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A stack of Sonoran enchiladas topped with sour cream, cheese, lettuce and radishes

Sonoran Enchiladas

Stacked and topped, instead of rolled and stuffed
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Author: Nadia Aidi

Ingredients

Dough for enchiladas

  • 2 cups corn masa
  • 1 small/medium cooked & mashed gold potato, 8oz.
  • 1 3/4 cup warm water or chicken broth
  • Pinch salt
  • 1/3 cup queso fresco

Sauce

  • 10 dried guajillo chiles
  • 4 dried morita chiles
  • 1/2 onion
  • 2 roma tomatoes
  • 2 small garlic cloves
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 2 tsp Mexican oregano
  • 1 tsp sugar
  • 2 tsp chicken bouillon
  • 1 tbsp Shamrock Mexican Crema

Enchilada toppings

  • Shamrock Mexican Crema
  • cilantro
  • queso fresco
  • Oaxaca cheese
  • iceberg lettuce
  • radish slices
  • lime

Instructions

  • Seed and devein the chiles. Soak them in boiling water for 15 minutes.
  • Add the chiles to a blender with 1/2 cup of the soaking water, chicken broth, oregano, bouillon, sugar, onion, tomato and garlic. Blend until smooth.
  • Add a bit of olive oil to a preheated pan and add the tomato paste. Cook for 3 min. Strain in the red chile sauce. Simmer for 20 min on low. Add water/broth as needed and adjust for salt. Add in the cream.
  • Add the potato to a bowl with the masa, salt, queso fresco and warm broth. Mix until well incorporated. Divide into little balls, let them rest on a bowl with a damp towel over them.
  • Press each ball with a tortilla press but leave them pretty thick.
  • Preheat about an inch of oil in a pan.
  • Cook the tortillas on both sides until golden.
  • Coat in the sauce. Layer with Oaxaca, queso fresco, cream, cilantro and scallions. Repeat 3 times, top with iceberg, radishes and more cream.