Helena Gómez

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enchiladas Potosinas

30 mins
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The best postaine enchiladas, prepare this delicious Mexican recipe that everyone will love. Serve them as breakfast or as a snack at lunchtime.
Learn more about Helena Gómez


6 portions
  • 75 grams ancho chili pepper, deveined and seedless
  • 1 cup Water
  • 1 tablespoon butter
  • 1/4 cups onion, finely chopped
  • 1 1/4 cups fresh cheese
  • 1/2 kilos corn dough
  • 1 pinch salt
  • oils
  • cream


Devein the chiles and remove the seeds, roast them and let them soak in hot water for 25 minutes.
Puree them in a food processor with 1/2 cup of water in which they were soaked.
Melt the butter in a small pan and add the onion. Sauté until golden brown.
Remove from heat and mix with cheese. Add 1 tablespoon of the ground chilies, mix.
Put the corn dough in a bowl and add the rest of the ground chilies and salt.
Knead for 5 minutes until the ingredients are completely mixed. Cover with a damp cloth and let stand for 20 minutes.
Take balls of dough and put between two plastic in an tortilla presser. Flatten and make tortillas. Place a bit of the cheese mixture in the center of each tortilla and fold the tortilla in half. Press the edges to seal them.
Repeat with the rest of the dough and the filling.
Heat a comal and grab the enchiladas for 2-3 minutes on each side. The dough should change color and be cooked.
Fill a frying pan with 1 cm of oil to fry and put 2-3 enchiladas so that they are fried for 3-4 minutes on each side.
Let it drain on a paper towel.
Accompany with cream and beans.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Gloria Villarreal
10/02/2015 12:24:35
A través de Android Super faciles de hacer

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