Enchiladas Sonorenses (Stacked Enchiladas)

Name: Enchiladas Sonorenses (Stacked Enchiladas)
Prep time: 25 min
Cook time: 20 min
Total time: 40 min
Yield: 10 enchiladas
Ingredients: 10 large guajillo chiles; 2 to 3 Arbol chile (optional if you like spicy sauce); ¼ of a large white or yellow onion; 2 garlic cloves; 1 medium tomato; 3 cups water; 1 Tablespoon chicken bouillon or 1 cube (or vegetable bouillon to keep in vegetarian); ½ teaspoon oregano; 1 Tablespoon olive oil; black pepper and kosher or sea salt to taste; 2 cups Maseca Corn Flour; 1 teaspoon baking powder; ½ teaspoon table salt; 1 ¼ cup warm water (or more if needed); 1 small potato, cooked and smashed; ½ medium white onion or scallions; ½ romaine or iceberg lettuce; 2 cups queso fresco; ½ cup Mexican crema

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5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
10 enchiladas
Calories
180 kcal
Course
Main Course
Cuisine
Mexican

Enchiladas Sonorenses (Stacked Enchiladas)

Delilah Cunningham

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These Stacked Enchiladas are layered homemade corn tortillas dipped in a rich, flavorful red chile sauce with cheese, onions, and crema.

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Ingredients

Servings

For The Enchilada Sauce

10 large guajillo chiles seeded and rinsed under cold water
2 to 3 Arbol chile (optional if you like spicy sauce) seeded and rinsed under cold water
¼ of a large white or yellow onion
2 garlic cloves
1 medium tomato quartered
3 cups water
1 Tablespoon chicken bouillon or 1 cube (or vegetable bouillon to keep in vegetarian)
½ teaspoon oregano (preferably Mexican)
1 Tablespoon olive oil
black pepper and kosher or sea salt to taste

For the tortillas

2 cups Maseca Corn Flour
1 teaspoon baking powder
½ teaspoon table salt
1 ¼ cup warm water (or more if needed)
1 small potato, cooked and smashed optional but highly recommended

Toppings

½ medium white onion or scallions finely chopped
½ romaine or iceberg lettuce thinly shredded
2 cups queso fresco crumbled
½ cup Mexican crema

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Instructions

Make The Enchilada Sauce

In a medium pot, add the onions, garlic, and chiles, and water. Boil for 5 about minutes making sure the chiles are submersed in the water. Add the tomato and cook for another 5 minutes. Turn off the heat and let it rest for 10 minutes.
Transfer the cooked ingredients to a blender plus the bouillon, oregano and ½ cup of the chile water (or more if needed to puree the chiles well). Blend for a couple of minutes until everything is perfectly blended.
In a medium pot or large skillet, heat the oil over medium high heat. When it starts to get hot, add the chile mixture . Bring to a soft boil for about 10 minutes or until it's a little thicker but still liquidy. The sauce should not be too dense. Season with salt & pepper according to taste.

Make the tortillas

While the enchilada sauce is cooking, make the tortillas. In a large bowl, combine the masa harina, baking powder and salt. Gradually add the warm water, mixing with your hands until the dough is smooth and slightly moist. The dough should be firm and not sticky. If it’s too dry, add a little more water, a tablespoon at a time.
Add the mashed potato and mix into the dough. Cover the dough with plastic wrap and let it rest for at least 5 minutes.
Once the dough is ready, divide it into balls about 1 inch thick. Press the Tortillas: Use a tortilla press or a flat, heavy object like a skillet or a rolling pin. Place a ball of dough between two pieces of plastic wrap or parchment paper and press it until it’s about ¼ inch thick. They should be a little thicker than regular corn tortillas.
Par-cook the tortillas: Heat a griddle or skillet over medium-high heat. Place the pressed tortilla onto the hot surface. Cook for about 30-60 seconds on each side, or until the tortilla has brown spots. The tortilla should puff up slightly when it's ready to flip. Repeat for all tortillas.
Fry the tortilla: Pour about 1/2 inch of oil into a large skillet or frying pan. Heat the oil over medium heat until it gets very hot or reaches around 350°F (175°C).
Carefully place the sopes into the hot oil, one or two at a time, depending on the size of your pan. Fry each side for about 1 to 2 minutes until they turn golden brown and crispy. Use tongs to flip them over and ensure even cooking.
Place them on a plate lined with paper towels to drain any excess oil.
Dip one tortilla into the enchilada sauce and transfer to a plate, add a layer of crumbled queso fresco and chopped onions. Then repeat the process with another tortilla, repeat with stacked with the desired amount of layers.
Top the last layer with lettuce and a drizzle of crema. Enjoy while warm.

Notes

Calories do not include the layered and topping ingredients since that will vary depending on how you serve them.

Nutrition Information

Show Details

Serving 1tortilla with sauce Calories 180kcal (9%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Sodium 299mg (12%) Potassium 133mg (4%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 10enchiladas

Amount Per Serving

Calories 180 kcal

% Daily Value*

Serving	1tortilla with sauce
Calories	180kcal	9%
Carbohydrates	18g	6%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Sodium	299mg	12%
Potassium	133mg	3%
Fiber	3g	12%
Sugar	2g	4%