Enchiladas Potosinas

5 from 6 votes

Enchiladas Potosinas are corn tortillas infused with a red chile sauce, filled with a delicious filling and topped with yummy toppings.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Side Dish, Vegetarian

Cuisine: Mexican

Servings: enchiladas

Calories: 105kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Dough: Your masa should feel soft and slightly tacky, not dry or crumbly. If it cracks when pressing, add a little water. Test the dough by taking a small amount and forming it into a small ball, press down with your finger, if the edges crack, the dough is too dry. If the dough sticks to your skin, it means it’s too wet. Adjust by adding a little more masa harina, one tablespoon at a time until the dough feels smooth and pliable.

Keep the dough covered: Masa dries out quickly, so always keep your dough balls covered with a damp towel while working.

Filling: While cheese is traditional, you can also add beans, refried beans, potatoes, or chorizo. Other cheeses you can use: Oaxaca, quesillo, or Chihuahua. Just keep in mind sometimes these cheeses can ooze out a bit while cooking, making the enchiladas a little messy, but extra tasty!

Salsa Suggestions: tomato jalapeno salsa, green sauce (salsa verde), habanero tomatillo salsa

Frying: Avoid overcrowding the pan when frying, as it lowers the oil temperature. This can cause the enchiladas to absorb too much oil, making them greasy and soggy.

Make Ahead: Assemble the enchiladas and cook them on the skillet. Fry them just before serving to get the best texture and a lightly crispy exterior.

Storing: 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).

Freezing: Freeze them after forming (before frying) with parchment between each one. When ready to cook, thaw slightly, then cook and fry as usual.

Nutrition