Enchiladas Potosinas are corn tortillas infused with a red chile sauce, filled with a delicious filling and topped with yummy toppings.
When you hear the word enchiladas, you probably think of the usual rolled tortillas stuffed with chicken or beef, covered in sauce, and baked until bubbly. But enchiladas potosinas are a whole different vibe. These stand out right away because of their color alone, the beautiful reddish-orange dough is a dead giveaway. They come from the Mexican region of San Luis Potosí, where they originated in the early 1900s and are still considered a staple dish today.
What really sets them apart is the dough itself. Enchiladas potosinas are made from corn dough infused with chile, giving them that bold color and flavor you won't find in other enchiladas. Once you've seen them (or tasted them), you'll instantly know these aren't your typical enchiladas. While they're sometimes considered a type of quesadilla in some regions of Mexico, they're truly unique to San Luis Potosí and stand apart from other regional variations.
Love enchiladas? Try our cheesy beef enchiladas in green sauce.
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What are Enchiladas Potosinas?
Enchiladas potosinas come from the central Mexican state of San Luis Potosí, hence the name of these vibrant enchiladas. However, they are nothing like the enchiladas you're used to, no rolled-up tortillas smothered in sauce here. The real star here is the dough, which is mixed with a guajillo or ancho chile puree, giving the dough a vibrant reddish hue and a slightly smoky flavor. The red color of the masa comes from grinding the dried chiles with the corn. After kneading, the dough is soft and pliable.
To assemble, the uncooked dough is filled, then the tortilla is folded in half over the filling and the edges are pressed to seal it securely while still uncooked. This folding step ensures the filling stays inside during cooking and gives enchiladas potosinas their signature look. The sealed enchiladas are first cooked on a hot comal (or skillet), and then lightly fried until the edges get a little crisp. Inside, you usually find queso fresco topped or mixed in with a simple tomato-jalapeño salsa or a salsa verde. Although fillings and toppings may change depending on the cook or the region, the chile-infused masa is what makes these enchiladas unmistakably potosinas.
The History Behind Enchiladas Potosinas
Like the name suggests, Enchiladas Potosinas come from San Luis Potosí, and their origin story is actually a happy accident.
These enchiladas are credited to a woman named Doña Cristina Jaloma, who would make homemade tortillas to earn extra money for her family. She would regularly take her nixtamalized corn to a local mill to be ground into fresh masa.
One day, when she picked up her masa, she noticed it had a reddish color. When she asked about it, she was told that the mill had just finished grinding dried peppers, and some of that residue had mixed into her dough.
Instead of wasting it, she took the masa home and used it anyway, and it turned out to be a game changer. The peppers didn't ruin the dough at all, instead, they gave it incredible flavor. Her family loved it, and before long, so did her customers. The dish was named ‘Enchiladas Potosinas’ in 1965 by her daughter, Josefina Medellín Jalomo. What started as a simple mistake quickly became one of the most iconic dishes from the region.
Ingredients to Make Enchiladas Potosinas
Red chile sauce
- ancho chile peppers or guajillo peppers
- garlic clove
- salt
- oregano
For the enchiladas
- masa harina (I use the Maseca brand)
- salt
Oil for Frying
- lard (traditionally used for frying to enhance flavor and authenticity; oil can be substituted)
Filling
- crumbled cotija cheese mixed with salsa (the typical filling for Enchiladas Potosinas)
- queso fresco, refried beans or filling of your choice
- sliced jalapeños, banana peppers, serrano peppers (optional for mild to high heat although not traditional)
- your favorite Mexican salsa or try these traditional salsas used: tomato jalapeno salsa, salsa verde green sauce, habanero tomatillo salsa
Toppings
- Mexican crema or sour cream
- shredded lettuce
- chopped cilantro
- sliced white or red onions
- sliced avocado or guacamole
See my recipe card below for a complete list of the ingredients with measurements and instructions.
How to Make Enchiladas Potosinas
Step 1: Prepare the Chile Sauce
Place the peppers in a pot with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes, or until softened.
Discard the water and then transfer the softened peppers to a blender. Add the spices and a bit of fresh water, then blend until completely smooth. Strain the sauce through a wire mesh strainer and set aside.
Step 2: Make the Masa Dough
- Add the masa harina to a medium bowl. Pour in ⅓ cup chile puree, water, and salt.
- Using your hands, knead the dough for about 5 minutes, or until smooth and well combined.
- Divide the dough into 10 equal portions. Roll each portion into a ball. Cover the dough balls with a clean, damp kitchen towel or moistened paper towel to prevent drying.
