Homemade Enchiladas Mineras

Homemade Enchiladas Mineras are a hearty and flavorful dish that combines traditional Mexican flavors with a comforting homemade touch. These enchiladas feature corn tortillas filled with crumbled mild feta cheese, sautéed potatoes, and carrots, all topped with a rich guajillo chilli salsa.

The guajillo chillies are carefully prepared to create a vibrant salsa that adds depth and spice to the dish. Perfectly balanced with Mexican oregano and garlic, these enchiladas are then lightly fried for a crispy texture, making each bite a delightful experience of textures and flavors.

Enjoy these enchiladas as a satisfying main course, garnished with optional shredded lettuce for an added crunch.

Homemade Enchiladas Mineras

Ingredients:

12 corn tortilla preferably from La Tortillera

12 guajillo chillies

1 garlic clove

½ tsp mexican oregano

400 g mild feta cheese

2 potatoes

4 carrots

Olive oil

Salt to taste

Instructions:

With a small knife, slit the guajillo chillies open to remove the seeds and veins and hydrate them in a saucepan of boiling water for about 10 minutes or until softened.

In the meantime, peel the potatoes and cut them into cubes, cut the carrots into same size cubes, and crumble the cheese into small pieces.

For the salsa, in a blender add chillies, garlic clove, mexican oregano and a pinch of salt. Slowly add a bit of the water you used to hydrate the chillies and blend until you get a homogeneous mixture.

In the same pan, sauté the potatoes and carrots for about 5 minutes.

Pour the salsa into a large bowl, and heat a little olive oil in a frying pan. First dip each tortilla in the salsa bowl and coat it well on both sides, then as a second step quickly fry it in hot oil for a couple of seconds on each side.

Fill in the tortillas with the crumbled cheese and garnish with the potatoes and carrots on top, you can also add some shredded lettuce if you prefer.

Enjoy !!

Notes:

Guajillo Chillies: Ensure you remove the seeds and veins before hydrating them. This step reduces the heat level and prepares them for blending into the salsa.

Potatoes and Carrots: Cut them into uniform cubes for even cooking. Sautéing them lightly before filling the enchiladas adds a savory element and ensures they are tender yet slightly crisp.

Feta Cheese: Crumble the cheese into small pieces for easy filling of the tortillas. The mild flavor of feta complements the rich flavors of the salsa and vegetables.

Salsa Preparation: Blend the hydrated guajillo chillies with garlic, Mexican oregano, and salt. Gradually add some of the chilli water to achieve a smooth consistency. This salsa forms the base flavor of the enchiladas, so adjust seasoning to taste.

Tortilla Handling: Dip each corn tortilla in the salsa mixture to coat both sides evenly. This step not only flavors the tortilla but also helps soften it for rolling. Quickly fry the tortillas in hot oil to enhance their flavor and texture, making them more pliable for rolling.

Assembly: Fill each tortilla with crumbled feta cheese and garnish with the sautéed potatoes and carrots. Optionally, add shredded lettuce for freshness and extra texture.

Serving: Serve the enchiladas warm, allowing the flavors to meld together. These enchiladas are hearty enough to be a main dish but can also be complemented with rice and beans for a complete meal.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of tortillas instead of corn tortillas?

Corn tortillas are traditional for enchiladas, but you can use flour tortillas if you prefer.

Corn tortillas provide a more authentic texture and flavor.

What can I substitute for guajillo chillies if I can’t find them?

Ancho chillies are a good substitute for guajillo chillies.

They provide a similar depth of flavor and mild heat.

Is there a way to make this recipe vegetarian or vegan?

Yes, you can make this recipe vegetarian by omitting the feta cheese or substituting it with a plant-based cheese alternative.

Ensure all other ingredients are vegan-friendly, including the tortillas and cooking oil.

How do I adjust the spiciness level of the enchiladas?

To make the enchiladas less spicy, you can reduce the number of guajillo chillies used in the salsa or remove the seeds and veins from the chillies before blending.

Can I prepare the enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to fry and serve.

This can be convenient for parties or busy evenings.

What side dishes go well with enchiladas mineras?

Enchiladas mineras can be served with Mexican rice, refried beans, or a side salad.

These sides complement the flavors and textures of the enchiladas.

How should I store leftover enchiladas?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

Reheat them in the oven or microwave until heated through before serving.

Can I freeze enchiladas for later?

Yes, you can freeze assembled enchiladas (before frying) for up to 2-3 months.

Wrap them tightly in plastic wrap and aluminum foil.

Thaw overnight in the refrigerator before frying and serving.

What can I substitute for Mexican oregano?

If you don’t have Mexican oregano, you can use regular oregano or even a blend of dried herbs like thyme and marjoram for a similar flavor profile.

How many enchiladas does this recipe make?

This recipe makes approximately 12 enchiladas, depending on the size of your tortillas and how much filling you use in each one.