Michoachan style enchiladas

Michoachan style enchiladas


  • Sauce:
  • 8 tomatoes
  • 4 guajillo chiles, hydrated and deveined
  • 2 garlic cloves
  • 1 onion
  • 1 tablespoon of oregano
  • 1 cup of water
  • 1 tablespoon of vegetable oil
  • salt and pepper to taste
  • Filling & enchiladas:
  • 16 tortillas made with MASECA® corn masa flour
  • 1 tablespoon of oil
  • ½ onion chopped
  • 2 carrots, cooked, peeled, and cut into cubes
  • 3 potatoes, cooked, peeled, and cut into small cubes
  • 6 epazote leaves, chopped
  • 4 tablespoons of oil
  • 1 cup jicama, peeled and shredded
  • 1 cup of cabbage, peeled and shredded
  • 3.5 ounces of shredded cheese
  • 4 tablespoons of table cream
  • Salt and pepper to taste



  1. Blend water with tomatoes, chiles, garlic, onion, and oregano. Add salt and pepper to taste
  2. Heat oil in a pan and fry the blended mix for a few minutes. Set aside

Filling and enchiladas:

  1. Heat oil in a pan and fry onion until transparent
  2. Add carrots, potatoes and epazote. Season with salt and pepper to taste
  3. Heat the tortillas made with MASECA® and dip into enchilada sauce, covering both sides in the sauce. Place tortillas in skillet and fry on both sides
  4. Fill each tortilla with the mixture and place on a plate
  5. Serve with cheese, table cream, shredded cabbage, and shredded jicama

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