Enchiladas Potosinas Recipe
Four enchiladas stuffed with your choice of shredded chicken, shredded beef, or cheese, covered with red sauce, cotija cheese, sauteed onions carrots, potatoes, lettuce and sour cream
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Ingredients
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Enchilada Filling and Toppings
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat 1 tablespoon of oil over medium heat. Add chopped onions and sauté until translucent. Add shredded chicken, beef, or cheese and cook until heated through. Season with salt to taste. Set aside.
- 2
Prepare the Vegetables
In another pot, heat 1 tablespoon of oil. Add diced carrots and potatoes, and sauté until they are tender. Season with salt to taste. Set aside.
- 3
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Take a corn tortilla, add a portion of the filling and a portion of the sautéed vegetables, roll it up and place in a baking dish. Repeat with remaining tortillas.
- 4
Add Sauce and Cheese
Pour the red enchilada sauce over the assembled enchiladas, ensuring they are well covered. Sprinkle cotija cheese on top.
- 5
- 6
Serve
Remove from the oven and let cool slightly. Serve with shredded lettuce and sour cream on top.
