Mouthwatering Enchiladas Mineras for Cozy Nights at Home

Enchiladas Mineras bring warmth and vibrant flavor to the table, making them a must-try dish.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 4 servings

Course: DINNER

Cuisine: Mexican

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tortillas

10 pieces Corn Tortillas Use fresh or high-quality store-bought.
1 tablespoon Vegetable Oil Can substitute with olive oil.

For the Sauce

1 medium Onion Can substitute with shallots.
3 cloves Garlic Or use garlic powder.
2 cups Roasted Tomatoes Fresh tomatoes can be used.
3 pieces Dried Guajillo Chilies Use ancho for less heat.
2 pieces Dried Pasilla Chilies Use chipotle for spice.
2 cups Chicken Broth Vegetable broth for vegetarian option.
1 teaspoon Ground Cumin Coriander can substitute.
1 teaspoon Oregano Mexican oregano is ideal.
1/4 teaspoon Cinnamon Can omit if preferred.
to taste Salt
to taste Pepper

For the Filling

2 cups Shredded Chicken Rotisserie chicken recommended.
1 cup Fresh Cheese (Queso Fresco) Can use Cotija or feta.

For Garnishing

1/2 cup Chopped Fresh Cilantro Optional if you dislike cilantro.
1 medium Sliced Onion Optional garnish.
1/2 cup Sour Cream Can substitute with Greek yogurt.
1 cup Crumbled Tortilla Chips For added crunch.

Equipment

skillet
baking dish
Blender
pot

Method

How to Make Enchiladas Mineras

In a skillet, warm a splash of vegetable oil over medium heat. Lightly fry the corn tortillas for about 30 seconds on each side until they are soft and pliable; drain any excess oil on paper towels.
In a separate pan, sauté the chopped onion and minced garlic until they become soft and aromatic, approximately 3 minutes.
Roast the tomatoes until their skins blister, then blend them with the guajillo and pasilla chilies, chicken broth, and spices until smooth.
Pour the blended sauce into a pot and simmer it over medium heat for about 10 minutes.
Take each tortilla and fill it generously with the shredded chicken. Roll them up tightly and place them seam-side down in a greased baking dish.
Pour the simmered sauce over the rolled tortillas and sprinkle with cheese. Bake in a preheated oven at 350°F (175°C) for 20 minutes.
Garnish your enchiladas with chopped cilantro, sliced onions, a drizzle of sour cream, and crumbled tortilla chips.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

For a healthier version, consider baking the tortillas instead of frying and using yogurt instead of sour cream.

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