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Enchiladas Potosinas
Dive into the vibrant flavors of San Luis Potosí with these delectable Enchiladas Potosinas! This traditional Mexican dish features warm, soft corn tortillas filled with a delightful blend of crumbled queso fresco and fresh cilantro, all enveloped in a spicy, homemade tomato sauce. Topped with crisp lettuce and a dollop of creamy sour cream, these enchiladas are a celebration of bold flavors and comforting textures that will transport your taste buds straight to the heart of Mexico. Perfect for family gatherings or a cozy night in, they’re sure to impress anyone who takes a bite!
Ingredients
- Corn tortillas
- 8
- Queso fresco
- 1 cup, crumbled
- Fresh cilantro
- 1/4 cup, chopped
- Vegetable oil
- 2 tablespoons
- Onion
- 1, finely chopped
- Garlic
- 2 cloves, minced
- Tomatoes
- 4, diced
- Jalapeno
- 1, seeded and chopped
- Salt
- 1 teaspoon
- Shredded lettuce
- 1 cup, for topping
- Sour cream
- 1/2 cup, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the diced tomatoes, chopped jalapeno, and salt to the skillet. Cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and the mixture is well combined. Remove from heat and let cool slightly.
- In a separate bowl, combine the crumbled queso fresco with the chopped cilantro. Mix well to incorporate.
- Warm the corn tortillas in a dry skillet or on a griddle until pliable, about 30 seconds on each side.
- Place a spoonful of the tomato sauce in the center of each tortilla, followed by a generous spoonful of the queso fresco mixture. Roll up the tortilla tightly and place seam-side down in a greased baking dish.
- Once all tortillas are filled and arranged in the baking dish, pour the remaining tomato sauce evenly over the top.
- Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted.
- Serve the enchiladas hot, garnished with shredded lettuce and a dollop of sour cream.
Tips
- For a spicier kick, leave some seeds in the jalapeno or add a pinch of cayenne pepper to the tomato sauce.
- Feel free to substitute the queso fresco with shredded Monterey Jack or Chihuahua cheese for a different flavor profile.
- Add cooked shredded chicken or beef into the filling for a heartier meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 320 Fat: 18g Carbs: 30g Protein: 10g Sodium: 450mg Sugar: 4g
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