Enchiladas Queretanas (Home-Cook Friendly Recipe)
These Enchiladas Queretanas from the heart of Mexico feature corn tortillas dipped in guajillo chile sauce, filled with queso fresco or shredded chicken, and topped with sautéed potatoes and carrots. This comforting, balanced dish is a Querétaro classic—simple, soulful, and perfect for family-style meals.
Ingredients
- For the Sauce:
- 5 dried guajillo chiles stemmed and seeded
- 1 small garlic clove
- ¼ small white onion
- Salt to taste
- ½ teaspoon oregano Mexican if possible
- ½ cup water plus more for soaking
- For the Enchiladas:
- 12 corn tortillas
- 1 ½ cups crumbled queso fresco or shredded chicken
- 1 medium potato diced
- 1 medium carrot diced
- ¼ cup vegetable oil (for frying)
Instructions
- Soften the chiles: Soak the guajillo chiles in hot water for 15–20 minutes until soft.
- Make the sauce: Blend softened chiles with garlic, onion, oregano, salt, and 1/2 cup water until smooth. Strain and set aside.
- Boil the vegetables: In a pot, boil the diced potato and carrot until just tender. Drain and set aside.
- Fry the tortillas: Lightly fry each tortilla in oil for about 10 seconds per side. Drain on paper towels.
- Dip and fill: Dip each tortilla in the warm guajillo sauce, fill with cheese or chicken, and roll.
- Top and serve: Plate the enchiladas, spoon the cooked vegetables over the top, and drizzle with a little more sauce. Serve warm.