirring occasionally. Taste and adjust salt as needed.
12. Heat the remaining manteca (lard) in a skillet over medium heat.
13. Quickly fry each tortilla for 5–10 seconds per side. The tortillas should become soft and pliable, not crisp.
14. Dip each tortilla into the warm chile sauce.
15. Fill with a small amount of shredded chicken and fold or roll.
16. Arrange the enchiladas on a serving platter.
17. Spoon additional sauce over the top.
18. Garnish with queso fresco, crema, sliced onion, and lettuce if using.
19. Serve immediately.