Photograph of the finished Enchiladas mineras

Mexico · Bánh enchilada sốt ớt kiểu thợ mỏ Guanajuato

Enchiladas mineras

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Chicken breast Chicken breast 14.1 oz
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 4.2 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Dried oregano leaves Dried oregano leaves 0.1 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Lettuce Lettuce 2.8 oz

Method

  1. 1 Soak dried Mexican chilies in hot water for 20 minutes until softened, then remove the seeds.
  2. 2 Blend the chilies with garlic, onion, oregano, and a little of the pickling liquid to make a thick sauce, then strain it through a sieve.
  3. 3 Sauté diced potatoes and carrots for 10 minutes until golden brown, then season with salt.
  4. 4 Boil the chicken breast for 15 minutes, then shred it and mix with a little chili sauce.
  5. 5 Dip the tortilla into the sauce and fry quickly for 30 seconds on each side, then roll up the fresh cheese filling.
  6. 6 Arrange the enchilada on a plate, then top with mashed potatoes and carrots, shredded chicken, and shredded lettuce.

With an appliance

  • Air fryer 49 min

    Replace step 5: spray oil on both sides of the sauce-dipped tortilla, fry at 190 degrees for 4 minutes, flip at the 2nd minute, then roll up the cheese filling; step 6 still tops with potatoes, chicken, and lettuce last.

Start cooking