20-Min Enchiladas Potosinas with Three Salsas
Crispy corn tortillas stuffed with melted Oaxaca cheese and topped with tangy salsa verde, spicy salsa roja, and a drizzle of hot sauce. Served with fresh lime wedges for a restaurant-quality meal in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 16g
Ingredients
- 8 count corn tortillas
- 8 oz Oaxaca cheese (or fresh mozzarella), sliced into strips
- 1 cup salsa verde
- 1 cup salsa roja
- 2 tbsp hot sauce (like Tabasco or habanero)
- ½ cup vegetable oil for frying
- 2 count limes, cut into wedges
- ¼ cup fresh cilantro (optional, for garnish)
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 2
Quickly dip each tortilla in oil until soft and pliable, 10–15 seconds per side.
- 3
Lay tortilla on a plate, fill with one cheese strip, roll tightly, and place seam-side down on a serving platter.
- 4
Repeat with remaining tortillas and cheese until all eight enchiladas are rolled.
- 5
Pour salsa verde over enchiladas, then drizzle salsa roja and hot sauce across the top in stripes.
- 6
Serve immediately with lime wedges and cilantro on the side for squeezing and garnishing.
Tools you’ll need
- 12-inch skillet
- instant-read thermometer (optional, for oil temperature)
- tongs or fork for dipping
- cutting board
- chef's knife
- serving platter
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