Morelia-Style Enchiladas

Brenda Villagomez
Morelia-style enchiladas, known as enchiladas placeras, are a traditional dish from the Mexican state of Michoacán. Prepared by dipping fried tortillas in guajillo sauce and stuffing them with añejo cheese, enchiladas morelianas are served with potatoes, carrots, and a piece of chicken cooked in the same fiery guajillo sauce. Have you tried them?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water, for cooking the potatoes and carrots
  • 1 teaspoon salt, for cooking the potatoes and carrots
  • 2 potatoes, peeled, cut into large cubes
  • 3 carrots, cut into half-moons
  • 15 guajillo chiles, trimmed, for the guajillo sauce
  • water, hot, for the guajillo sauce
  • 1/4 onions, for the guajillo sauce
  • 2 cloves garlic, peeled
  • 1 teaspoon oregano, for the guajillo sauce
  • salt, for the guajillo sauce
  • 1 cup añejo cheese, crumbled, for the stuffing
  • 1/4 cups onion, finely chopped, for the stuffing
  • vegetable oil
  • 6 chicken, cooked, drumstick, thigh, or breast
  • 16 corn tortillas
  • lettuce
  • sour cream, for garnish
  • cabbage, finely chopped
  • añejo cheese, crumbled, for garnish
  • onion, for garnish
Preparation
50 mins
30 mins
Low
  • In a pot with plenty of hot water and salt, cook potatoes and carrots for 10 minutes or until soft. Drain and set aside until ready to use.
  • For the sauce: Hydrate guajillo chile with hot water for 3 minutes. Once softened, transfer soaking water, onion, garlic, oregano, and enough salt to a blender. Blender until a semi-thick sauce is obtained. Set aside until ready to use.
  • For the stuffing: Mix añejo cheese and onion in a bowl. Set aside.
  • In a saucepan with hot vegetable oil, brown cooked chicken pieces. Season with a bit of salt. Once chicken is brown, remove from heat and set aside. Keep warm until ready to use.
  • On the same saucepan, brown cooked potatoes and carrots. Pour over a bit of guajillo sauce to add color. If needed, season with a bit of salt. Remove from heat once vegetables are cooked through.
  • Dip fried tortillas in guajillo sauce and brown on both sides. Stuff with añejo cheese and set aside.
  • Place three lettuce leaves on a plate. Serve cheese-stuffed enchiladas on top. Serve Morelia-style enchiladas topped with chopped cabbage, cheese, and onion. Serve one piece of chicken per portion and cooked vegetables.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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