Step 3: Form the Dough Balls
- Cut a freezer plastic bag down the sides to create two plastic sheets (or use parchment paper). Place one dough ball between the sheets.
- Using a tortilla press, pie plate, or heavy skillet, gently press the ball into a flat disc.
- Add 1 tablespoon of queso freso or bean filling and top with a little salsa to one side of the empanada disc. Repeat the process with the other balls. Note: Cover the enchiladas with a damp kitchen towel or paper towel to prevent them from drying.
Step 4: Cook on a Skillet
- Heat a griddle or skillet over medium heat and add about 1 tablespoon of oil, spreading it evenly.
- Add a few enchiladas at a time and cover the pan. Cook for a few minutes, then flip and cook the other side. This step cooks the enchiladas on a griddle before frying for extra crispiness. Remove from the skillet and repeat with the remaining enchiladas. Remove from the skillet and repeat with the remaining enchiladas.
Step 5: Lightly Fry Until Crisp
- In a separate skillet, add about ½ inch of oil and heat over medium-high heat.
- Shallow fry the enchiladas in batches, cooking on each side until lightly crisp, about 2 minutes on each side. Remove and drain on paper towels.
Step 6: Garnish and Serve
- Top with shredded lettuce, cilantro, sliced onions, avocado, and Mexican crema or sour cream. Serve and enjoy.
Serving Suggestions
Enchiladas Potosinas are a colorful regional dish that truly shines when served with the right toppings and sides. To bring out the best flavors and textures, garnish your enchiladas with a generous drizzle of crema or sour cream, a sprinkle of crumbled queso fresco or cotija cheese, shredded lettuce and a handful of chopped or sliced red or white onions. Fresh cilantro and creamy avocado slices add a burst of freshness and balance the gentle heat from the guajillo chiles in the dough.
For a complete meal, serve your enchiladas alongside refried beans, fluffy Mexican rice, or a medley of roasted vegetables. These sides not only complement the dish but also add extra color and nutrition to your plate. If you want to elevate your presentation, offer additional toppings like pickled onions, or even a few slices of serrano peppers for those who love a little extra kick.
To round out your meal, pair your enchiladas potosinas with a refreshing glass of horchata or a homemade agua fresca, like our agua de plátano or our agua de fresa. Whether you're serving them for a family dinner or a festive gathering, these enchiladas are sure to impress with their vibrant appearance and delicious combination of cheese, chiles, and fresh toppings.
Special Occasions
- In San Luis Potosí and throughout Mexico, Enchiladas Potosinas are often made for special occasions and festive gatherings. Their vibrant color and unique flavor make them a standout dish at family celebrations, holidays like Christmas and Easter, or even just a weekend get-together.
- For a festive twist, try adding shredded chicken or beef to the filling, or top your enchiladas with sliced radishes, pickled onions, or a sprinkle of queso Chihuahua.
- Serve your enchiladas on a colorful platter, surrounded by traditional sides and garnishes, and you'll have a dish that's as beautiful as it is delicious. Whether you're celebrating with friends or family, these enchiladas are sure to bring a taste of San Luis and the spirit of Mexico to your table.
Leftovers and Storage
One of the best things about enchiladas potosinas is how well they keep, making them perfect for meal prep or enjoying later. To store leftovers, let your enchiladas cool completely, then wrap each one individually in plastic wrap or foil. Place them in an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months.
When you're ready to reheat, you have a few options. For the best texture, heat a little oil in a skillet over medium heat and warm the enchiladas until heated through and slightly crisp. You can also reheat in the oven at 350°F (180°C), covered with foil, for 10-15 minutes. If they seem a bit dry, add a splash of sauce or a drizzle of water before reheating to keep them moist.
Leftover Enchiladas Potosinas can also be repurposed into other dishes-try chopping them up for an enchilada casserole or adding them to a hearty tortilla soup. However you enjoy them, these enchiladas are just as delicious the next day!
Expert Tips for the Best Enchiladas Potosinas
- Strain the sauce: Straining the chile puree gives you a smooth dough without large bits of skin throughout your dough.
- Soft dough: Your masa should feel soft and slightly tacky, not dry or crumbly. If it cracks when pressing, add a little water.
- Keep the dough covered: Masa dries out quickly, so always keep your dough balls covered with a damp towel while working.
- Press evenly, not too thin: You want a slightly thick disc so it can hold the filling without tearing. Too thin = breaks easily.
- Don't overfill: It's tempting, but too much filling will make them hard to seal and will open while cooking.
- Undercooking: If the they aren't cooked long enough, they can taste raw. Make sure to cook each enchilada for at least 30 seconds to a minute per side, until they're lightly browned and slightly puffed, before moving on to the next step.
