Crispy Cheese Enchiladas Potosinas
Fried corn tortillas stuffed with melted cheese and topped with a silky red chile sauce—a Potosí classic that comes together in 20 minutes. Serve with refried black beans and mushrooms for a complete, indulgent dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 22g
Ingredients
- 6 count corn tortillas
- 1.5 cups oaxaca cheese (or fresh mozzarella)
- 4 count dried guajillo chiles
- ½ count white onion, roughly chopped
- ½ cup vegetable oil for frying
- 1 cup chicken or vegetable broth
- 2 cups fresh mushrooms, sliced
Instructions
- 1
Toast guajillo chiles in a dry skillet over medium heat for 1 minute until fragrant, then soak in hot broth for 5 minutes.
- 2
Blend soaked chiles with onion, 1/2 cup of the soaking broth, salt, and pepper until smooth; strain through a fine sieve.
- 3
Heat oil in a 12-inch skillet over medium-high until shimmering; working quickly, dip each tortilla in oil for 10 seconds per side until pliable but not crispy.
- 4
Fill each tortilla with a handful of cheese, roll tightly, and place seam-side down on a plate.
- 5
Pour chile sauce into the same skillet, then carefully slide in the rolled enchiladas and simmer for 3 minutes until sauce clings.
- 6
In a separate skillet, sauté mushrooms in a pinch of salt over high heat until golden, about 4 minutes; serve alongside the hot enchiladas.
Tools you’ll need
- 12-inch skillet
- second 10-inch skillet
- blender or food processor
- fine-mesh sieve
- tongs
- slotted spoon
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