EnchiladasMedium

San Luis Potosi Enchiladas

Name: San Luis Potosi Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 12 Corn tortillas; 10 Cascabel chillies (guajillo seco); 200 g Fresh cheese; 4 tbsp Soured cream; 1 White onion; 2 cloves Garlic; 1 cup Lettuce picada; 1 Carrot rallada; 0.5 tsp Cumin; 0.5 tsp Oregano; 3 tbsp Vegetable oil; 1 tsp Salt

45 min (20 prep + 25 cook) Medium 4 servings San Luis Potosí

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Enchiladas in cascabel chilli sauce, San Luis Potosi style.

About this recipe

Enchiladas bathed in cascabel chilli sauce, filled with cheese and onion, typical of San Luis Potosi. A dish with the toasted, slightly smoky flavour of the cascabel chilli.

History & Origin

San Luis Potosi enchiladas are defined by their cascabel chilli sauce. The cascabel is a small, round dried chilli that rattles when shaken due to its loose seeds. This chilli gives the enchiladas a toasted, earthy, slightly smoky flavour found nowhere else. They are served with lettuce, soured cream and pickled carrot, and are a weekend breakfast staple at the Mercado Hidalgo.

Estimated cost

£6.50

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

14g

Protein

32g

Carbohydrates

18g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the cascabel chillies on a dry comal over medium heat, turning constantly until they puff up and darken (2-3 minutes). Soak in hot water for 15 minutes.
2
Blend the soaked chillies with garlic, cumin, oregano and a little soaking water. Strain and fry in hot oil, season with salt.
3
Pass the tortillas through hot oil to soften them. Dip in the cascabel sauce and fill with fresh cheese and chopped onion.
4
Roll up and place on the plate. Bathe with more sauce and top with shredded lettuce, soured cream, grated carrot and extra fresh cheese.