Enchiladas, Taxco Style (Enchiladas Estilo Taxco)

Average: 4 (1 vote)
30 minutes 12 Servings Print RecipeEmail Recipe


2cupflour, sifted
1 1⁄4teaspoonbaking powder
2largeeggs, separated
1⁄2teaspoonvanilla, or almond or orange extract – optional
1⁄4cupbutter, melted


Sift together the dry ingredients. Stir in the milk and strain the batter. Beat the yolks until thickened and pale yellow. Beat the whites until they stand in peaks. Blend the yolks with the milk and flour and fold in the egg whites and the extract. Heat a bit of shortening about the size of a cherry in a heavy 7-inch skillet and, when very hot, pour in a small amount of batter. Tilt the pan so batter covers the bottom of it. Cook until golden on both sides, turning once. Spread each crêpe with melted butter. Serve very hot. Makes a dozen or so, depending on how thin you can get the batter.


These enchiladas are great filled with your favorite mixture of seafood or creamed chicken.

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