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Enchiladas Mineras Montadas

  • Prep 20 min
  • Total 45 min
  • Ingredients 11
  • Servings 4
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Ingredients

3
cups potatoes, peeled and diced
3
cups carrots, peeled and diced
1
can (28 oz) red enchilada sauce
2
tablespoons vegetable oil
1
medium onion, finely chopped
Salt, to taste
16-20 corn tortillas
3
cups queso fresco, crumbled
2
cups lettuce, finely chopped
Sliced pickled jalapeños, to taste
Crema mexicana or sour cream, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
786.0
% Daily Value
Total Fat
32.3g
50%
Saturated Fat
12.9g
64%
Cholesterol
63.1mg
21%
Sodium
3102.6mg
129%
Total Carbohydrate
98.4g
33%
Dietary Fiber
15.7g
63%
Sugars
22.6g
Protein
29.8g
% Daily Value*:
Vitamin C
57%
57%
Calcium
66.30%
66%
Iron
23.50%
24%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Make these enchiladas with flour or whole wheat tortillas for a different flavor.

Directions

  • 1 On medium high heat, cook potatoes and carrots in a pot with 4 cups of water for 10 minutes. Remove from heat and drain.
  • 2 In a small saucepan, heat the enchilada sauce.
  • 3 In a large frying pan, heat up oil on medium-high heat. Sauté 1/2 chopped onion for 2 minutes. Add cooked potatoes and carrots. Season with salt. Add 1/2 cup of enchilada sauce and let cook for 5 minutes, stirring every once in a while. Remove from heat.
  • 4 Heat up 1/4 cup vegetable oil on medium heat. Carefully fry the corn tortillas one at a time, for 30 seconds on each side. Remove tortillas from oil and let excess oil drain into pan. Dip tortillas in enchilada sauce, one at a time. Make sure to cover them well in the sauce. Remove from sauce and let excess sauce drip from tortillas. Place tortilla on a serving plate.
  • 5 Add cheese, 2-3 spoons of onion, potato and carrot filling over a tortilla. Cover with another tortilla already dipped in sauce and repeat the process until you have 3 or 4 layers. Top with chopped lettuce, jalapeño slices and crema mexicana.
  • 6 Serve and enjoy!

This recipe is for enchiladas mineras, a classic dish from the state of Guanajuato, in Mexico, known for its silver mines. It’s believed that the miners’ wives would make these enchiladas and bring them to the mines for the men to eat. Traditionally, enchiladas mineras are stuffed only with cheese and onions, and they are topped with carrots and potatoes. However, the potato and carrot stew is so delicious that it should be included in every layer of the enchiladas. Make these enchiladas for your family and discover this gem of Mexican cuisine.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

This recipe is for enchiladas mineras, a classic dish from the state of Guanajuato, in Mexico, known for its silver mines. It’s believed that the miners’ wives would make these enchiladas and bring them to the mines for the men to eat. Traditionally, enchiladas mineras are stuffed only with cheese and onions, and they are topped with carrots and potatoes. However, the potato and carrot stew is so delicious that it should be included in every layer of the enchiladas. Make these enchiladas for your family and discover this gem of Mexican cuisine.