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Mexican Enchiladas Potosinas Recipe

Mexican Enchiladas Potosinas Recipe

Enchiladas Potocinas are a type of enchilada from Mexico. While there isn’t a set list of ingredients, most fillings consist of salsa, queso fresco and vegetables like avocado. The filling is wrapped in a corn tortilla. The enchilada is then fried before serving with garnishes and sides such as rice and beans.

There are several characteristics unique to enchiladas potosinas. Unlike traditional enchiladas that have a rolled cylinder-like shape, enchiladas potocinas are folded in half, what mostly sets them apart from other similar looking Mexcian foods like the taco, quesadilla and empanada are the dough and how they are cooked.

The deep red color of the tortilla is attained by adding red pepper puree to the flour during the dough mixing process. The tortillas are cooked twice, once before filling where they are cooked on a hot griddle or comal and then once filled they are fried before serving. Enchiladas potocinas are made with corn, not wheat.

Enchilada potocinas fillings, serving sauce, the type of cheese, amount of meat and vegetables used vary greatly since each region make it their own way but its appearance remains mostly the same.

Origin & Cultural Significance

The exact part of Mexico where enchiladas potosinas originated is unknown. The most common theory is that it came from the San Luis Potosi region of Mexico and that its red tortilla was created by accident when chillis were left over in a mill that would later be used to process corn for tortillas. The other theory is that it came from Puebla in Mexico, the birthplace of several other popular dishes.

Enchiladas potosinas with guacamole

Mexican Enchiladas Potosinas Recipe

Yield: 12 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Enchiladas Potocinas are a type of enchilada from Mexico. While there isn’t a set list of ingredients, most fillings consist of salsa, queso fresco and vegetables like avocado.



  • Tomatillos - 3 ½ oz.
  • Serrano peppers - 2
  • Garlic clove (small) - 1
  • White Onion (sliced) - ¼ cup
  • Vegetable oil - 1 tbsp
  • Queso Fresco (crumbled) - 5 ½ oz.
  • Salt - to taste

Tortilla dough

  • Masa-harina - 1 ½ cups
  • Warm water - 1 cup
  • Large ancho pepper (seeds and veins removed) - 1
  • Salt - to taste
  • Vegetable oil (for frying) - ½ cup
  • White onion (chopped) - ½
  • Queso Fresco (crumbled) - ½ cup
  • Mexican cream or sour cream - ¼ cup



  1. Roast the tomatillos, onion, garlic, and serrano peppers on a griddle over medium high heat.
  2. Rotate them while roasting to make sure they have roasted evenly.
  3. Make the salsa by placing the roasted tomatillos, serrano pepper, onion, peeled garlic and ¼ cup of water in the blender and blend coarsely.
  4. Heat a tablespoon of oil in a small frying pan and fry the salsa on medium heat.
  5. Cook for about 6-8 minutes and season with salt.
  6. Allow the salsa to cool.
  7. Once it has cooled, gently mix in the crumbled queso fresco and set aside.


  1. Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.
  2. Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree .
  3. Mix 1 ½ cups of masa-harina with the 4 tablespoons of ancho pepper mixture, plus ¾ cup of water and salt into a soft dough.
  4. If the dough looks dry, add more water as needed.
  5. Knead the dough for at least 5 minutes.
  6. Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.
  7. Press one small ball of dough between the two plastic sheets using a tortilla press to form a circle.
  8. Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal. If it is too hot, use the tip of a spoon to press the edges.
  9. Cook for about 30 seconds and then quickly turn it over to cook on the other side for another 30 seconds.
  10. Remove the enchilada and set it aside. Keep forming and cooking the rest of the enchiladas.
  11. Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each one on both sides.
  12. Garnish with Mexican cream, crumbled queso fresco, and chopped white onion. Serve
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 16mgSodium: 236mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 5g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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