Enchiladas Estilo Taco
Tortillas dragged through a mild ancho-guajillo sauce and flashed in hot oil until the chile sets into a rust-red glaze — potosina style — then folded around shredded chicken and queso. Crema, lettuce, and more queso finish them enchilada-fashion, eaten like tacos.
- Time
- 40 min
- Heat
- Yield
- 10 tacos
- Region
- San Luis Potosí
Ingredients
Chile dip
Chicken filling
To build
Per-100g nutrition (10 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Garlic cloves | 100 | 0 g | 0 g | 20 g |
| Mexican oregano | 0 | 0 g | 0 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Chicken breasts | 96 | 17.5 g | 2.2 g | 0 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Neutral oil, for frying | 884 | 0 g | 100 g | 0 g |
| Crema | 212 | 1.8 g | 15 g | 15.9 g |
| Iceberg lettuce, shredded | 18 | 1.2 g | 0 g | 3.5 g |
| Extra queso fresco | 321 | 21.4 g | 25 g | 3.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Simmer the chicken in salted water with a slice of onion until just cooked through, then shred it fine.
Meanwhile, toast the anchos and guajillos on a comal and soak them in hot water until pliable.
Blend the chiles with the garlic, oregano, salt, and a little soaking water into a smooth, barely pourable sauce, and pour it into a shallow bowl.
- Advertisementslot: recipe-midsteps
Toss the shredded chicken with the minced onion, crumbled queso fresco, and a spoonful of the chile sauce.
Drag each tortilla through the chile sauce, sizzle it briefly in hot oil on both sides until the coating sets, and fold it around a scoop of filling.
Plate the tacos and bury them under crema, shredded lettuce, and the extra queso fresco.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
* FTC Disclosure: TAQUIZA may earn a small commission from qualifying purchases at no extra cost to you.
