Enchiladas Potosinas
Crispy corn tortillas filled with shredded meat and cheese, topped with fresh veggies, salsa, and lime. A vibrant, weeknight-friendly Mexican dish.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 8 corn tortillas
- 2 cups shredded cooked chicken or beef
- 1 cup crumbled queso fresco or feta
- 1 cup salsa roja or green salsa
- 2 cups shredded lettuce
- 1 cup diced carrots
- ½ cup sliced red onion
- 4 lime wedges
Instructions
- 1
Warm the 8 corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side. Keep them covered with a towel.
- 2
Fill each tortilla with 1/4 cup of the 2 cups shredded meat and 2 tbsp of the 1 cup crumbled cheese. Roll tightly and place seam-side down in a baking dish.
- 3
Pour the 1 cup salsa over the rolled tortillas, spreading to coat. Bake at 375°F until hot and bubbly, about 15 minutes, or until the edges are slightly crisp.
- 4
Top the hot enchiladas with the 2 cups shredded lettuce, 1 cup diced carrots, and 1/2 cup sliced red onion. Sprinkle with the remaining crumbled cheese.
- 5
Serve with the 4 lime wedges on the side for squeezing over the top. Add sliced jalapeño or extra salsa if you like.
- 6
Enjoy warm, with a fork and knife or rolled up in a tortilla.
Tools you’ll need
- skillet
- baking dish
- oven
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