Isabel Eats · by Isabel Orozco-Moore
Enchiladas Potosinas
NUTRITION · PER SERVING100M COOK
CAL 6%·PRO 7%
CARBS 17G56% OF CAL
2G FIBER0G ADDED1G INTRINSIC14G OTHER1G TOTAL SUGAR
FAT 4G32% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried masa cakes infused with red chile, filled with cheese and salsa, and topped with crema. A beloved Mexican specialty from San Luis Potosí with bold chile flavor and satisfying texture.
mainmexican🍪 sheet pan🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 7-8 dried guajillo chiles, (stemmed and seeded)
- 2 cloves garlic
- 1 ½ teaspoons fine salt, (divided)
- 2 cups + 1 ½ tablespoons masa harina, (plus more as needed)
- 1 ½-2 cups warm water, (plus more as needed)
- 4 Roma tomatoes
- 1 jalapeño pepper, (stemmed)
- ½ medium white onion
- 1 teaspoon kosher salt, (plus more to taste)
- 1 cup crumbled queso fresco
- Vegetable oil, (for frying (canola and avocado are great))
- Optional toppings: Mexican crema, shredded lettuce, queso fresco, salsa, chopped cilantro
At a glance
PER SERVING · TIME 100M
CAL 6%·PRO 7%
CARBS 17G56% OF CAL
2G FIBER0G ADDED1G INTRINSIC14G OTHER1G TOTAL SUGAR
FAT 4G32% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 20m
- Sodium
- 442mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 80mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.