Air Fryer Potosí-Style Enchiladas are very cheesy and flavorful. These enchiladas are the light variety of traditional Mexican cuisine. It contains corn tortillas, guajillo chiles, garlic cloves, hot water, salt, ancho Chile, olive oil, lettuce shreds, Mexican crème, onions, and queso fresco. These enchiladas contain cream, so utilize the vegan version or don’t have them if you have a dairy allergy. Air Fryer Potosí-Style Enchiladas are prepared in 30 minutes, perfect for a quick dinner or lunch. These enchiladas store nicely without the alteration of texture & taste, perfect for preparing in advance for a busy time. Serve these enchiladas with pickled jalapenos, corn salad, and hibiscus tea.
STATS:
- Caloric count: 285 kcal
- Time for prep: 20 minutes
- Serving Size: 2 enchiladas
- Cook Time: 10 minutes
- Cuisine: Mexican
- Total Time: 30 minutes
- Course: Main Course
- Diet: Vegetarian
- Servings: 4
EQUIPMENT:
- Air fryer
- Blender
- Mixing bowls
- Knife
- Skillet
- Tongs
- Cutting board
INGREDIENTS:
- 8 corn tortillas
- 3 dried guajillo chiles
- 1 garlic clove
- ½ tsp. salt
- 1 dried ancho chile
- ½ cup warm water
- 1 tbsp. olive oil spray
- 1½ cups queso fresco crumbs
- ½ cup diced onion
- 1 cup lettuce shreds
- ¼ cup Mexican crème
INGREDIENT NOTES:
CORN TORTILLAS:
- Corn tortillas are the traditional item to use to prepare these enchiladas. They will provide the real flavor and texture of the Potosi style. Warm them lightly, then fill so they don’t get cracked.
GUAJILO CHLIES:
- These peppers will provide the light spice and fruit taste in these enchiladas and will provide the typical red color in the enchiladas.
ANCHO CHILE:
- These chiles will provide the smoky, sweet taste and rich texture, which will stabilize the taste of the guajillo pepper.
QUESO FRESCO:
- This queso fresco is the light Mexican cheese, and it will make the filling creamy. It pairs nicely with spicy tortillas.
MEXICAN CREMA:
- This crème will make the enchiladas creamy and cool, which will stabilize the chiles’ taste and crispy texture.
INSTRUCTIONS:
- We dip the chiles in hot water for ten minutes till soft.
- Include the garlic, salt, warm water, and soft chiles in the blender and blend to make it smooth.
- Then dip the tortillas lightly in the chili sauce to coat them from both sides.
- Now add the queso fresco and some onions to all the tortillas and fold them in half.
- Add these tortillas in one layer to the basket and lightly spray the oil.
- Air fry them for eight to ten minutes at 375° F till golden and flip them in between.
- Sprinkle the onions, lettuce shreds, and crème, then serve.
SERVING SUGGESTIONS:
MEXICAN SIDES:
- Mexican Rice
- Cilantro Lime Rice
- Refried Beans
- Charro Beans
- Spanish Rice
FRESH SALAD:
- Avocado Salad
- Cucumber Tomato Salad
- Corn Salad
- Cabbage Slaw
- Jicama Salad
TOPPINGS:
- Salsa Verde
- Pickled Jalapeños
- Guacamole
- Diced Avocado
- Pico de Gallo
VEGETABLE SIDES:
- Grilled Zucchini
- Roasted Bell Peppers
- Street Corn
- Sautéed Spinach
- Grilled Asparagus
DIPS & SAUCE:
- Chipotle Sauce
- Avocado Crema
- Roasted Tomato Salsa
- Queso Dip
- Cilantro Sauce
BEVERAGES:
- Horchata
- Agua Fresca
- Limeade
- Hibiscus Tea
- Sparkling Water
DESSERT:
- Churros
- Flan
- Tres Leches Cake
- Mexican Wedding Cookies
- Cinnamon Baked Apples
TIPS:
- Don’t immerse the tortillas in the sauce for a long time, or they will get soggy and tear.
- Cook the enchiladas in batches in a small basket.
- Make the fresh crumbs of the queso fresco to provide a good texture.
- You can alter the quantity of the chili according to taste.
STORAGE INFORMATION:
FRIDGE:
- Add the enchiladas to the covered vessel and store for 3 days.
FREEZER:
- Cover the enchiladas in a tight container and freeze for 2 months.
FAQs:
Will I utilize the flour tortillas to make these enchiladas?
- Yes, we can utilize the flour tortillas to prepare them, but corn tortillas will provide the traditional texture & taste.
What to utilize instead of queso fresco?
- Use the cotija, feta, or jack instead of queso fresco.
How to make the spicy enchiladas?
- Use the arbol chiles or cayenne pepper to make them spicier.
How to reheat the remaining enchiladas?
- You can reheat them for three to four minutes at 350 degrees F till they get crisp.
NUTRITIONAL INFORMATION:
Calories: 285 kcal
Net Carbs: 26 g
Iron: 1.8 mg
Total Carbs: 30 g
Vitamin A: 0.35 mg
Fiber: 4 g
Calcium: 280 mg
Protein: 12 g
Serving Size: 2
Sodium: 480 mg
Serving: 1
Potassium: 260 mg