When you order enchiladas in Mexico you will get tortillas covered in chili sauce, filled with chicken (or beef, or beans...) and topped with some cream and cheese. There are tons of varieties.
But traditionally, enchiladas had no filling. Tortillas were simply dipped in the chili sauce and served. That is how I like enchiladas the best as well. Fillings are good, but a good corn tortilla with a chili sauce is awesome.
It has to be corn tortillas though, they are a perfect match for a simple chili salsa. Wheat tortillas do not have much taste so they are more suitable for filled enchiladas.
I also top enchiladas with goats sour cream and goats fresh cheese. Not very traditional but oh so delicious.
8 corn tortillas, warm
500 gr fresh tomatoes
1 small coarsely chopped onion
1 garlic clove
5 serrano chilies (or more)
salt and pepper
fresh chopped coriander
2 tbsp goats sour cream mixed with some milk
2 tbsp goats fresh cheese
some fresh coriander
Put the whole tomatoes, chopped onion, peeled garlic clove, and whole chilies in a sauce pan. Cover with water and cook for about 15 minutes. When done drain the water, take away the tomato skin, clean chilies and chop everything (or use food processor). Add coriander, salt and pepper.
Dip warm tortillas in the chili salsa, fold each tortilla in half, put a spoon of salsa inside and place on a plate. Spoon some more salsa over and top with sour cream, fresh cheese and coriander. Serve immediately.