Enchiladas Mineras Montadas

Name: Enchiladas Mineras Montadas
Prep time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
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

Save Recipe

Prep 20 min
Total 45 min
Ingredients 11
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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.

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

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!

Expert Tips

tip 1
Make these enchiladas with flour or whole wheat tortillas for a different flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.