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Enchiladas potosinas recipe 6a
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Enchiladas Potosinas

This recipe is for an interesting and colorful regional dish: Enchiladas Potosinas. It has a few very simple ingredients, and is great to make for entertaining!
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Enchiladas
Calories 507kcal



  • 2 Tomatillos about 3½ oz.
  • 2 Serrano peppers
  • 1 Small garlic clove
  • ¼ White Onion sliced
  • Salt to taste
  • 1 tbsp. vegetable oil
  • cup Queso Fresco crumbled (about 5½ oz.)


  • cups masa-harina like the "Maseca" brand
  • 1 cup of warm water
  • 1 Large Ancho Pepper seeds and veins removed*
  • Salt to taste


  • ½ cup vegetable oil for frying the enchiladas
  • ½ white onion chopped
  • ½ cup Queso Fresco crumbled
  • ¼ cup Mexican cream or sour cream, to drizzle on the Enchiladas Potosinas


  • 3 cups of water
  • 1 cup of milk
  • 4 tablespoons of Klass Horchata Aguas Frescas



  • I like to make the stuffing first, since it has to be cold by the time you add it to the tortillas. Roast the tomatillos, onion, garlic, and Serrano peppers on a griddle over medium-high heat. Rotate them while roasting to make sure they have an even roasting.
  • After roasting, place the tomatillos, Serrano pepper, onion, peeled garlic, and ¼ cup of water in the blender (this will make about ½ cup of salsa). The texture of the salsa needs to still be a little coarse. If you already have some leftover green salsa, you can use that, just make sure it is not too liquid.
  • Heat the tablespoon of oil in a small frying pan and fry the salsa at medium heat. Cook for about 6-8 minutes and season with salt. Allow the salsa to cool. Once it has cooled, gently mix in the crumbled queso fresco and set aside.


  • Place the dried pepper in a bowl with hot water and let it soften for about 20-25 minutes.
  • Once the pepper is soft, drain it and place it in the blender with one cup of water to make a puree with it.
  • Mix 1½ cups of masa-harina with the 4 tablespoons of Ancho Pepper mixture, plus ¾ cup of water, and season with salt. If the dough looks dry, add more water as needed. The dough has to look soft. You have to knead the dough for at least 5 minutes; this will help you have pliable enchiladas.
  • Divide the dough into 12 small balls and cover with a moistened kitchen towel to keep the dough from drying.
  • Press one small ball of dough between the two plastic sheets using the tortilla press to form a circle. This is done in the same way as when making corn tortillas.
  • Place the tortilla on a lightly oiled skillet over medium heat and quickly add one tablespoon of the cheese filling and fold the tortilla, pressing down on the edges to seal. If it is too hot, use the tip of a spoon to press the edges. Cook for about 30 seconds and then turn it over to cook on the other side. This is a process that has to be done rather quickly. Remove the enchilada and set it aside. Keep forming and cooking the rest of the enchiladas.
  • Before serving the enchiladas, heat the ½ cup of oil in a frying pan and lightly fry each enchilada on both sides.
  • To serve your Enchiladas Potosinas, garnish with Mexican cream, crumbled queso fresco, and chopped white onion.


  • Pour 3 cups of water and 1 cup of milk into a large pitcher.
  • Mix 4 tablespoons or Klass Aguas Frescas and stir until it’s completely dissolved.
  • Serve in a chilled glass with ice and enjoy!


  • The amount of water needed may vary depending on the humidity and other weather conditions. You might need to add some extra tablespoons of water to create a smooth dough.
  • You will need 2 pieces of plastic sheets cut from a plastic bag. Freezer bags are ideal for this purpose.
  • A tortilla press or a glass pie dish can be used for pressing the dough.
  • Make sure you use Ancho peppers and not Mulato peppers, in order to get an orange color in the dough (it will be too dark if you use Mulato peppers). Both peppers are very similar in size and texture, but the Ancho pepper has a lighter color. You can check this by holding the pepper against the light: if the pepper has dark orange hues, then it is an Ancho pepper. If it is too dark, then it is a Mulato.
  • Sometimes I stuff these enchiladas with refried pinto beans, they are really tasty that way! Do not be afraid to use other fillings you might have in your kitchen.
  • One thing to consider is to make double or triple the amount to freeze the already made enchiladas potosinas and have handy for later use.


Serving: 3Enchiladas | Calories: 507kcal | Carbohydrates: 38g | Protein: 15g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 45mg | Sodium: 478mg | Potassium: 266mg | Fiber: 4g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 5.1mg | Calcium: 393mg | Iron: 3.4mg