Entree: Mexico – Michoacan – Enchiladas Placeras (Hand-rolled corn tortillas filled with savory meat and vegetables, topped with red chili sauce and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 small corn tortillas (about 4–5 in (10–13 cm) each)
- 1 lb (454 g) cooked shredded chicken or pork
- 1 medium potato, peeled and diced (about 8 oz (225 g))
- 1 medium carrot, peeled and diced (about 4 oz (115 g))
- 1/2 cup (75 g) diced white onion
- 2 garlic cloves, minced
- 2 tbsp (30 ml) vegetable oil, plus more for frying tortillas
- 6 guajillo chiles, stemmed and seeded (about 1.06 to 1.23 oz (30–35 g) dried)
- 2 ancho chiles, stemmed and seeded (about 0.635 to 0.705 oz (18–20 g) dried)
- 2 cups (480 ml) chicken broth, divided
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground cumin
- Salt and freshly ground black pepper to taste
- 8 oz (225 g) queso fresco or Oaxaca cheese, shredded or crumbled
- 1 cup (240 ml) Mexican crema or sour cream
- 1/2 cup (15 g) chopped white onion for garnish
- 1/2 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Show original ingredient measurements

- 12 small corn tortillas (about 4–5 in / 10–13 cm each)
- 1 lb (454 g) cooked shredded chicken or pork
- 1 medium potato, peeled and diced (about 8 oz / 225 g)
- 1 medium carrot, peeled and diced (about 4 oz / 115 g)
- 1/2 cup (75 g) diced white onion
- 2 garlic cloves, minced
- 2 tbsp (30 ml) vegetable oil, plus more for frying tortillas
- 6 guajillo chiles, stemmed and seeded (about 30–35 g dried)
- 2 ancho chiles, stemmed and seeded (about 18–20 g dried)
- 2 cups (480 ml) chicken broth, divided
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground cumin
- Salt and freshly ground black pepper to taste
- 8 oz (225 g) queso fresco or Oaxaca cheese, shredded or crumbled
- 1 cup (240 ml) Mexican crema or sour cream
- 1/2 cup (15 g) chopped white onion for garnish
- 1/2 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Make the red chili sauce by toasting the guajillo and ancho chiles briefly in a dry skillet until aromatic, then soak in hot water with 1 cup (240 ml) chicken broth until softened, about 15 minutes. Blend the softened chiles with the soaking liquid, 1/2 cup (120 ml) additional chicken broth, garlic, oregano, cumin and salt until smooth, then pass through a sieve. In a saucepan heat 2 tbsp (30 ml) vegetable oil, sauté the 1/2 cup (75 g) diced onion until translucent, add the blended sauce and simmer 10–12 minutes, adjust seasoning and keep warm.
2. Sauté the diced potato and carrot in a splash of oil until tender, add the shredded chicken or pork and warm through, seasoning with salt and pepper. Lightly fry each tortilla in hot oil for a few seconds per side to make pliable, drain on paper towels. Fill each tortilla with a spoonful of the meat-vegetable mixture and a little cheese, roll and place seam-side down in a baking dish. Pour the warm red chili sauce over the rolled enchiladas, sprinkle with remaining cheese and bake at 350°F (175°C) 10–12 minutes until heated through and cheese is softened. Serve topped with crema, chopped onion, cilantro and lime wedges.