Enchiladas Potosinas are corn tortillas infused with a red chile sauce, filled with a delicious filling and topped with yummy toppings.
Red Chile Sauce Added to the Masa Dough
- 1-2 ancho chile peppers or guajillo peppers
destem and remove seeds
- 1 garlic clove
- ½ tsp salt
- ½ tsp dry oregano
- ½ cup water
- 1½ cups masa harina (I use the Maseca brand)
- 1 cup warm water
- ⅓ cup red chile sauce
- ½ tsp salt
- 16 oz refried beans
you will not need the whole can
- ½ onion chopped
- cheese such as queso fresco, monterey jack or oaxaca cheese
- jalapeño pepper (optional)
seeded and chopped
- Mexican crema (Mexican Cream) or sour cream
- shredded lettuce
- chopped tomatoes
- sliced white or red onions
- sliced avocado or guacamole
Red Chile Sauce
Place peppers in a pot with enough water to cover and boil for 10 minutes over medium high heat to soften.Discard the water from the pot. Add the peppers to a blender with spices and water. Blend until smooth and a puree forms. Set aside.Note: If you see pepper specs in your puree and would like to remove them, simply strain sauce through a wire mesh strainer. I normally just leave them in.
Filling for Enchiladas
Add a tablespoon of oil to a skillet or pot and saute onions over medium heat until onions are translucent.
If using jalapeño, add now and cook until softened.
Add refried beans and stir. Heat until beans are just warm through. Set aside.
Add the masa harina to a medium sized bowl.
Add the chile puree, water and salt to masa.Using your hands, knead the dough for about 5 minutes until the dough is smooth. Form dough into a large ball and then into 10 smaller equal sized dough balls.Cover the dough balls with a clean moistened kitchen towel or moistened paper towel to prevent them from drying.
Take a ziploc bag and using scissors cut down both vertical sides so you have to flaps but still connected at the middle or simply cut all sides so you have two pieces.
Place one ball at a time in between the ziploc bag sheets. Using a tortilla press, pie bowl or heavy skillet, press down on dough ball gently to form a disc.Note: If you didn't strained your chile puree you may see pepper specs in the dough, which is completely fine.
NOTE: To fill the enchiladas, you have two options..... You can either flatten and form one disc at a time, add filling (and cheese) and immediately add to a skillet to cook.Or you can do as I do and flatten all dough balls into discs, add filling, wrap in parchment pieces (cut into squares), and then cook enchiladas when they are all ready. Fold enchiladas over to form half moons and seal by pressing down gently at the edges.Cover with a moist clean kitchen towel or use parchment paper. Once all enchiladas are formed, heat a skillet over medium heat.Add a tablespoon of oil and spread on pan. Add a few enchiladas at a time and cover pan. Cook for a few minutes.Lift lid and turn enchiladas over and cook on the other side. Remove enchiladas from skillet.Continue to cook the rest of the enchiladas. When you are ready to eat the enchiladas, add about half an inch of oil to a skillet and heat oil over medium high heat. Add a few enchiladas at a time and crisp on each side.Remove from skillet and drain on paper towels.
Top enchiladas with shredded lettuce, chopped tomatoes, sliced onions, avocado slices and Mexican creme or sour cream. Enjoy!
Serving: 5g | Calories: 495kcal | Carbohydrates: 186g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Sodium: 4951mg | Potassium: 530mg | Fiber: 31g | Sugar: 14g | Vitamin A: 742IU | Vitamin C: 5mg | Calcium: 395mg | Iron: 17mg