EnchiladasMedium

Market-Style Enchiladas

Name: Market-Style Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 8 Guajillo chilli; 2 Ancho chilli; 1 White onion; 2 Garlic clove; 0.5 cup Soured cream; 0.5 tsp Dried oregano; 3 Potato; 6 Chicken pieces; 150 g Aged cheese (queso añejo); 1 to taste Salt; 12 Corn tortilla; 2 Carrot; 0.75 cup Vegetable oil; 1 Romaine lettuce

65 min (30 prep + 35 cook) Medium 6 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Michoacan market-style enchiladas with chicken, vegetables and aged cheese.

About this recipe

Enchiladas placeras originate from Morelia, Michoacán, and are traditionally sold at the city's market squares ('plazas'). Bathed in guajillo chilli sauce, they are served with chicken, potatoes, carrots, crumbled aged cheese, lettuce, cream and a piece of chicken. A colourful and flavourful feast.

History & Origin

Enchiladas placeras owe their name to the 'plazas' or markets of Morelia, Michoacan, where traditional cooks known as 'placeras' have been preparing them for more than a century over charcoal braziers. They are a quintessential market dish, sold especially at the Mercado de San Juan and the Mercado de Dulces in Morelia. Their presentation is generous and colourful: enchiladas in guajillo and ancho chilli salsa, accompanied by chicken, potatoes, carrots, fresh lettuce and plenty of crumbled aged cheese or Cotija. Cotija cheese, originating from the Michoacan highlands, is inseparable from this dish and was granted a denomination of origin in 2005. The placeras of Morelia's markets are guardians of a culinary tradition passed down from mother to daughter that represents the gastronomic soul of Michoacan.

Estimated cost

£15.82

Total cost

£2.64

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

382

Calories

22g

Protein

48g

Carbohydrates

16g

Fat

Fibre

745mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Simmer the chicken in salted water with onion and garlic for 30 minutes. Reserve the stock and chicken pieces.
2
Cut the potatoes and carrots into cubes and boil in salted water for 15 minutes. Drain and set aside.
3
Devein the guajillo and ancho chillies, toast on a comal and soak for 20 minutes. Blend with onion, garlic, oregano and 1 cup of stock until smooth. Strain.
4
Heat 2 tablespoons of oil in a frying pan and fry the sauce over medium heat for 8 minutes until it thickens. Season with salt.
5
Heat oil in another pan and briefly pass the tortillas through (5 seconds on each side). Dip in the guajillo sauce.
💡 The bicarb helps prevent the milk from curdling when you add the egg yolks.
6
Fill each tortilla with crumbled aged cheese and roll up seam-side down.
💡 Aged cheese (queso añejo or cotija) is traditional here — do not use a melting cheese.
7
Serve 2 enchiladas per plate, bathed in sauce. Accompany with a piece of cooked chicken, potatoes and carrots, soured cream, lettuce and extra cheese.
8
Garnish with crumbled aged cheese and dried oregano. Serve immediately.
💡 This is a custard-style technique. If it scrambles, strain it through a fine sieve immediately.