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Best Easy Enchiladas Queretanas Recipe

Name: Best Easy Enchiladas Queretanas Recipe
Total time: 55 min
Yield: 230 g
Ingredients: corn tortillas 10 pieces; potatoes 2 cups; carrots 1 cup; queso fresco 1 cup; vegetable oil 0.5 cup; white onion 0.5 cup; dried guajillo chiles 4 pieces; garlic cloves 2 cloves; salt 1.5 tsp; black pepper 0.5 tsp; water 1.5 cups

Querétaro-style enchiladas featuring a rich potato and carrot filling with guajillo sauce. This vegetarian regional specialty makes a hearty, unique family dinner full of traditional flavors.

Cook 55 min Difficulty NORMAL 350 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

corn tortillas 10 pieces
potatoes 2 cups
carrots 1 cup
queso fresco 1 cup
vegetable oil 0.5 cup
white onion 0.5 cup

Seasonings/Sauce

dried guajillo chiles 4 pieces
garlic cloves 2 cloves
salt 1.5 tsp
black pepper 0.5 tsp
water 1.5 cups

Nutrition summary

Carbohydrates 48 g 55%

Protein 10 g 12%

Fat 13 g 33%

Serving size 230g

Cooking steps

1

Boil potatoes and carrots in salted water over medium-high heat for 15 minutes until fork tender; drain and lightly mash together, adjusting salt to taste.
2

While vegetables cook, remove stems and seeds from guajillo chiles. Simmer chiles in 1 cup water for 5 minutes, then blend with garlic, 0.5 cup water, and a pinch of salt until smooth.
3

Heat 0.5 cup oil in a skillet over medium heat. Briefly dip each tortilla into the guajillo sauce, then fry for 10–15 seconds per side until pliable but not crispy.
4

Remove tortillas, drain excess oil, and fill each with a heaping spoonful of potato-carrot mixture. Sprinkle with queso fresco and fold into enchilada shapes.
5

Serve enchiladas topped with sliced onion, more queso fresco, and drizzle remaining guajillo sauce over the top.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredients are potatoes and carrots, creating the iconic hearty filling, and the dried guajillo chiles, which provide the signature tangy, slightly smoky sauce distinctive of Enchiladas Queretanas.

Q. What cooking technique ensures the tortillas stay soft and not greasy?

Quickly dipping each tortilla in the guajillo sauce and frying for only 10–15 seconds per side over medium heat keeps them pliable without soaking up excess oil, which is key for texture and structure.

Q. How do I avoid overcooking the potato and carrot filling?

Boil the potatoes and carrots just until fork tender (about 15 minutes). Overcooking turns them mushy and watery—drain well before lightly mashing to preserve texture.

Q. How many calories and how much protein are in each serving?

Each serving contains approximately 350 kcal and 10g of protein. The protein is mainly from queso fresco and potatoes, making these enchiladas a wholesome vegetarian option.

Q. Does this recipe qualify as vegetarian or Mediterranean-friendly?

Yes, this recipe is vegetarian—there’s no meat or seafood in the ingredients. It also fits a Mediterranean-friendly approach due to its use of legumes (beans optional as a side), olive or vegetable oil, and a heavy focus on vegetables.

Best Easy Enchiladas Queretanas Recipe

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