These enchiladas are so delicious! They are so tasty and so satisfying, adding the roasted potatoes and carrots makes them extra special. The sauce is thick and together with the lightly fried corn tortillas make them a fantastic, wholesome dish. These are the perfect autumn enchiladas!
Enchiladas Mineras / Roasted Vegetables Enchiladas
-8 to 10 corn tortillas
-2 ancho chiles
-2 garlic cloves
-½ tsp oregano
-¼ tsp ground cumin
-1 cup of water or stock *more if needed
-salt and pepper to taste
-1 tbsp vegetable oil
-1 large potato, diced
-1 large carrot, diced
-2 cups feta cheese, crumbled
-½ white onion, finely diced
-1 tsp oregano
-vegetable oil, the necessary
1 Clean the guajillo and ancho chiles by removing the stem and seeds. Rinse away any dirt. Place them in a medium pot, cover them with enough water and bring to a boil for 5 minutes. Turn off the heat and leave them to rest and cool down for at least 15 minutes. Drain and dispose of the water.
2 Add the softened chiles to a blender together with the garlic cloves, oregano, cumin and stock or water. Blend until smooth.
3 In a saucepan, add about a tablespoon of oil and bring up the heat to medium-high. Once hot, pour the sauce over and bring it up to a boil. Once boiling, bring the heat down and cook for 20 minutes. Keep warm until serving.
4 Cook the diced potatoes and carrots in plenty of water with a bit of salt. Cook for about 15 minutes and drain them. Place them in a bowl and toss them with a bit of oil, salt and pepper and either roast them in the oven, on a pan or in the air fryer until crispy.
5 In a bowl, mix the feta cheese, diced onions and oregano. Reserve.
6 Add enough oil to cover the bottom of a frying pan and bring up the heat to medium-high. Once the oil is hot, lightly fry the corn tortillas on each side for about a minute. You want the tortillas to start to get golden brown and pliable. Remove and place the corn tortillas on a paper towel-lined plate to drain any excess oil. Continue until all the tortillas have been lightly fried.
7 Add about a tablespoon of the feta and onions mixtures to each tortilla and you can either roll them tight or fold them in half. Transfer each enchilada onto a serving plate and once you have the desired amount plated, then, ladle a generous amount of the sauce over until all the enchiladas are covered. The sauce must be hot.
To Serve
-lettuce or cabbage, finely sliced
-creme fraiche
-any remaining feta cheese mixture
-roasted veggies
Notes
- Enchiladas Mineras translate to Mining Enchiladas and they are from the area of Guanajuato, Mexico an area known for its mining history.
- Traditionally, this kind of enchiladas is made by dipping the tortillas into the sauce first and then frying them. This process is lovely in its own right but it also creates a lot of mess in the kitchen. We like this method better where you lightly fry the tortilla and make the enchiladas first and then pour over the sauce that has already been fried and cooked.
- You can use shredded chicken instead of the cheese mixture.
- Most recipes call for lettuce. We find cabbage works great too!
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