Description
Savor the authentic flavors of Enchiladas Michoacanas, a Michoacán classic with smoky chile sauce, queso fresco, and crispy vegetables.
Ingredients
- 6-8 chiles guajillos (dried, stems and seeds removed)
- 2-3 chiles de árbol (optional, for extra heat)
- 3 Roma tomatoes (ripe and flavorful)
- 1 small onion, quartered
- 2-3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon oreganoSalt, to taste
- 12 corn tortillas
- 1/4 cup vegetable oil (for frying)
- 1 medium white potato, peeled and diced
- 1 medium carrot, peeled and sliced
- 1 cup queso fresco (or a vegan crumbly cheese substitute)
- Pickled jalapeños or pickled serrano peppers, sliced (for garnish)
- Shredded lettuce or cabbage
- Mexican crema or vegan sour cream alternative
- Additional queso fresco for sprinkling
Instructions
Add the chopped potatoes and carrots to a pot, covering them with water. Sprinkle in a pinch of salt and bring the pot to a simmer. Cook until the vegetables are fork-tender, then drain and set them aside. (Pro tip: Don’t overcook them—you’ll want them to hold their shape for the final sauté!)
Prepare the Cheese Filling:
In a mixing bowl, combine the crumbled queso fresco and finely chopped onion. Give it a good stir and set it aside. This mix will be the creamy, tangy filling that brings the enchiladas to life.
Heat a few tablespoons of vegetable oil in a medium skillet over medium heat. While the oil heats, dip one tortilla into the enchilada salsa, ensuring it’s well-coated. Carefully place the tortilla in the hot oil and fry for about 2 minutes on one side, then flip and cook for another minute. (Be careful—the oil might splatter a little!)
Transfer the fried tortilla to a plate and spoon a generous tablespoon of the cheese mixture down the center. Next, fold the tortilla into a half-moon shape or roll it up, depending on your preference. Then, repeat the process with the remaining tortillas, adding more oil to the skillet as needed.
Once all the enchiladas are ready, toss the cooked potatoes and carrots into the skillet. Sauté them until they’re golden and slightly crispy. This step adds texture and a boost of flavor to the dish.
Arrange about three enchiladas on each plate. Top them with the crispy potatoes and carrots, then drizzle with a generous spoonful of crema. Finish with a sprinkle of chopped lettuce, a few slices of pickled jalapeño, and an extra handful of crumbled queso fresco if you’re feeling fan
Notes
- For spicier enchiladas, increase the amount of chiles de árbol.
- Vegan cheese works great for a plant-based version.
- Serve with sides like Mexican rice or refried beans for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Enchiladas Michoacanas, Mexican enchiladas recipe, guajillo sauce enchiladas, Michoacán-style enchiladas