- Cook first, then fry: That initial cook on the skillet helps cook and set the dough. The quick fry at the end gives you that perfect lightly crisp exterior.
- Fry in batches: Don't overcrowd the pan, this keeps the oil temperature steady and helps them crisp up properly.
Recipe FAQ’s
They're made with masa harina mixed with a red chile sauce (usually from dried guajillo chile), then filled with ingredients like queso fresco and salsa, folded, cooked, and lightly fried.
Yes! You can form them ahead and keep them covered with a damp kitchen towel in the fridge for a few hours. Cook and fry them right before serving for the best texture.
That usually means it's too dry. Just add a little water, knead again, and it will become smooth and pliable.
While cheese is traditional, you can also add beans, refried beans, potatoes, or chorizo. It really depends on your preference.
Store them in an airtight container in the fridge for up to 3 days. Reheat on a skillet for the best texture (avoid the microwave if you want to keep them from getting soggy).
Yes! Freeze them after forming (before frying) with parchment between each one. When ready to cook, thaw slightly, then cook and fry as usual.
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📖 Recipe
Enchiladas Potosinas
Ingredients
Red Chile Sauce
- 2 ancho chile peppers or guajillo peppers
rinse, destem and remove seeds - 1 garlic clove
peeled - ½ teaspoon salt
- ½ teaspoon dry oregano
- ½ cup water
For the Masa Harina Dough
- 1½ cups masa harina I use the Maseca brand
- 1 cup warm water
- ⅓ cup red chile sauce
- ½ teaspoon salt
Filling
- 16 ounces refried beans you will not need the whole can
- 1 cup cheese such as queso fresco, monterey jack or oaxaca cheese
- banana peppers or pickled jalapeño peppers (optional)
Salsa
- use preferred salsa
Oil for Frying
- vegetable or corn oil for frying
Toppings
- Mexican crema (Mexican Cream) or sour cream
- chopped cilantro
- shredded lettuce
- chopped tomatoes
- sliced white or red onions
- sliced avocado or guacamole
Instructions
Red Chile Sauce
- Place the peppers in a pot with enough water to cover. Bring to a boil over medium-high heat and cook for 10 minutes, or until softened.
- Discard the water and transfer the softened peppers to a blender. Add the spices and a bit of fresh water, then blend until smooth. Strain the sauce through a wire mesh strainer and set aside.
Masa Dough
- Add the masa harina to a medium bowl. Pour in ⅓ cup chile puree, water, and salt.
- Using your hands, knead the dough for about 5 minutes, or until smooth and well combined.
- Divide the dough into 10 equal portions. Roll each portion into a ball.Cover the dough balls with a clean, damp kitchen towel or moistened paper towel to prevent drying.
Form the Enchilada Discs
- Cut a freezer plastic bag down the sides to create two plastic sheets (or use parchment paper). Place one dough ball between the sheets.
- Using a tortilla press, pie plate, or heavy skillet, gently press the ball into a flat disc.
- Add 1 tablespoon of queso freso or bean filling and top with a little salsa to one side of the empanada disc. Repeat the process with the other balls. Note: Cover the enchiladas with a damp kitchen towel or paper towel to prevent them from drying.
Cook Before Frying
- Heat a skillet over medium heat and add about 1 tablespoon of oil, spreading it evenly.
- Add a few enchiladas at a time and cover the pan. Cook for a few minutes, then flip and cook the other side. Remove from the skillet and repeat with the remaining enchiladas.
Lightly Fry
- In a separate skillet, add about ½ inch of oil and heat over medium-high heat.
- Fry the enchiladas in batches, cooking on each side until lightly crisp, about 2 minutes on each side. Remove and drain on paper towels.
Carnish and Serve
- Top with shredded lettuce, sliced onions, avocado, and Mexican crema or sour cream. Serve and enjoy.
Jordin says
This sounds great! I can’t wait to try out this recipe for my family over the weekend, they are going to love it!
Cathy says
Thanks Jordin!
Bintu | Recipes From A Pantry says
These enchiladas look and sound so delicious and flavourful! Totally need to give them a try!
Cathy says
Thank you Bintu! They are delish!
Alisha says
Love your detailing to the recipe. Looks perfect and very interesting. Awesome filling and amazing toppings. Delicious flavors too.
Cathy says
Thank you Alisha!
Elizabeth says
Oh my goodness this is a fabulous recipe! I’ve never tried anything quite like it before, but it’s now a firm favourite!
Cathy says
That is great to hear Elizabeth! So happy you love them! Me too! 🙂