Delicious enchiladas mineras recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded chicken

💰Cheaper: canned chicken

Canned chicken is a cost-effective alternative that saves time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

red enchilada sauce

💰Cheaper: homemade sauce

Homemade sauce can be made with pantry staples and is often cheaper.

Boil about 2 quarts of water in a casserole.

Add peeled and chopped potatoes and carrots to the boiling water with a teaspoon of salt.

Cook the potatoes and carrots for about 15 minutes until tender.

Clean the guajillo peppers and soak them in boiling water for about 15-20 minutes.

Drain the cooked potatoes and carrots and set aside.

Blend the soaked guajillo peppers, oregano, cumin, onion, garlic cloves, and about 2 cups of water into a sauce.

Heat a pan with a little bit of oil until hot.

Pour the blended sauce into the hot pan and season with salt, simmering for 5 minutes.

Transfer the sauce to a bowl and let it cool down.

Mix half of the cheese and half of the chopped onion to create a filling for the enchiladas.

Heat a pan and add a little bit of pork lard or cooking oil.

Take a tortilla and cover it with the sauce, then flip it once and let it sit for about 1 minute.

Place 1-2 tablespoons of the cheese and onion mixture onto the tortilla, followed by some cooked potatoes.

Roll up the tortilla and place it seam-side down on a serving plate.

Repeat the process for all tortillas, adding more sauce and toppings as desired.

Finish the dish with chopped lettuce and more cheese on top.

Cooking Techniques

Equipment Needed

Spice Level: